Sausage Egg Breakfast Roll-Ups

Prepare a large baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.

In a medium mixing bowl, whisk together the 4 large eggs, 15 ml (1 tablespoon) of whole milk, a pinch of salt, and a dash of freshly ground black pepper until the mixture is light, airy, and well combined. The milk helps create a fluffier scramble.

Add 15 g (1 tablespoon) of unsalted butter and allow it to melt until shimmering. Pour in the whisked egg mixture and scramble gently with a spatula, pushing the cooked portions to the center, until the eggs are just set and still slightly moist. Avoid overcooking them, as they will continue to cook in the oven. Remove the skillet from the heat.

Carefully unroll the refrigerated crescent roll dough onto a clean, lightly floured surface or a cutting board. Separate the dough along the perforations into 6 individual triangles. If the dough seems sticky, a light dusting of flour can help.

Take each crescent dough triangle and place a generous spoonful of the prepared scrambled eggs onto the wider end of the triangle. Follow this with an even sprinkle of 100 g (1 cup) shredded sharp cheddar cheese over the eggs.

Position one fully cooked breakfast sausage link on top of the egg and cheese mixture at the wide end of each dough triangle. Starting from the wide end, carefully roll up the dough towards the pointed tip, ensuring the filling is securely encased within the crescent roll.

Arrange the assembled sausage egg roll-ups on the prepared baking sheet, leaving a small space between each one to allow for even airflow and browning.

Bake in the preheated oven for 15-20 minutes, or until the crescent rolls are puffed up, beautifully golden brown, and cooked through. Keep an eye on them, as oven temperatures can vary.

Once baked to perfection, remove the roll-ups from the oven. Allow them to cool on the baking sheet for a few minutes before serving warm. This brief resting period helps the cheese set and prevents burns.