Preheat your oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray.

Cut each biscuit into quarters and arrange them evenly in the prepared dish.

In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until no pink remains. Drain any excess fat.

Sprinkle flour over the cooked sausage; stir constantly for 1 minute. Gradually whisk in milk, cooking until the gravy thickens about 3–5 minutes. Season with salt and pepper.

Pour the hot sausage gravy over the biscuit pieces, ensuring every bite soaks up the flavor.

In a bowl, beat the eggs until smooth and pour them evenly over the casserole. Top with shredded cheddar cheese.

Bake for 25–30 minutes or until the eggs are set and the top is golden brown.

Let stand 5 minutes before serving. Garnish with fresh parsley if desired, and slice into squares.