Preheat oven to 375 degrees.

In small mixing bowl, whisk together eggs and milk, season with fine sea salt and freshly ground pepper.

In a medium skillet, heat Smithfield fresh breakfast sausage over medium-high heat, rotating until fully cooked, approximately 5 minutes.

Add whisked eggs to the same skillet. The sausage renderings will flavor the eggs and present sticking. Stir while cooking to make scrambled eggs, remove from heat when eggs are firm.

Unroll refrigerated crescent dough. Equally divide scrambled eggs, shredded cheese and one fresh sausage link into each crescent, roll it up and place it on a rimmed baking sheet.

Baked for 12-14 minutes, or until tops are lightly browned. Remove and serve