Preheat the oven to 325°F (163°C). Arrange the biscuit dough pieces on a baking pan. Flatten each biscuit and press the edges together firmly to form a single, even crust. Bake for 5–6 minutes, just until the dough begins to set.

While the crust bakes, cook the ground breakfast sausage in a skillet over medium heat, breaking it into crumbles, until fully cooked. Drain approximately half of the excess grease. Remove half of the cooked sausage and set aside.

To the remaining sausage and fat in the skillet, add 1–2 tablespoons of flour. Stir continuously to combine. Gradually add milk, whisking constantly, until a smooth, creamy sauce forms. Remove from heat once the desired consistency is reached.

In a separate skillet, melt a small amount of butter over medium heat. Lightly beat the eggs, then pour them into the skillet and cook gently, stirring, until softly scrambled. Remove from heat.

Remove the partially baked crust from the oven. Spread the sausage sauce evenly over the crust. Top with the reserved cooked sausage, scrambled eggs, and shredded cheddar cheese.

Return the pan to the oven and bake for approximately 15 minutes, or until the cheese is fully melted and the toppings are heated through. Slice and serve hot.