Heat 1 tablespoon of oil in a skillet over medium heat. Add chopped bell peppers and onions, sautéing until tender and slightly browned, about 3 to 4 minutes. Remove from the skillet and set aside.

In the same skillet, add the breakfast sausage and cook over medium-high heat until crispy and fully browned, about 5 to 6 minutes. Sprinkle in 2 tablespoons of flour, stir to incorporate, then gradually pour in 2½ cups of heavy cream. Season with 1 teaspoon of salt and 1 teaspoon of pepper, cooking until thickened, about 2 to 3 minutes. Remove from heat.

In a large bowl, combine the honey butter biscuit mix with ¾ cup of milk, stirring gently to create a shaggy dough. Set aside to rest.

Mix together ½ stick of softened unsalted butter with 1 tablespoon of honey and a pinch of salt until smooth; set aside.

Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet over medium heat. Pour in the beaten eggs and gently cook, stirring frequently until nearly set and fluffy, about 3 to 4 minutes. Season with salt and pepper, then remove from heat.

Preheat your oven to 425°F (220°C).

For each ramekin, start by adding a layer of scrambled eggs, then distribute sautéed vegetables on top, followed by 2 cups of mild cheddar cheese, and spoon the sausage gravy over the top.

Using the biscuit dough, add a dollop on top of each ramekin, leaving space for the biscuits to expand.

Bake for 18 to 20 minutes or until biscuit tops are golden brown. Remove from oven.

Brush the tops with the prepared honey butter mixture for a glossy finish.