1. In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it apart into small crumbles. Drain excess grease and set aside.

2. Whisk eggs with milk, salt, and pepper in a bowl. Pour into a non-stick skillet and gently stir over medium-low heat until softly scrambled. Remove from heat.

3. Preheat oven to 375°F (190°C). Flatten each biscuit into a 4-5 inch circle on a floured surface using a rolling pin.

4. Add a spoonful of sausage, scrambled eggs, and shredded cheese to the center of each circle. Fold the dough over and pinch to seal tightly.

5. Place bombs seam-side down on a parchment-lined baking sheet. Brush tops with melted butter.

6. Bake for 15–18 minutes or until golden brown and cooked through.

7. Brush again with melted butter and garnish with chopped parsley if desired. Let cool slightly before serving.