Preheat your oven to 400°F (200°C) and prepare your muffin tin by greasing it with cooking spray or lining with silicone muffin liners.

In a skillet over medium heat, brown the breakfast sausage for 5-7 minutes. Drain excess grease.

Add the beaten eggs to the skillet and scramble for 3-4 minutes until fully set.

In a mixing bowl, combine pancake mix, water, maple syrup, salt, and pepper. Stir until just combined and fold in the sausage, scrambled eggs, and cheese.

Pour about 1/4 cup of batter into each muffin cup, filling them evenly.

Bake in the preheated oven for 16-18 minutes, until golden brown and a toothpick comes out clean.

Cool in the tin for about 5-6 minutes before serving.