In a skillet over medium-high heat, add the beef sausage and cook until browned, about 5-7 minutes. Break it apart for even cooking, then drain any excess grease and set aside.

In a mixing bowl, combine the Hungry Jack pancake mix with the required water according to package instructions, stirring gently until just combined. Fold in the cooked sausage, shredded cheddar cheese, and maple syrup until evenly distributed but still lumpy.

Prepare a mini muffin tin by greasing each cup well. Pour the McGriddle batter into each muffin cup, filling about two-thirds full.

Place the muffin tin in a preheated oven set to 400°F (200°C). Bake for 12-15 minutes or until golden brown and a toothpick comes out clean.

Allow the bites to cool in the pan for 5 minutes. Gently pop them out and serve warm, optionally with extra cheddar cheese and maple syrup for dipping.