In a skillet over medium heat, cook the fully cooked breakfast sausage links for about 5-7 minutes, turning occasionally until nicely browned and heated through. Transfer to a plate and let cool slightly before slicing into bite-sized pieces.

In a bowl, whisk together the 4 large eggs, 1 tablespoon of milk, and salt and pepper until well-combined. Heat 1 tablespoon of butter in the same skillet over medium-low heat, then pour in the egg mixture. Stir gently for about 3-4 minutes until the eggs are fluffy and just set, then remove from heat.

Preheat your oven to 375°F (190°C). Unroll the can of crescent roll dough on a clean, flat surface, separating it into individual triangles. Layer a spoonful of cooked sausage, scrambled eggs, and a sprinkle of shredded cheddar cheese on each triangle.

Starting at the wide end of each crescent triangle, roll the dough up toward the pointed end, pinching the edges to seal securely. Place each roll-up on a parchment-lined baking sheet, spaced out for even baking.

Bake the assembled Sausage Egg Breakfast Roll-Ups in the preheated oven for about 12-15 minutes until golden brown and bubbly.

Once baked, remove from the oven and let cool for a few minutes. Serve warm, paired with fresh fruit or a side of salsa.