Heat a splash of cooking oil in a skillet over medium heat. Add the chopped bell peppers and onions, sauté for 3-4 minutes until they're beautifully browned and tender. Set them aside for later!

In the same skillet, add the breakfast sausage and cook until it’s crispy and golden, about 5-6 minutes. Sprinkle in the flour, then stir in the heavy cream, seasoning with salt and pepper. Cook for about 2-3 minutes until the mixture thickens.

In a large bowl, combine the Red Lobster Honey Butter Biscuit Mix with milk until you achieve a shaggy dough. Be careful not to overmix; you want it tender and light!

Take softened butter and mix it with honey and a pinch of salt until it's well combined, then set it aside to use later.

In a separate pan, add a little olive oil and butter. Pour in the beaten eggs, cooking gently until they’re nearly set while seasoning with salt and pepper to taste.

Preheat your oven to 425°F (220°C). In individual ramekins, layer in the scrambled eggs, sautéed veggies, cheddar cheese, and sausage gravy. Top each with generous dollops of biscuit dough.

Arrange the ramekins on a baking sheet and bake for 18-20 minutes, or until the biscuit tops are a lovely golden brown. Brush the tops with your honey butter right after they come out of the oven for an irresistible finish!