Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper, if desired.

In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain any excess fat.

Remove the skillet from the heat and stir in the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Allow the mixture to cool slightly.

On a clean, flat surface, unroll the crescent roll dough and separate it into triangles along the perforated lines.

Place about 2 tablespoons of the sausage and cheese mixture at the wide end of each triangle.

Roll the dough tightly from the wide end towards the point, wrapping the filling completely. Pinch the ends to seal each roll.

In a small bowl, whisk together the egg and milk to make an egg wash. Brush the tops of the crescent rolls with the egg wash for a golden finish.

Arrange the rolls on the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12 to 15 minutes, or until the rolls are golden brown and flaky.

Remove from the oven and let them cool slightly before serving.