1️⃣ Preheat your oven to 400°F (200°C) and grease a muffin tin well. If you have a silicone muffin pan, it works great for easily removing the muffins. 🔥

2️⃣ In a skillet, brown the breakfast sausage over medium heat until fully cooked. Drain the grease from the sausage and set it aside. Leave just enough grease in the pan to scramble the eggs. 🍳

3️⃣ Cook the eggs in the same skillet, scrambling them into small pieces. Set aside once cooked. 🍳

4️⃣ In a medium-sized mixing bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Mix until just combined. 🌊

5️⃣ Stir in the cooked sausage, scrambled eggs, and shredded cheddar cheese into the pancake batter. 🥄

6️⃣ Pour the mixture into the prepared muffin tin, filling each cup about 1/4 full. 🧁

7️⃣ Bake at 400°F (200°C) for 16-18 minutes or until the tops are nicely domed and browned, and a toothpick inserted into the center comes out clean. ⏳

8️⃣ Allow the muffins to cool for 5-6 minutes before removing them from the tin. Serve with extra maple syrup for dipping. Enjoy! 🍁