In a medium bowl, whisk together pancake mix, milk, 1 egg, and vegetable oil until just combined (small lumps are okay). Gently fold in 3 tablespoons maple syrup and maple sugar if using. Let batter rest for 5 minutes.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

For uniform pancakes, place a 3.5-inch round cookie cutter or mason jar ring on the cooking surface. Pour about 3 tablespoons batter into each ring.

Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set. Remove the ring carefully, flip the pancake, and cook 1-2 more minutes until golden. Repeat to make 8 pancakes total. Keep warm under a towel.

In the same skillet over medium heat, cook eggs using the ring molds if desired. Crack eggs into rings, break yolks, and season with salt and pepper. Add a few drops of water to the pan, cover, and cook 1-2 minutes for set whites, 3-4 minutes for fully cooked yolks.

Cook bacon until crispy (3-4 minutes per side) or heat sausage patties according to package directions until browned and cooked through.

To assemble: Place one pancake down, add a slice of cheese, then the cooked egg, followed by 2 strips of bacon or 1 sausage patty. Top with a second pancake.

Press gently to create a sandwich. For extra authenticity, brush tops lightly with warm maple syrup before serving.