Preheat your oven to 400°F (200°C) and grease your muffin tin to prevent sticking.

In a skillet over medium heat, cook the breakfast sausage until browned, about 5–7 minutes. Drain excess grease and set aside.

Scramble the eggs in the same skillet until fully cooked, about 3–4 minutes. Remove from heat and set aside.

In a mixing bowl, combine the pancake mix, water, maple syrup, salt, and pepper until just blended. Fold in the cooked sausage, scrambled eggs, and cheese.

Spoon the batter into the prepared muffin tin, filling each cup with about ¼ cup of the mixture.

Bake in the preheated oven for 16–18 minutes until the tops are golden brown and a toothpick inserted comes out clean.

Let the muffins cool in the tin for 5–6 minutes before gently removing and enjoy warm.