Preheat oven to 350°F (175°C) and lightly grease a 9 × 13-inch baking dish.

Brown the breakfast sausage in a large skillet over medium heat for approximately 6–8 minutes, breaking it into irregular crumbles.

Cook until no pink remains, then drain excess grease.

Whisk eggs, milk, salt, and pepper.

Reduce skillet heat to medium-low and melt 1 tablespoon butter.

Add eggs and gently scramble until soft curds form. Remove from heat while still slightly softer than your preferred finished eggs.

Keep the rolls connected and slice the entire slab horizontally with a serrated knife.

Place the bottom slab in the prepared baking dish.

Arrange half the cheddar over the rolls.

Spread scrambled eggs gently over the cheese.

Scatter cooked sausage over the eggs.

Add remaining cheddar.

Replace the connected roll tops.

Whisk 2 tablespoons melted butter, maple syrup, and Dijon.

Lightly brush the mixture over the roll tops.

Loosely cover the baking dish with foil.

Bake for 10 minutes.

Remove foil and bake another 7–10 minutes, until the cheese is melted and the tops are golden.

Rest for 3–5 minutes.

Cut along the natural lines between rolls and serve warm.