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