Preheat oven to 350°F. Cook the 1 pound(s) pork breakfast sausage in a large skillet over medium-high heat. Squish it kind of flat and let it build a really good crust before flipping it, then break it into small pieces.

While the sausage is cooking, grease a 9x13 pan with cooking spray or butter and lay down the 1 can(s) eight count can Pillsbury Grand biscuits (not frozen) in the bottom of the pan.

Once the pork is cooked, add in the 1/4 cup(s) all-purpose (plain) flour and cook for another minute, stirring well to cook off the raw flour taste.

Slowly add in the 2 1/2 cup(s) whole milk (for gravy), pouring slowly enough that it is still sizzling as it hits the pan, stirring well as you dribble it in. Reduce heat to medium-low. Add salt and pepper to taste.

Allow the gravy to heat and thicken, then pour it over the biscuits in the greased pan.

Add the 1 cup(s) shredded cheddar cheese and 1 cup(s) shredded Swiss cheese on top.

Scramble the 8 eggs with the 1/2 cup(s) whole milk (for eggs) and a pinch of salt. Pour on top.

Bake for 30-40 minutes, checking the biscuits for doneness, and cover with foil about halfway through.