Begin by heating a non-stick skillet over medium heat. Once hot, add the fully cooked breakfast sausage links and sauté for 4-5 minutes, turning occasionally, until they are warmed through and lightly browned.

In a mixing bowl, whisk together 4 large eggs, 2 tablespoons of milk, and a pinch of salt and pepper until well combined. In the same skillet, melt 1 tablespoon of butter over medium-low heat. Pour in the egg mixture and gently stir, cooking for about 3-4 minutes until the eggs are just set but still soft.

Preheat your oven to 375°F (190°C). On a clean surface, unroll the refrigerated crescent roll dough and separate it into individual triangles. On each triangle, place a spoonful of scrambled eggs, a sausage link, and a sprinkle of shredded cheddar cheese. Roll them up tightly from the wide end, tucking in the edges.

Line a baking sheet with parchment paper. Place the assembled roll-ups on the baking sheet, spaced apart. Bake in the preheated oven for 12-15 minutes or until golden brown and puffed up.

Remove the Sausage Egg Breakfast Roll-Ups from the oven and let them cool for a few minutes before serving. Enjoy warm or with a side of fresh fruit.