Preheat your oven to 350°F (175°C). Prepare your baking dish by greasing or lining it.

Cook the ground breakfast sausage in a skillet over medium heat until browned, about 5-7 minutes. Drain excess grease.

In a bowl, whisk large eggs, then pour into the skillet and scramble until just set, about 3-4 minutes. Season with salt and pepper.

Unroll the crescent roll dough onto a floured surface, pinching seams to create a rectangle.

Spread scrambled eggs over the dough, then add cooked sausage and shredded cheddar cheese evenly.

Roll the dough tightly into a log and slice into 1-inch rounds.

Place the sliced rolls in your prepared baking dish, spacing them out. Refrigerate if making ahead or bake immediately.

Bake for 20-25 minutes until golden brown and puffy.

Prepare the cheese sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until thickened. Mix in cheddar cheese.

Once baked, drizzle the cheese sauce over the rolls and garnish with parsley or green onions.