Heat 1 tablespoon of oil in a medium skillet over medium heat. Add 1 cup chopped bell peppers and ½ cup chopped onions, seasoning with ½ teaspoon salt and ½ teaspoon pepper. Sauté for about 3-4 minutes until tender and slightly browned. Transfer to a bowl and set aside.

In the same skillet, add 8 ounces of breakfast sausage, cooking over medium heat. Brown for about 5-6 minutes, breaking it up as it cooks. Stir in 2 tablespoons of flour and cook for an additional minute. Gradually pour in 2 ½ cups of heavy cream, stirring continuously until thickened, about 2-3 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine the honey butter biscuit mix with ¾ cup of milk. Stir gently until a shaggy dough forms, being careful not to overmix. Set the dough aside.

In a small bowl, mix together ½ stick of softened butter, 1 tablespoon of honey, and a pinch of salt. Blend until smooth to create sweet honey butter.

In another skillet, melt 2 tablespoons of unsalted butter over low heat. Pour in 6-7 beaten large eggs, cooking gently while stirring. Aim for a creamy consistency, cooking until slightly glossy and just set, about 4-5 minutes. Season lightly with salt and pepper, then remove from heat.

Preheat your oven to 425°F (220°C). In oven-safe ramekins, layer cooked fluffy eggs, sautéed veggies, 2 cups mild cheddar cheese, and the rich sausage gravy. Spoon the biscuit dough over the top, ensuring it covers the filling completely.

Place the ramekins on a baking sheet to catch drips, then bake in the preheated oven for 18-20 minutes. The biscuit topping will be golden brown and the filling bubbling. Remove and brush the tops with the prepared honey butter.