Prepare the Sausage and Eggs:

1. Cook the Sausage: In a large skillet over medium heat, cook the halal sausage until it is fully cooked and browned, about 5-7 minutes. Use a spatula to crumble or break up the sausage as it cooks. Once done, remove from heat and set aside.

2. Scramble the Eggs: In a separate bowl, whisk the eggs with the milk, garlic powder, black pepper, and a pinch of salt. Heat the olive oil or butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are scrambled and cooked through but still moist. Remove from heat and set aside.

Assemble the Rolls:

3. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.

4. Prepare the Crescent Dough: Unroll the crescent roll dough onto a clean surface and separate the triangles. If you’re using puff pastry, simply roll it out and cut into squares large enough to wrap around the filling.

5. Fill the Dough: Place a spoonful of cooked sausage in the center of each dough triangle. Add a spoonful of scrambled eggs on top of the sausage, and then sprinkle some shredded cheese over the eggs. Carefully roll up the dough, starting at the wide end of the triangle, and pinch the ends to seal the roll.

6. Arrange the Rolls on the Baking Sheet: Place the filled rolls on the prepared baking sheet, spaced evenly apart. If desired, you can brush the tops with a little melted butter for a golden finish.

Bake the Rolls:

7. Bake: Bake the rolls in the preheated oven for 12-15 minutes, or until they are golden brown and the cheese is melted. You can check for doneness by gently pressing on the rolls to see if they feel firm to the touch and golden on top.

8. Cool and Serve: Once baked, remove the rolls from the oven and allow them to cool for a few minutes before serving. Garnish with fresh parsley for a pop of color, if desired.