Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with cooking spray.

In a small bowl, mix the Dijon mustard, maple syrup, and garlic powder until well combined.

Unroll the crescent roll dough and separate it into individual triangles.

Spread a thin layer of the mustard mixture on each triangle of dough.

Place one breakfast sausage at the wide end of each triangle, then sprinkle a small amount of shredded cheddar cheese over the sausage.

Roll the dough tightly around the sausage, starting from the wide end and moving to the pointed end. Ensure the cheese is tucked inside.

Place the rolled sausages seam-side down on the prepared baking sheet.

Brush the tops of each rolled sausage with the beaten egg to give them a golden color when baked.

Bake in the preheated oven for 12-15 minutes or until the dough is golden brown and cooked through.

Allow to cool slightly before serving. These can be enjoyed warm or at room temperature.