In a skillet over medium heat, melt a dab of butter, then add the breakfast sausage links. Cook them for about 7-10 minutes until they’re nicely browned all around, ensuring they reach an internal temperature of 160°F (71°C). Once cooked, remove them from the skillet and crumble the sausages into bite-sized pieces.

In the same skillet, whisk together the eggs, milk, salt, and pepper in a bowl until combined. Pour this mixture into the skillet and gently cook over medium heat for 2-3 minutes, stirring frequently until the eggs are fluffy and lightly set, yet still creamy.

Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Unroll the refrigerated crescent roll dough onto a flat surface, separating it into triangles. Layer a spoonful of the crumbled sausage, a generous helping of the scrambled eggs, and a sprinkle of shredded cheddar cheese on each triangle. Carefully roll up each triangle from the larger end to the tip, sealing the edges.

Place the assembled roll-ups seam side down on the prepared baking sheet, ensuring they are spaced apart. Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed up nicely.