Step 1: Cook the Sausage
In a skillet over medium-high heat, cook the breakfast sausage, breaking it up with a wooden spoon into small crumbles. Cook until it is thoroughly browned and no longer pink. Once cooked, use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain any excess grease. This step is crucial to prevent a greasy filling.

Step 2: Scramble the Eggs
In a medium bowl, whisk together the 6 eggs, milk, salt, pepper, and garlic powder until uniform and slightly frothy. In the same skillet (wiped clean or with a little sausage grease removed), melt the tablespoon of butter over medium-low heat. Pour in the egg mixture and cook, gently stirring and folding, until the eggs are just set. They should still be slightly moist, as they will continue to cook in the oven. Transfer the scrambled eggs to a plate and spread them out to cool completely. This prevents the crescent dough from getting soggy.

Step 3: Prepare the Crescent Dough
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. On a lightly floured surface, unroll the crescent dough sheet. If you are using perforated crescent roll triangles, you will need to press the perforated seams together firmly to create one solid sheet of dough.

Step 4: Assemble the Filling Layer
Sprinkle the cooled, cooked sausage evenly over the entire surface of the crescent dough, leaving a ½-inch border around the edges. Next, evenly distribute the cooled scrambled eggs over the sausage layer. Finally, sprinkle the shredded cheese generously over the eggs.

Step 5: Roll it Up Tightly
Starting from the long side closest to you, carefully but tightly roll the dough up into a log, jelly-roll style. Use the parchment paper to help you lift and roll if needed. Once fully rolled, pinch the final seam and the ends to seal them shut, ensuring the filling is completely enclosed.

Step 6: Slice into Individual Rolls
Using a sharp serrated knife, slice the log into 8-12 even pieces. A slow, gentle sawing motion works best to get clean cuts without squashing the roll. If you find the knife sticking, you can clean it between cuts.

Step 7: Bake to Golden Perfection
Place the rolls cut-side up on the prepared baking sheet, leaving about an inch of space between them for expansion. Brush the tops and sides of each roll generously with the beaten egg wash. This will give them a beautiful, professional-looking shine and color. Bake for 15-18 minutes, or until the rolls are puffed and a deep, golden brown.

Step 8: Cool and Serve
Remove the rolls from the oven and let them cool on the baking sheet for 5 minutes before serving. This allows the filling to set, making them easier to handle. Serve warm