Smashed Copycat McGriddles Breakfast Sandwiches

Instructions

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1. 1 Preheat a nonstick griddle to 350 degrees F (180 degrees C) (or a large nonstick skillet over medium-high, working in batches to make one sandwich at a time). Divide sausage into 8 equal portions. Spread a layer of sausage evenly over 4 of the pancakes, reaching the edges of each pancake. Place pancakes, sausage-side down, on hot griddle; cook, pressing down on pancake occasionally, until nicely browned and cooked through, about 8 minutes.
2. 2 While sausage cooks, crack 4 of the eggs, 1 at a time, leaving space between each egg, on hot griddle (use a ring mold or greased biscuit cutter, if desired). Sprinkle each egg with 1/8 teaspoon each of the salt and pepper. Cook until frizzled around edges and whites are mostly set, about 1 1/2 minutes. Flip eggs and place 1 frozen pancake on each egg. Continue cooking until whites are completely set, pressing down on pancake (if desired) 1 to 2 more minutes. Flip pancake and egg so egg is facing up, and pancake is against the griddle; place 1 slice of cheese on each cooked egg. Cook until pancake is warmed through and cheese is melty, 1 to 2 minutes.
3. 3 When sausage is cooked, flip it so pancake is against griddle; cook until browned, about 2 minutes. Flip onto pancake-egg-cheese half. Serve hot with maple syrup. Repeat with remaining pancakes, sausage, cheese, eggs, salt, and pepper. Recipe developed by Julia Levy