In a skillet over medium heat, cook the ground breakfast sausage, breaking it apart until browned, about 5-7 minutes. Drain excess grease.

In a separate pan, crack the eggs and scramble them gently over medium-low heat until just set, about 3-4 minutes. Season lightly with salt and pepper.

Unroll the crescent roll dough onto a clean surface, pressing seams together. Spread scrambled eggs and cooked sausage over the dough, then sprinkle with cheddar cheese.

Starting from the long side, roll the dough into a tight log. Slice the rolled dough into 1-inch rounds and place cut-side up in a greased baking dish.

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

Melt butter in a saucepan over medium heat. Whisk in flour and gradually add milk, stirring until sauce thickens. Stir in cheese until melted.

Once baked, let the rolls cool slightly. Drizzle cheese sauce over the rolls and sprinkle with parsley or green onions.