In a large skillet over medium heat, add the ground breakfast sausage. Cook for about 5-7 minutes until browned and fully cooked. Drain any excess grease.

In a separate pan, crack and whisk 4 large eggs over medium heat. Stir constantly for about 3-5 minutes until just set but still soft. Season with salt and pepper, then set aside.

On a lightly floured surface, unroll the refrigerated crescent roll dough and flatten into one large rectangle. Spread the scrambled eggs evenly, followed by the cooked sausage and shredded cheddar cheese.

Carefully roll the dough tightly from the longer side to form a log. Slice the log into 1-inch rounds and arrange them, cut side up, in a greased baking dish.

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

While the rolls are baking, prepare the cheese sauce by melting 3 tablespoons of butter in a saucepan, whisking in 3 tablespoons of flour, then gradually adding 2 cups of milk and 1 cup of shredded cheddar.

Once the rolls are done baking, remove from the oven and pour warm cheese sauce over the top. Garnish with chopped parsley or green onions.