In a medium pan, heat 1 tablespoon of oil over medium heat. Add chopped bell peppers and onion, sautéing for about 3-4 minutes until softened. Remove and set aside.

In the same pan, add the breakfast sausage and cook for 5-6 minutes until browned. Sprinkle in 2 tablespoons of flour, stirring for 1 minute, then add 1 cup of heavy cream and cook until thickened (2-3 minutes). Set aside.

In a large bowl, combine the biscuit mix and 1 cup of milk until a shaggy dough forms. Let it rest for a few minutes.

In a small bowl, blend 1/4 cup softened butter with 2 tablespoons honey and a pinch of salt until smooth.

In a separate pan, melt 1 tablespoon of butter and oil over low heat. Add beaten eggs and scramble until just set (3-4 minutes). Season with salt and pepper. Set aside to cool.

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

Bake on a baking sheet for 18-20 minutes until the topping is golden brown. Brush with honey butter before serving.