Preheat the oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. Set aside.
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up as it cooks. Drain off any excess grease.
Reduce the heat to medium-low. Sprinkle the gravy mix over the cooked sausage, then add 1 cup evaporated milk and 1 cup water. Stir well and simmer, stirring frequently, until the gravy thickens. Remove from heat.
In a large bowl, whisk together the eggs, the remaining evaporated milk (about 5 ounces), salt, and pepper.
Lightly scramble the egg mixture in a skillet over medium heat until just set but still soft. Do not overcook; the eggs will finish cooking in the oven.
Spread one-third of the sausage gravy mixture evenly into the bottom of the prepared baking dish. Top with half of the scrambled eggs.
Add another layer using one-third of the gravy mixture, followed by the remaining eggs. Finish with the last portion of sausage gravy spread evenly over the top.
Cut the refrigerated biscuits into quarters and arrange them evenly over the casserole.
Bake uncovered for 20–25 minutes, or until the biscuits are golden brown and fully cooked through.
Let the casserole rest for a few minutes before serving. Slice and enjoy warm.
Enjoy!
