Preheat your oven to 375 degrees Fahrenheit.

In a large heavy skillet, cook the breakfast sausage over medium heat. Break it into small crumbles with a wooden spoon until it is browned and cooked through. If desired, sauté some diced bell peppers or onions in the fat. Remove the sausage and set aside.

Wipe out the skillet and melt the butter. Pour in your beaten eggs, seasoned with salt and pepper. Scramble them slowly over low heat until they are just set but still moist.

Unroll your crescent roll dough and separate it into triangles. If you want a heartier roll, you can use the sheets and cut them into rectangles.

On the wide end of each dough piece, place a spoonful of sausage, a small mound of eggs, and a generous pinch of cheddar cheese.

Starting from the wide end, gently roll the dough toward the point. Pinch the sides if you want to keep the cheese from escaping.

Place the rolls on a parchment-lined sheet. Bake for 12 to 15 minutes or until the tops are golden.