First grease a 9x13 baking dish and preheat the oven to 375

In a large bowl whisk together eggs, a pinch of salt and 1/2 cup heavy cream.

Place 1 tablespoon of butter in a large skillet and heat over low to medium heat. Add in the eggs and cook until they are mostly cooked but still soft, they will continue to cook in the oven and you don't want them overcooked. They should still appear very wet but not runny.

In a large skillet brown sausage, crumbling as it cooks until it is cooked through. Remove the sausage from the pan with a slotted spoon leaving the drippings in the pan.

Add 4 tablespoons of butter to the pan and melt over medium high heat. Whisk in flour and cook for 2-3 minutes until golden and bubbly. Whisk in salt, pepper and garlic powder.

Slowly pour in milk whisking constantly until all milk is added.

Allow to simmer for 2-3 minutes or until milk mixture begins to thicken.

Add in cooked sausage and stir to incorporate.

Remove from heat.

To assemble the casserole

Press 8 biscuit dough rounds into the bottom of the pan in a single layer.

Spoon the eggs across the biscuits and spread in an even layer.

Pour the sausage mixture across the eggs and spread out as evenly as possible.

Sprinkle shredded cheese across the gravy evenly.

To top the casserole flatten each biscuit as much as possible and lay flat on the shredded cheese layer. The entire top won't be covered but try to cover as much as possible.

Melt the last tablespoon of butter and brush melted butter across the tops of the biscuits.

Cover the baking pan with aluminum foil and bake in your preheated oven for 25 minutes.

Uncover and bake another 20 minutes or until the tops of the biscuits are golden brown and any visible egg mixture is set.

Remove from oven and allow to cool slightly before serving.

Serve any leftovers refrigerated in an airtight container.