Preheat oven per biscuit directions.
Stretch out biscuits and place over the bottom of a cupcake pan. (I used a mini bundt pan tray)
Bake biscuits as directed on the packaging.
In a deep skillet over medium-high heat, cook sausage until heated through (no longer pink).
Add butter and cook until melted.
Add flour and stir.
Slowly add milk, a dash of salt and black pepper and stir.
Add in brown sugar and cook until incorporated.
Slowly add in half and half.
Continue cooking until gravy bubbles and thickens.
In a separate pan, scramble eggs.
To serve, put scrambled eggs into biscuit bowls, pour sausage gravy over the top and sprinkle shredded cheddar on top.