Heat a skillet over medium heat. Add ground breakfast sausage, cooking until browned and fully cooked, about 5-7 minutes. Drain excess grease.

In another bowl, scramble the large eggs in a non-stick pan until just set, about 3 minutes, seasoning with salt and pepper.

On a lightly floured surface, unroll the refrigerated crescent roll dough, ensuring seams are pressed together. Roll it out to about ¼-inch thickness.

Spread the scrambled eggs evenly over the dough, then layer the cooked sausage, and sprinkle shredded cheddar cheese on top.

Gently roll the dough into a log shape, starting from the long side. Slice into 1-inch rounds and place in a greased baking dish.

Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown and fluffy.

While the rolls bake, melt butter in a saucepan over medium heat. Whisk in flour, cook for about 1 minute. Gradually stir in milk until thickened, about 3-5 minutes.

Add shredded cheese, stirring until smooth and creamy. Once rolls are out of the oven, let them cool slightly and drizzle with cheese sauce.