Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10–12 minutes. Drain and cool under cold water. Peel and slice each egg in half lengthwise, removing the yolks into a separate bowl.
Cook the Meats: In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain any grease and crumble it finely. In the same pan, cook the bacon until crisp, then crumble or chop it into small bits. Set both aside.
Prepare the Filling: Mash the egg yolks with a fork until smooth. Mix in a small amount of crumbled sausage and bacon for added flavor. Season lightly with salt and pepper if desired. Add a touch of maple syrup to the yolk mixture for a sweet note, if preferred.
Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg whites. You can make the filling as smooth or chunky as you like.
Assemble the Breakfast Toppings: Stack a mini pancake on top of each filled deviled egg, followed by a few crumbles of bacon and sausage. Drizzle a small amount of maple syrup over the top for that signature breakfast flavor.
Serve: Arrange on a platter and serve immediately for the freshest flavor. These are best enjoyed warm or at room temperature.
