Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large skillet, cook the sausage over medium-high heat until browned, crumbling it with a spoon. Drain off all excess grease.

In a medium bowl, whisk together the eggs, milk, salt, and pepper. In a separate, clean skillet, melt a small amount of butter or use cooking spray over medium heat. Add the egg mixture and cook, stirring gently, until the eggs are fluffy and just set. Do not overcook.

Unroll the crescent dough and separate it into 8 triangles. Place them on the prepared baking sheet.

On the wide end of each dough triangle, evenly distribute the cooked sausage, followed by the scrambled eggs, and a generous sprinkle of cheddar cheese.

Starting at the wide end, roll up each crescent snugly towards the point. Arrange the rolls on the baking sheet, point-side down.

Brush the tops of the rolls with the melted butter. Bake for 12-15 minutes, or until the tops are a deep golden brown and the dough is cooked through. Serve warm.