In a large skillet, heat 1 tablespoon of oil over medium heat. Add chopped bell peppers and onions, seasoning them with a pinch of salt and pepper. Sauté for about 3-4 minutes until the vegetables are tender and slightly browned. Remove from heat and set the veggies aside.

In the same skillet, add 8 ounces of breakfast sausage over medium heat. Cook the sausage for 5-6 minutes, breaking it into small pieces until browned and crispy. Stir in 2 tablespoons of flour, mixing thoroughly, then gradually add 2 1/2 cups of heavy cream. Cook for an additional 2-3 minutes until the gravy thickens.

In a separate bowl, combine the honey butter biscuit mix with 3/4 cup of milk. Stir gently until a shaggy dough forms, being careful not to overmix.

In a small mixing bowl, combine 1/2 stick of softened butter, 1 tablespoon of honey, and a pinch of salt. Whip the mixture until smooth and creamy.

Melt an additional 2 tablespoons of unsalted butter and add 1 tablespoon of olive oil over medium heat. Pour in 6-7 beaten eggs and gently scramble them, stirring slowly until soft curdles form. Season with a bit of salt and pepper.

Preheat your oven to 425°F. In individual ramekins, layer the sautéed veggies, then add the fluffy scrambled eggs, followed by the savory sausage gravy and a sprinkle of mild cheddar cheese. Finally, top each ramekin with a dollop of biscuit dough.

Place the assembled ramekins on a baking sheet for easy handling. Bake in the preheated oven for 18-20 minutes, or until the biscuit tops are golden brown and crisp.

Once out of the oven, let the pot pies cool for a couple of minutes. Before serving, brush the warm biscuit tops generously with the prepared honey butter.