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In a large skillet on the stove-top set over medium-high heat cook and crumble the sausage until browned. Drain and set aside.
In a large mixing bowl, scramble the eggs with a whisk.
Add the cooked sausage and shredded cheese to the egg mixture.
Season with salt and pepper mixing until thoroughly combined.
Spray either a 3.5 quart casserole crock-pot or a 6 quart or larger crock-pot with non-stick cooking spray.
Pour the sausage and egg mixture into the slow cooker.
Cut each biscuit into 4 pieces, then set them on top of the sausage and egg mixture.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 to 2 hours or until the biscuits are done and the eggs are set in the middle.
30 minutes before the casserole is done cooking prepare the homemade gravy. (*see gravy note)
In a small saucepan on the stove-top set over medium-high heat whisk together the butter and flour and cook until it just begins to turn golden brown.
Add in milk, salt and pepper. Stir constantly until it comes to a boil. Reduce heat to low and simmer the gravy until it thickens.