1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.

2. Cook the breakfast sausage in a large skillet over medium heat until browned and fully cooked, breaking it into crumbles as it cooks. Transfer the sausage to a plate and leave a little of the drippings in the skillet.

3. Add the butter to the skillet, stir in the flour, and cook for 1 minute. Slowly whisk in the milk until smooth. Add the salt, black pepper, and garlic powder, then simmer until the gravy thickens. Stir the sausage back into the gravy and remove from the heat.

4. Cut the biscuit dough into quarters and spread the pieces evenly in the prepared baking dish.

5. Whisk the eggs in a bowl until fully combined, then pour them evenly over the biscuit pieces.

6. Spoon the sausage gravy over the top and spread it gently so the mixture covers the dish evenly.

7. Sprinkle the shredded cheddar cheese over the top.

8. Bake for 30 to 35 minutes, or until the biscuits are cooked through, the eggs are set, and the top is lightly golden.

9. Let the casserole rest for 10 minutes, then garnish with chopped parsley and serve warm.