Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

In a medium skillet over medium heat, cook the sausage, breaking it up as it browns, until fully cooked, about 8-10 minutes. Remove the skillet from heat.

On a clean work surface, lay out one sheet of crescent roll dough. Place the second sheet on top of the first. Roll the dough out to a 13×13-inch square, ensuring all seams are sealed and smooth. (If using seamless dough sheets, no need to seal seams.)

Using a slotted spoon, transfer the cooked sausage from the skillet to the prepared dough, reserving the sausage drippings in the skillet for the gravy.

Top the sausage with scrambled eggs, then sprinkle shredded cheddar cheese evenly over the eggs.

Starting from the long edge of the dough, carefully roll it into a log. Slice the log into 8 equal pieces.

Place the rolls into the prepared baking dish and bake for 30-35 minutes, or until the tops are golden brown and the rolls are cooked through.

While the rolls are baking, prepare the gravy. In the same skillet with the sausage drippings, add the butter and melt it over medium heat.

Once melted, whisk in the flour and cook for 2-3 minutes, whisking frequently, until the mixture is golden brown.

Slowly pour in the milk while continuing to whisk. Add the salt, pepper, and garlic powder. Cook the gravy, whisking often, until it thickens and is hot, about 5-7 minutes.

Once the breakfast rolls are baked, pour the gravy over the top.

Garnish with chopped parsley and serve warm.