In a large skillet, heat the fully cooked breakfast sausage links over medium heat for about 5-7 minutes, turning them occasionally until they’re nicely browned and heated through. Remove the sausages from the skillet and let them cool slightly. Chop them into bite-sized pieces.

In the same skillet, lower the heat to medium-low and add 1 tablespoon of butter. Once melted, whisk together the large eggs and milk in a bowl until combined, then pour the mixture into the skillet. Gently scramble the eggs for about 3-5 minutes until just set, seasoning with salt and pepper before removing from heat.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the crescent dough on a clean surface, pinching the seams to seal any gaps. Place a generous spoonful of scrambled eggs, a portion of the sausage pieces, and a sprinkle of cheddar cheese on each triangle of dough. Carefully roll up each triangle, sealing the edges tightly.

Arrange the assembled roll-ups on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown and the cheese is melted.