If using homemade rolls, go ahead and start them first in your bread machine, follow the Shortcut listed in the Recipe Notes section, takes 1 to 1 1/2 hours with your bread machine so plan accordingly.

Preheat your oven to 190 C (375 F). Line a baking sheet with foil or parchment paper.

While the oven is heating, go ahead and cook the sausages and scrambled eggs. Feel free to season the eggs with salt and pepper as desired. Drain the sausages on paper towels.

If using canned rolls, open that and unroll and separate all the rolls, place the rolls with the widest end facing you.

If using homemade rolls (highly recommended), right after rolling out and cutting, leave in a circle, that is fine.

Now to assemble. Sprinkle the cheese evenly over all the rolls. Place a cooked and drained sausage link on the outer edge. Then add a spoonful of scrambled eggs just in front of the sausage. (I used 3 large sausages and cut each one half.)

Roll up the roll as you would making normal crescent rolls but this time, try and keep the cheese and egg inside the roll as you do this. Place the completed roll on the baking sheet.

Complete the remaining rolls and evenly space them on the baking sheet.

Whisk together the egg yolk and the milk or cream, brush the egg wash on each roll.

Bake for 10 to 12 minutes or until golden brown and the cheese is melted and bubbly.

Serve hot but watch that bubbly cheese. Enjoy.