Preheat your oven to 400°F (200°C) and spray a mini muffin tin with non-stick cooking spray.

Cook 1 pound of ground breakfast sausage in a medium skillet over medium-high heat until browned, about 5-7 minutes.

In a large mixing bowl, combine 2 cups of complete pancake mix with 1 ½ cups of cold water and mix until mostly smooth.

Stir in ¼ cup of pure maple syrup and 1 cup of shredded cheddar cheese until well combined.

Gently fold the cooked sausage into the pancake batter.

Fill each muffin cup about three-quarters full with the mixture.

Bake for 12-15 minutes until golden brown and springy.

Let the bites cool for about 5 minutes before removing them from the tin.