Preheat the oven to 375°F (190°C).

Prepare the biscuit crust by opening the biscuit cans and placing the dough on a lightly floured surface. Use a rolling pin to flatten the dough into a rectangle that fits your baking sheet. Place it on the baking sheet and pre-bake for 10 minutes.

While the biscuit crust is baking, cook the breakfast sausage in a skillet over medium heat until browned and cooked through. Drain the excess fat.

Sprinkle the flour over the cooked sausage and stir to combine. Gradually add the milk, whisking continuously until the mixture thickens into a gravy. Season with salt, black pepper, and paprika. Remove from heat.

In another bowl, whisk the eggs and season with a pinch of salt and pepper. In a separate skillet, scramble the eggs over medium heat until just set, then remove from heat.

Remove the pre-baked crust from the oven. Spread the sausage gravy evenly over the biscuit crust, then top with scrambled eggs and sprinkle cheese over everything.

Return the pizza to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Once baked, let the pizza cool for a few minutes before slicing. Garnish with fresh herbs if desired.