Step‑by‑Step Instructions

• In a large skillet over medium heat, cook the fully cooked breakfast sausage links for about 5 minutes or until heated through.
• In a mixing bowl, whisk together 4 large eggs, 1 tablespoon of milk, and a pinch of salt and pepper until well combined.
• In the same skillet, melt 1 tablespoon of butter, then pour in the egg mixture and cook for 3-4 minutes, stirring to create fluffy scrambled eggs.
• Preheat your oven to 375°F (190°C).
• Unroll the refrigerated crescent roll dough and separate into 8 triangular pieces.
• At the wide end of each dough triangle, place a portion of sausage, scrambled eggs, and a sprinkle of cheddar cheese.
• Starting at the wide end, roll each triangle towards the pointed tip, enclosing the filling, and pinch the edges together.
• Arrange the roll-ups on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown.
• Let the roll-ups cool briefly before serving warm, optionally with salsa or hot sauce.