First, brown the breakfast sausage. Heat the olive oil in a cast iron skillet over medium high heat. Cook the sausage in it as you break it up until it is browned and cooked through completely. Take the pan off of the heat and set it aside to let the sausage cool. This is important so that it doesn't scramble the eggs in the custard!

While the sausage cools, get out an 8 x 8 baking pan and spray it liberally with cooking spray. Crumble all of the biscuits into the baking pan in a coarse crumb and press them down to be an even layer. Whisk the eggs, milk, Sriracha, salt and pepper together in a bowl to make the custardy binder for the casserole.

Spread the cooled sausage out in an even layer on top of the biscuits and pour the custard over everything to coat it all. Press down gently to make sure everything gets coated in the custard evenly. Top the casserole with the four slices of pepper jack cheese. Cover the baking dish with foil and let the casserole sit in the refrigerator overnight.

In the morning, pre-heat the oven to 350 and uncover the casserole. Bake it for 40 minutes or so to completely melt the cheese and set the custard. Take it out and let it cool for a few minutes, then cut into quarters and serve immediately!