Start by shaping the ground breakfast sausage into four equally sized patties, about 1/2 inch thick. Heat a non-stick skillet over medium-high heat and cook the patties for approximately 3 minutes on each side, or until golden brown and reach an internal temperature of 160°F. Transfer the patties to a plate and set aside.

In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper until combined. Melt a tablespoon of butter in the same skillet over medium heat, pouring in a quarter of the egg mixture. Cook for 1-2 minutes until the edges are set, then carefully flip it and cook for an additional minute. Fold the egg square into thirds and set aside. Repeat this process until all the egg mixture is cooked.

In a large bowl, combine the flour, baking powder, and a pinch of salt. Gradually stir in enough milk to create a smooth batter. Heat the skillet to medium and grease lightly with butter. Pour 3 tablespoons of pancake batter for each pancake, cooking for about 2 minutes until bubbles form on the surface. Flip and cook for another minute until golden brown. Repeat until all pancakes are cooked.

Start with one pancake as the base, then layer on the sausage patty, a square of scrambled egg, and cheese if desired. Top with a second pancake to create a hearty sandwich. Repeat this process for the remaining ingredients to make more McGriddles.