1. Grease a 9×13 inch baking dish with butter and set aside.

2. In a large skillet over medium heat, cook the breakfast sausage, breaking it into crumbles, until browned and cooked through. Transfer the sausage to a paper towel lined plate, leaving about 1 tablespoon of drippings in the pan.

3. Add the diced red bell pepper, green bell pepper, and onion to the skillet. Sauté for 4 to 5 minutes, until softened and lightly golden around the edges. Remove from heat and let cool slightly.

4. Cut each biscuit into quarters and scatter the biscuit pieces evenly over the bottom of the prepared baking dish.

5. Sprinkle the cooked sausage and sautéed vegetables evenly over the biscuit pieces.

6. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the sausage and vegetables, reserving the remaining 1/2 cup for the top.

7. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, garlic powder, dried thyme, and hot sauce if using, until well combined.

8. Slowly pour the egg mixture evenly over the biscuits, sausage, and vegetables, gently pressing down any biscuit pieces so they are mostly submerged.

9. Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.

10. Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight, up to 24 hours.

11. When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F (175°C).

12. Remove the covering and bake the casserole for 35 to 45 minutes, or until the top is deep golden, the center is set, and a knife inserted in the middle comes out mostly clean.

13. Let the casserole rest for 10 to 15 minutes before cutting into squares.

14. Serve warm, garnished with chopped fresh herbs or additional hot sauce if desired.