In a skillet over medium heat, cook the breakfast sausage links for about 6-8 minutes until golden, then let rest and slice.

Whisk together eggs, milk, salt, and black pepper in a bowl. Heat butter in a non-stick skillet, add egg mixture, and scramble gently for 3-5 minutes.

Preheat oven to 375°F (190°C). Unroll crescent roll dough into triangles or cut puff pastry sheets into rectangles.

For each wrap, add scrambled eggs, a sprinkle of cheese, and sausage. Roll tightly and place seam-side down on a baking sheet.

Brush tops with egg wash if using crescent roll dough or puff pastry. Bake for 15-18 minutes until puffed and golden brown.

Serve warm with dipping options like maple syrup, ketchup, or hot sauce.