Preheat oven to 350 degrees. Spray 8 of the 12 cup muffin tins with non-stick cooking spray.
In medium bowl whisk together 6 eggs, milk, cheese, salt & pepper. Heat 1 TBS butter in medium skillet over medium heat. Add egg mixture and cook until almost set. Place scrambled eggs into large mixing bowl.
In medium skillet break up & cook sausage until browned. Add to large bowl with scrambled eggs.
Add cheese to the eggs & sausage in large bowl and mix well to combine.
Take biscuits out of package. Lightly flour clean work surface. Roll out 1 biscuit to double it's size. (A rolling pin or just using your hands to stretch the dough will work.)
Place 2 small (1 1/2 inch) cookie scoop size mounds of egg/sausage mixture into center of flattened biscuit. Pull all edges of dough around the mixture to meet at the top and squeeze together the dough to keep mixture inside.
Place biscuit bomb seam side down in prepared muffin tin. Finish the rest of the biscuit bombs.
Bake the biscuit bombs in preheated oven for 12-15 minutes or until golden brown and cooked through.
In the meantime cook the gravy per the instructions on back of package.
Remove biscuit bombs from tins and plate them up. Spoon gravy over the tops of biscuit bombs. Sprinkle dried parsley on top as a garnish. Enjoy.
