Preheat your oven to 350°F and grease a standard 13x9 inch baking dish with nonstick spray. Make sure the dish is evenly coated so the biscuit pieces release easily after baking.

Crumble the pork sausage into a large skillet over medium heat, cooking until fully browned and no longer pink, then drain the grease thoroughly. The meat should look deeply caramelized and smell rich with toasted breakfast herbs.

Cut each biscuit into one-inch pieces and arrange them in an even layer across the bottom of the prepared pan. Space the pieces uniformly so the dough expands evenly without creating dense, crowded pockets.

Distribute the drained, cooked sausage evenly over the layer of raw biscuit pieces. Scatter the meat across every corner so each portion receives a balanced amount of savory protein.

Sprinkle the shredded cheese across the warm sausage layer. The cheese will begin to soften slightly against the warm sausage while leaving pockets for the liquid layers to seep through.

Whisk the eggs, milk, salt, and pepper in a medium mixing bowl until completely blended and frothy. Pour the egg mixture slowly and evenly over the layered biscuits, meat, and cheese.

Prepare the peppered gravy according to the package directions, then pour the hot gravy over the top of the entire casserole. The velvety gravy should cover the surface, sinking between the biscuit crevices while coating the upper dough pieces.

Bake uncovered for 35 to 45 minutes until the biscuit tops are puffed, deep golden brown, and the center is set. Check that the custard in the center does not wobble when the pan is gently shaken.

Remove the dish from the oven and allow it to rest for 5 to 10 minutes before slicing. Resting lets the steam subside and sets the custard for clean, warm squares.