First, pre-heat the oven to 375 and line a sheet tray with a silicone mat. Then melt 4 tablespoons of the butter in the microwave and set it aside. Take the remaining tablespoon of butter and heat it in a large, preferably non-stick skillet, over medium high heat. Cook the sausage in it until cooked through completely and slightly brown while you break it up into crumbles. While it cooks, whisk the eggs, half and half, salt, tarragon and black pepper together thoroughly in a bowl. When the sausage is done, pour in the egg mixture over it and stir it pretty constantly until it is fully cooked into soft, fluffy, sausagey scrambled eggs. Take it off of the heat and stir in the cream cheese for added flavor and creamy texture. 

Then it's time to form the breakfast bombs. Take the raw biscuits and flatten each of them into 1/4 inch thick discs. Evenly distribute the sausage scrambled eggs into a mound in the center of each disc and then evenly sprinkle the cheddar cheese on top of each egg mound. Stretch the sides of the biscuit disc up and over the filling and pinch them together firmly to enclose it, then place each formed bomb on the sheet tray seam side down. Brush them all with the melted butter generously. Then stir the poppy seeds, sesame seeds, dried onion and garlic powder together and sprinkle each bomb generously with that mixture to mimic an everything bagel. Bake them for 20-22 minutes, until golden brown on the outside. Let them cool for 5 minutes, then serve immediately warm with ketchup or HP sauce for dipping!