Preheat oven to 350 degrees and place a wire cooling rack onto a cookie sheet pan with at least ½” sides. Arrange Applegate Naturals Chicken & Apple Breakfast Sausage on rack, then bake 10-12 minutes, flipping each halfway through cooking.
Spray a muffin tin generously with non-stick cooking spray. Scramble six eggs and season with salt and pepper to taste. Pour approximately two tablespoons of the scrambled eggs into each muffin tin, then bake 6-8 minutes, until cooked through.
Heat a skillet or griddle over medium-high heat or to 350 degrees. Lightly grease with non-stick cooking spray.
In a large bowl, whisk remaining four eggs, then slowly add melted butter and blend until thickened. Add in milk and yogurt and whisk until fully incorporated. Add dry organic pancake mix and blend until smooth.
Measure and pour tablespoon amounts of pancake batter onto the hot griddle. Cook 1 ½ - 2 minutes, or until surface of pancakes begin to form bubbles that pop. Carefully flip pancakes and cook a minute more on the second side. Repeat with remaining batter.
Place a few teaspoons of cheese on top of half the hot pancakes, then top with a sausage patty and a round of scrambled eggs. Finish each sandwich with a second mini pancake. Repeat with remaining ingredients. Enjoy immediately!