Set a large skillet over medium heat, add the sausage. Cook 6 to 8 minutes, stirring a few times and breaking apart with a spatula.

Add butter and once melted sprinkle some of the flour, stir until combined. Add a little more flour and stir. Then add the rest of the flour and stir for another minute or two.

Add the milk, kosher salt, pepper, and breakfast seasoning (if using) and bring to a boil. Once boiling, reduce the heat to low and stir occasionally for about 10 to 12 minutes.

Spray two 12-count regular size muffin pans with nonstick spray (I used silicone muffin tins and they did not stick at all, really just spray 18 of them). Cut each biscuit into sixths and put 2 to 3 pieces of biscuit dough into 18 of the muffins.

Crack eggs in a bowl, add kosher salt, pepper, and breakfast seasoning blend (if using). Beat with a fork and spoon some eggs into each muffin tin over the biscuit dough.

Sprinkle cheese over top of each and spoon the sausage gravy over top (you will have some sausage gravy left).

Bake in a 375 degree oven for 20 to 30 minutes. Let cool slightly before serving with the remaining sausage gravy over top.