Lay the crescent rolls flat on a lined baking sheet (either foil or parchment paper). Arrange them so they are in a single layer, pinch the seams together and poke the dough with a fork a few times (this will keep the dough flat as it bakes).

Note: Picture example in post above

Bake the crescent roll crust for 7 to 8 minutes in a 375 degree oven.

Melt 1 Tbsp of the butter and brush it over the crust.

Crack the eggs in a bowl with kosher salt and pepper, beat the eggs with a fork.

Set a skillet over medium low heat and add the remaining 1 Tbsp butter and once that melts add the eggs. Cook 3 to 4 minutes, stirring and scrambling the eggs as they cook. Place the scrambled eggs evenly over the crescent roll crust.

In the same skillet over medium heat add the maple breakfast sausage, cook 5 to 7 minutes breaking it apart as it cooks. Place on paper towels to drain excess grease and place evenly over the crust.

Drizzle the pure maple syrup evenly over top and add the cheese. Put back into the 375 degree oven for 8 to 10 more minutes.