In a skillet over medium heat, add your breakfast sausage links and cook for about 8-10 minutes, turning occasionally until browned and cooked through.

In a bowl, whisk together large eggs with a splash of milk, and a pinch of salt and pepper. Heat a non-stick pan over medium-low heat, adding butter. Pour in the egg mixture and stir gently for about 3-5 minutes until softly cooked.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Unroll the refrigerated crescent roll dough and separate it into individual triangles.

Place a sausage link on the thicker end of each crescent triangle, followed by a spoonful of scrambled eggs. Sprinkle shredded cheddar cheese and roll tightly, sealing the edges.

Arrange the roll-ups on the baking sheet and bake for 12-15 minutes or until the dough is golden brown and flaky.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before serving warm.