Heat a large skillet over medium heat. Crumble sausage into pan and cook until well browned and no longer pink.

Add the butter over the cooked sausage and let it melt.

Sprinkle flour over the sausage mixture. Stir it into the sausage and cook to get rid of the raw flour taste, about 1-2 minutes.

Slowly add the milk, stirring constantly until well incorporated. Bring mixture to a low boil (bubbling slightly).

Once the gravy is gently bubbling, turn the heat down to low and simmer until thickened. Add garlic powder, Worcestershire sauce, and salt and pepper to taste.

Set aside off heat while you prepare the casserole.

Spray the crockpot insert well with nonstick cooking spray.

Cut the biscuits into quarters so that you have 24 pieces and set aside.

Spoon half of the gravy into bottom of the crockpot. Top gravy with 12 pieces of biscuits in a single layer.

Crack the eggs into a bowl and add the heavy cream. Beat until fluffy. Pour eggs over biscuit layer.

Add remaining gravy to the top egg mixture, then top the gravy with the remaining 12 biscuit pieces.

Cook on low heat for 2 to 2.5 hours, or until eggs are set.

Serve with fresh fruit and orange juice!