Cook the Sausage: Heat a large skillet over medium. Cook turkey sausage patties 3–4 minutes per side until browned and cooked through. Set on a paper towel–lined plate.

Make Egg Rounds: Lightly oil the skillet. Pour egg whites into a greased 8-inch pan or use round egg rings on the skillet. Season with salt and pepper. Cook until set, flipping once. Cut into 8–10 rounds that match your pancake size. (Alternatively, bake in a parchment-lined sheet pan at 350°F/175°C for 12–14 minutes and cut into squares.)

Mix the Pancake Batter: In a large bowl, whisk flour, protein powder, sweetener, baking powder, baking soda, and salt. In a separate bowl, whisk milk, eggs, melted butter, vanilla, and maple syrup or extract. Add wet to dry and stir gently until just combined. The batter should be thick but pourable; add a splash of milk if needed.

Cook the Pancakes: Heat a nonstick griddle or skillet over medium heat. Lightly grease. Scoop about 1/4 cup batter per pancake to make 16–20 small rounds. Cook 2–3 minutes until bubbles form and edges set, then flip for 1–2 minutes. Keep sizes consistent for easy assembly.

Assemble the Sandwiches: For each sandwich, layer: pancake base, cheese slice (if using), sausage patty, egg round, and top with a second pancake. Press gently to set.

Cool for Meal Prep: Let sandwiches cool on a rack for 15–20 minutes so condensation doesn’t make them soggy.

Wrap and Store: Wrap each sandwich tightly in parchment, then place in a zip-top bag or airtight container. Label with the date.