Preheat the oven to oven 375°
In a saute pan over medium heat, break up a log of breakfast sausage and cook until browned. (You can also crisp up bacon instead). Remove from the pan once the meat is no longer pink.
In a bowl, whisk together eggs, cream or milk, salt and pepper.
To the same sautés pan used for the sausage, add in the egg mixture. Slowly drag a rubber spatula along the bottom of the pan once they start cooking to create large scrambles. Cook until you reach a soft scramble. Remove from pan
Open the can of biscuit dough, and one at a time, use a small rolling pin to flatten and speed out the dough into a larger disk, about ¼ inch thick
In the center of each dough disk, add in 2 heaping tablespoons of scrambled eggs, 1 tablespoon of meat, and 2 oz of shredded cheese.
Pull the edges of the dough together around the filling to create a ball and pinch to seal so none of the filling comes out.
Repeat with the remaining 7 pieces of dough, and lay them all, seam side down, on a lined cookie sheet, about 2 inches apart
In a small bowl, combine butter, honey/maple, parsley, and the everything seasoning. Brush a generous amount on top of each dough ball
Bake for 18-20 minutes or until golden brown all over. Serve immediately
