In a large skillet over medium heat, add breakfast sausage links. Sauté for about 8–10 minutes until browned and cooked through. Drain excess grease and set aside.

In the same skillet, reduce heat to low and add butter. Once melted, whisk eggs and pour into the pan. Stir gently and cook for 3–4 minutes until just set, seasoning with salt and pepper.

Preheat oven to 375°F (190°C). Unroll crescent roll dough and separate into triangles. In each triangle, place cooked sausage and a spoonful of scrambled eggs. Top with shredded cheddar cheese, roll up from the wide end, and seal.

Transfer roll-ups to a greased baking sheet, spaced apart. Bake for 12–15 minutes until golden brown and flaky.