Preheat your oven to 375 degrees Fahrenheit. While the oven heats, prepare the sausage gravy according to your recipe. I prefer making the gravy first so it's hot and ready to pour over the casserole, which helps everything cook evenly and develop better flavor. Set the finished gravy aside to keep warm.

Remove the refrigerated biscuits from the can and cut each biscuit into six pieces using a sharp knife or kitchen shears. Spread the biscuit pieces evenly across a greased 9x13 inch baking dish, distributing them in a single layer. Using room temperature biscuits (let them sit out for 10 minutes if they're cold) helps them blend more seamlessly with the egg mixture during baking.

In a medium bowl, whisk together the room temperature eggs, milk, black pepper, salt, hot sauce, and seasoned salt until well combined and slightly frothy. Room temperature eggs mix more smoothly and incorporate air better than cold eggs, creating a lighter, more custard-like texture in the finished casserole.

Pour the egg mixture from Step 3 evenly over the biscuit pieces in the baking dish. Sprinkle half of the shredded cheddar cheese (about 1.25 cups) over the eggs, then pour the hot sausage gravy from Step 1 over everything in an even layer. I like to use freshly shredded cheese because it melts more smoothly than pre-shredded varieties, which contain anti-caking agents.

Place the casserole in the preheated 375-degree oven and bake for 30-40 minutes, until the egg is mostly set but still slightly jiggly in the very center. Remove from the oven and sprinkle the remaining 1.25 cups cheese over the top, then return to the oven for 5-10 minutes until the cheese is melted and lightly golden. The casserole is done when the eggs are set but still creamy—overbaking will dry it out.