Begin by cooking the breakfast sausage in a large skillet over medium heat for about 5 to 7 minutes, breaking it into smaller pieces until browned and cooked through. Once done, drain any excess grease and keep the sausage warm in the skillet.

In a separate bowl, whisk together the eggs and a splash of milk. Season with salt, pepper, and any optional spices you like. Heat a non-stick skillet over medium-low heat, pour in the egg mixture, and scramble gently for 2 to 3 minutes until just set.

Preheat your oven to 375°F (190°C). Open the refrigerated biscuit dough and flatten each biscuit slightly. Spoon an equal amount of the cooked sausage and scrambled eggs onto the center of each biscuit, then sprinkle a generous amount of shredded cheese over the filling.

Line a baking sheet with parchment paper and place the stuffed biscuits seam-side down on it. If desired, brush the tops with melted butter. Bake in the preheated oven for 15 to 20 minutes, or until the biscuits are golden brown and puffed.

Once baked, let the Sausage Egg and Cheese Stuffed Biscuits cool on the baking sheet for a few minutes before serving warm.