Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. Open a can of crescent roll dough and separate the triangles. Arrange the triangles in a circle on the baking sheet with the wide ends overlapping in the center and the pointed ends facing outward to form a ring.
Cook breakfast sausage in a pan until browned and crumble it. In a separate pan, scramble eggs until just set. Place the scrambled eggs and cooked sausage evenly over the wide ends of the crescent dough ring. Sprinkle shredded cheddar cheese over the filling.
Fold the pointed ends of the dough triangles over the filling and tuck them under the center to form a ring shape. Leave some of the filling slightly visible between the dough sections.
Bake for 20–25 minutes or until the crescent dough is golden brown and fully cooked. Remove from the oven and let it cool for a few minutes before slicing. Serve warm as a breakfast or brunch dish.
