1. Preheat the oven to 375°F (190°C) or according to the crescent dough package instructions. Line a baking sheet with parchment paper.

2. Add the breakfast sausage to a skillet over medium heat and cook, breaking it up with a spatula, until browned and fully cooked. Drain any excess grease and set aside to cool slightly.

3. In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.

4. Pour the egg mixture into a nonstick skillet over medium-low heat. Gently cook, stirring often, until the eggs are just set and still soft. Remove from heat.

5. In a large bowl, combine the soft scrambled eggs, cooked sausage, and shredded cheddar cheese. Fold together until the filling is evenly mixed.

6. Unroll the crescent roll dough and separate into 8 triangles. Place the triangles on the prepared baking sheet with the wide end closest to you.

7. Spoon a generous portion of the sausage and egg mixture onto the wide end of each triangle, dividing the filling evenly among the 8 pieces.

8. Starting at the wide end, roll each triangle up and over the filling, tucking in the sides as needed to keep the filling enclosed. Place each roll seam-side down on the baking sheet.

9. Brush the tops of the rolls with the melted butter. Sprinkle with chopped fresh chives if using.

10. Bake for 12–15 minutes, or until the rolls are puffed and golden brown and the cheese inside is melted.

11. Let the rolls cool for a few minutes on the baking sheet, then serve warm.