Cook and crumble the sausage in a large nonstick skillet. When cooked all the way, place it on a paper towel-lined plate to get rid of the grease.
Preheat oven to 375 degrees and spray a rimmed baking sheet with cooking spray.
Unroll the crescent roll dough. Press on the perforations to seal them and stretch the dough a little bit.
Mix together the melted butter, Cajun seasoning, and garlic powder and brush on the dough.
Spread the alfredo sauce across the dough and then sprinkle with the shredded cheese.
Evenly scatter the cooked sausage across the dough.
Bake for 6 to 7 minutes. Use a spoon and make 5 indentations for the eggs, pushing the sausage so that it kind of forms an edge to hold the egg in the indentation.Crack an egg into each indentation.
Return to oven for 8 to 10 minutes, or until egg whites are set.
Sprinkle with green onions and serve.
Notes
You can use either regular crescent roll dough or a crescent roll sheet. If using the regular, press on the perforations to seal them when you unroll the dough.If crust is getting too browned before eggs are set, reduce the oven temperature.To make it spicy, serve with hot sauce.