1. Prepare the Pancake Batter:

• In a mixing bowl, combine pancake mix, maple syrup, and water/milk until smooth.
• Heat a nonstick skillet over medium heat and lightly grease it.
• Drop small spoonfuls of batter onto the skillet to create mini pancakes (2–3 inches in diameter).
• Cook until bubbles form on the surface, then flip and cook the other side.
• Repeat until all batter is used, setting pancakes aside on a plate.

2. Cook the Fillings:

• In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain any excess grease.
• In the same skillet, scramble the eggs until soft and fluffy.
• If adding bell peppers or onions, sauté them briefly before scrambling the eggs.

3. Assemble the Bites:

• Place a small spoonful of scrambled eggs, crumbled sausage, and shredded cheese onto one mini pancake.
• Top with another pancake to create a mini sandwich.
• Gently press the edges to seal.
• Repeat until all ingredients are used.

4. Serve and Enjoy:

• Serve warm with a side of maple syrup for dipping.
• Garnish with chopped parsley for a pop of color.