In a skillet, cook 1 pound of beef breakfast sausage over medium-high heat for 7-10 minutes until browned and crumbled, then drain excess grease. Shape into small, thin patties and set aside to cool.

In a mixing bowl, whisk together 2 cups of Hungry Jack pancake mix and 1 cup of water until just combined, leaving some lumps. Stir in 1/4 cup of maple syrup and optional jalapeños/blueberries. Allow to rest for 5-10 minutes.

Heat a greased non-stick skillet over medium heat. Drop dollops of pancake batter and gently place one sausage patty in the center.

Cook until bubbles form and edges are set, about 2-3 minutes. Flip and place a piece of cheddar cheese on top of each sausage patty.

Continue cooking for another 2-3 minutes until golden brown and cheese is melted. Transfer to a warm plate.

Repeat cooking remaining bites, lightly brushing with additional maple syrup before serving. Enjoy warm with extra syrup on the side.