Begin by heating a tablespoon of olive oil in a large skillet over medium heat. Add the chopped bell peppers and onions, sautéing them for 3-4 minutes until they become tender and fragrant. Once ready, remove the vegetables from the heat and set aside.

In the same skillet, add the breakfast sausage and cook for about 5-6 minutes, breaking it up until it's crispy and golden brown. Sprinkle flour over the sausage and stir well. Then, pour in the heavy cream, mixing it thoroughly. Cook the mixture for another 2-3 minutes until it thickens nicely and pulls together into a rich gravy, then remove from heat.

In a mixing bowl, combine the Red Lobster Honey Butter Biscuit Mix and milk, stirring gently until a shaggy dough forms. Set the dough aside to rest briefly while you prepare the next components.

In a separate skillet, heat a bit of butter or olive oil over medium-low heat. Pour in the beaten eggs and season them gently with salt and pepper. Cook, stirring occasionally, until they are just set but still slightly creamy, about 3-4 minutes. Gently fold the scrambled eggs into the cooled sautéed vegetables.

Preheat your oven to 425°F (220°C). Lightly grease your ramekins and start layering your Savory Breakfast Pot Pie. Begin with a layer of the scrambled egg and vegetable mixture, followed by sprinkling some mild cheddar cheese. Spoon the sausage gravy over the top before adding the desired amount of biscuit dough.

Place the assembled ramekins on a baking sheet and bake in the preheated oven for 18-20 minutes. Once baked, remove from the oven and brush the tops with melted honey butter while warm.