Step 1: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2: In a large skillet, cook the bulk breakfast sausage over medium-high heat, breaking it apart with a spoon, until fully browned. Drain off any excess grease and set the sausage aside.
Step 3: In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined. Heat a separate non-stick skillet over medium heat. Pour in the egg mixture and scramble until cooked through but still slightly soft.
Step 4: Carefully unroll each can of crescent roll dough onto your prepared baking sheet, separating them into 8 triangles per can (16 total).
Step 5: Evenly distribute the cooked sausage, scrambled eggs, and shredded cheddar cheese onto the wide end of each crescent roll triangle.
Step 6: Starting from the wide end, gently roll up each crescent roll, enclosing the filling. Arrange the rolled-up pastries on the baking sheet, leaving a little space between each.
Step 7: Bake for 15-18 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly. Serve warm and enjoy!