In a skillet over medium heat, cook breakfast sausage until browned. Crumble and set aside.
Whisk 2 large eggs with a pinch of salt and scramble until fluffy. Break into small pieces and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine egg, buttermilk, melted butter, vanilla extract, and maple syrup. Whisk until blended.
Gradually add wet ingredients to dry ingredients, stirring until just combined.
Preheat oven to 375°F (190°C) and grease a mini muffin tin.
Fill each muffin cup halfway with pancake batter.
Add sausage, scrambled eggs, and cheese (if using) to each cup. Cover with more batter.
Bake for 12-15 minutes until golden brown. Cool in pan for 5 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over warm bites.
Serve warm with extra maple syrup for dipping.
