1. 1. Brown the Protein: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey or chicken sausage, breaking it up with a spoon. Cook until it’s fully browned and no longer pink, about 5-7 minutes. Drain any excess fat.

2. 2. Saute the Vegetables: Add the diced bell pepper and onion to the skillet with the cooked meat. Saute for 3-5 minutes, until the vegetables are softened.

3. 3. Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.

4. 4. Scramble the Eggs: Pour the egg mixture into the skillet with the meat and vegetables. Cook, stirring gently with a spatula, until the eggs are set but still slightly moist. This usually takes about 3-4 minutes.

5. 5. Melt the Cheese: Stir in the shredded cheddar cheese until it’s fully melted and incorporated into the egg and meat mixture. Remove the skillet from the heat.

6. 6. Assemble the Wraps (Optional Crescent Rolls): If using crescent rolls, unroll the dough onto a clean surface. Separate the triangles. Spoon a generous amount of the egg and meat mixture onto the wider end of each crescent roll triangle. Roll them up from the wide end to the narrow tip.

7. 7. Bake the Crescent Rolls (if using): Place the assembled crescent rolls on a baking sheet lined with parchment paper. Bake in a preheated oven at 375 F (190 C) for 12-15 minutes, or until golden brown and cooked through. If not using crescent rolls, simply serve the egg and meat scramble as is.

8. 8. Serve Warm: Serve your high-protein breakfast immediately while it’s warm.