Heat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it so the biscuit bombs release easily after baking.

Cook the bulk breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Continue for about 7 to 10 minutes, until no pink remains, then drain excess fat.

Whisk the eggs with the milk, 1/4 teaspoon of the salt, and the black pepper. Scramble the mixture in a lightly greased skillet until just set, taking care not to overcook the eggs because they will cook again in the oven.

Let the cooked sausage and scrambled eggs cool for a few minutes. Slightly cooler filling is easier to handle and helps keep the biscuit dough from becoming too soft while you shape the bombs.

Separate the refrigerated biscuit dough into 8 pieces. Flatten each biscuit into a round about 4 to 5 inches wide, keeping the center thick enough to support the filling.

Place about 2 tablespoons of cooked sausage, 1 tablespoon of scrambled egg, and 2 tablespoons of shredded cheddar in the center of each dough round. Keep the filling in a compact mound and avoid adding extra, since overfilling makes sealing difficult.

Pull the dough up around the filling and pinch the edges firmly closed. Set each filled biscuit seam-side down on the prepared baking sheet, checking that no openings remain.

Brush the tops with 1 tablespoon of melted butter, if using. Bake for 15 to 20 minutes, until the breakfast bombs are puffed and golden brown.

Let the baked bombs rest for 5 minutes before serving. This brief rest allows the hot cheese and filling to settle and makes the pockets easier to eat.