In a large skillet over medium heat, add your breakfast sausage links and cook for about 8-10 minutes, turning occasionally until they are nicely browned and heated through. Use a meat thermometer to ensure they reach an internal temperature of 160°F (71°C) for safety. Once cooked, remove the sausage and drain any excess grease from the skillet.

In a bowl, whisk together large eggs, a splash of milk, and a pinch of salt and pepper until well blended. Pour the mixture into the same skillet over medium-low heat. Cook gently for about 3-5 minutes, stirring occasionally, until the eggs are just set and fluffy, looking bright yellow and slightly creamy. Remove the eggs from the skillet and set aside.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the refrigerated crescent roll dough on a clean surface, and gently separate it into triangles. On the wider end of each triangle, layer one cooked sausage link, a scoop of scrambled eggs, and a sprinkle of shredded cheddar cheese. Roll up each piece tightly starting from the wider end and place seam-side down on the baking sheet.

Once all the roll-ups are assembled, bake them in the preheated oven for 12-15 minutes until golden brown and puffed up. Remove them from the oven and let cool for a minute before serving warm.