Preheat your oven to 350°F. Grease a 9x13-inch baking dish generously with butter or cooking spray.

Cook the sausage in a large skillet over medium-high heat, breaking it into small crumbles. Once browned, sprinkle the flour over the sausage and stir for about two minutes.

Gradually pour in the milk while stirring continuously. Add salt, black pepper, and garlic powder. Stir until the gravy thickens, about five to seven minutes, then remove from heat.

In a separate bowl, whisk the eggs thoroughly. Melt butter in another skillet over medium heat, pour in the eggs, and scramble gently until just cooked but still slightly soft.

Spread the scrambled eggs evenly across the bottom of the prepared baking dish. Pour the sausage gravy over the eggs and sprinkle one cup of shredded cheese over the gravy.

Cut each biscuit into quarters and arrange the pieces over the top of the casserole. Sprinkle the remaining cheese over the biscuit pieces.

Bake for 35 to 40 minutes until the biscuits are golden brown and the casserole bubbles around the edges.

Remove from the oven and let rest for five minutes before serving. Garnish with fresh chives if desired.