Preheat your oven to 350°F (175°C).

Dice your onion and bell pepper and set them aside.

Shred your cheddar cheese if it’s not pre-shredded and set it aside.

Open the biscuit package and cut each biscuit into quarters. Set these aside too.

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Once cooled, crumble the bacon.

In the same skillet, using the bacon fat, cook the Italian sausage over medium heat. Break it up into crumbles with a meat masher or wooden spoon. Cook until browned and cooked through.

Add the diced onion and bell pepper to the skillet with the sausage. Cook until the vegetables are softened, about 5-7 minutes.

Season with a little salt and pepper to taste. Remove the skillet from the heat and set it aside.

Spray the bottom of a 9×13 inch casserole dish with non-stick spray. Spread the biscuit quarters evenly in the bottom of the dish. Pour the sausage, onion, and bell pepper mixture over the biscuits. Sprinkle the crumbled bacon evenly over the sausage mixture. Sprinkle the shredded cheddar cheese evenly over the top.

In a medium bowl, whisk together the eggs, 1/2 cup of milk, and a pinch of salt and pepper. Pour the egg mixture evenly over the casserole. Place the casserole dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.

While the casserole bakes, prepare the gravy.

In a medium saucepan, melt the butter or bacon fat over medium heat.

Whisk in the flour to make a roux, cooking for 1-2 minutes until lightly browned. Gradually whisk in the half & half (or heavy cream or whole milk) until smooth. Continue to cook, whisking constantly, until the gravy thickens, about 5-7 minutes. Season the gravy with all-purpose seasoning, red pepper flakes, and salt and pepper to taste.

Once the casserole is done baking, remove it from the oven and let it cool for a few minutes. Serve slices of the casserole topped with the homemade gravy.