In a large frying pan, brown the sausage until it is cooked through and no longer pink. Drain the fat and set aside to cool.
Wipe the frying pan clean.
Whisk together the eggs, milk, salt, and pepper. Pour into the cleaned frying pan that's been sprayed with non-stick cooking spray. Scramble the eggs; be careful not to overcook them.
Open the can of refrigerated crescent rolls and separate the triangles so there are 8.
Divide the scrambled eggs evenly between the crescent roll triangles.
Top the eggs with a little browned breakfast sausage followed by the cheddar cheese.
Beginning with the large end of the crescent roll, begin rolling each triangle up, being sure to tuck the ends under.
Place them on a baking sheets that's been lined with parchment paper.
Brush each crescent roll with the egg wash.
Bake for 10-12 minutes or until golden brown.
Remove from the oven and allow to cool slightly before serving.
Notes
Feel free to swap out the breakfast sausage with cooked bacon!