Preheat your oven to 375°F (190°C). Open the refrigerated biscuit dough and flatten each biscuit slightly before arranging them in a greased pizza pan, pressing them together to form an even base. Bake in the preheated oven for about 10 minutes, or until the crust is lightly golden and cooked through.

In a large skillet over medium heat, add the ground breakfast sausage, breaking it up with a spatula as it cooks. Stir occasionally for about 5-7 minutes until the sausage is browned and cooked through. Once done, remove the sausage from the skillet and set aside, leaving the flavorful drippings in the pan for the gravy.

Using the drippings left in the skillet, sprinkle in the all-purpose flour, stirring constantly to form a roux. Gradually whisk in the whole milk, aiming for a smooth consistency. Keep stirring over medium heat for about 3-5 minutes until the gravy thickens. Season generously with black pepper and salt, then fold the cooked sausage back into the gravy.

In a separate skillet, crack the large eggs and cook over medium heat, stirring gently with a spatula. Scramble the eggs until just set, which should take about 3-4 minutes. Once they reach a soft, fluffy texture, remove them from the heat and set aside.

With the biscuit crust ready, spoon the savory sausage gravy generously over the base, spreading it evenly. Next, layer the scrambled eggs on top of the gravy, ensuring every bite gets a dose of that creamy goodness. Finish by sprinkling shredded cheddar cheese over the entire pizza.

Place the assembled pizza back in the oven and bake for an additional 10-15 minutes at 375°F (190°C) until the cheese is fully melted and bubbly.

Once baked to perfection, remove your breakfast pizza from the oven. If desired, garnish with freshly chopped chives. Slice into generous pieces and serve warm.