Sausage, egg and cheese breakfast crescent rolls

Brown the breakfast sausage.

Whisk the eggs with salt, pepper and a little heavy cream, holding back about a tablespoon; soft-scramble in a little butter until fluffy and soft but not wet, since they cook again in the oven.

Slice the browned sausage into little coins and add to the scrambled eggs.

Make ahead: they keep for days; reheat in a toaster oven or regular oven and pack two in a thermos to stay warm.

Take a crescent triangle and flatten it out to stretch it a little; lay on half a slice of white American cheese and a spoonful of the egg mixture.

Roll from the top without tucking the sides, holding the filling in with your fingers, then fold the tail and the sides in, squeezing anything escaping back in, to seal.

Place on a parchment-lined baking sheet, brush the tops with the reserved egg and sprinkle with salt and pepper.

Bake at 375 for about 15 minutes, until golden.