In a skillet over medium heat, brown the sausage until fully cooked throughout; drain any fats that accumulate in the skillet. Remove the cooked sausage to a bowl and reserve.

In the same skillet still over medium heat, scramble the eggs cooking them until just cooked throughout; season to taste with kosher salt and pepper.

Remove the canned biscuits from refrigeration and open; let the biscuits rest for 5 minutes on the counter. After the rest, roll out the biscuits on a lightly greased cutting board, flattening them to ¼-inch thickness.

Top each biscuit with some cooked sausage, some scrambled eggs, and some shredded cheese placing the ingredients to one side of each biscuit, taking care not to overfill them.

Fold each biscuit over the filling, then use a fork to crimp the edges together so the dough is well sealed.

To Bake: Preheat the oven to 350 degrees F. Place the stuffed breakfast biscuits onto a greased baking sheet; bake on the center oven rack for 15-20 minutes or until golden brown.

To Air Fry: Place the stuffed breakfast biscuits onto the greased air fryer rack not touching each other; air fry for 10-12 minutes or until cooked throughout and golden brown. **You may have to air fry the breakfast biscuits in batches, depending on your air fryer. A rack-style air fryer (instead of a basket-style) works best for making stuffed breakfast biscuits.

Brush the warm stuffed breakfast biscuits with melted butter, if desired; serve at once.