Cook the breakfast sausage patties according to the package directions until browned and cooked through. Set aside.

For the pancakes, follow the package directions. You want 2 cups of batter to make approximately 12-15 mini pancakes.

Next, make the grilled onions; adding 2 tablespoons of extra virgin olive oil and a 3 tablespoons of butter to a cast iron skillet. Add the sliced sweet onion and cook for 12-15 minutes, stirring occasionally, until softened and caramelized. Don't forget to add sea salt and freshly cracked black peppercorns to taste. Transfer to a bowl and set aside.

Make fried eggs or scramble them if that's your jam. *Note—You can also use egg fry ring silicone molds to make the eggs. If using the silicone molds, lightly grease them before placing them in the same cast iron skillet, then adding the eggs for perfectly round eggs. Cook until whites are set and the yolks reach your preferred doneness.

To make perfectly round mini pancakes, use those same silicone molds like these. Spoon about 2 tablespoons of batter into each silicone mold. Note- if you don’t have the molds, you can pour the batter onto a griddle to make the mini pancakes about 3-4 inches in diameter.

Brush the pancakes with warm maple or pancake syrup.

Assemble each McGriddle Copycat sandwich by first brushing a mini pancake with syrup, then placing a slice of American cheese, followed by egg, Canadian Bacon (or sausage patty) and grilled onions. Brush another mini pancake with syrup, and put syrup-side down on top of the breakfast sandwich.

Continue to repeat with the remaining ingredients, alternating between sausage and Canadian bacon.

Serve warm.