In a large skillet over medium heat, cook the breakfast sausage links for about 8-10 minutes, turning occasionally, until heated through and golden brown. Remove and let rest.

In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Heat a non-stick skillet over medium heat, add butter, pour in the egg mixture, and cook gently for about 3-4 minutes.

Preheat your oven to 375°F (190°C). Unroll the crescent roll dough on a floured surface, separate into individual triangles, and stretch each slightly.

Place a portion of sausage and a spoonful of scrambled eggs on each triangle. Sprinkle with cheddar cheese, roll from thicker end to point, pinch edges, and place seam-side down on a parchment-lined baking sheet.

Bake for 12-15 minutes or until golden brown and flaky. Keep an eye on them in the last few minutes.

Let cool for a few minutes on the baking sheet before serving warm.