1. Crisp the hash browns: In a cast‑iron skillet over medium heat melt 1 Tbsp butter, add 1 cup frozen shredded hash browns, season with salt & pepper, and cook 4‑5 min per side until golden. Transfer to a plate; keep warm.

2. Smash the sausage: Divide 12 oz breakfast sausage into 4 balls. Increase heat to medium‑high, place balls in the same skillet, top each with parchment and a flat spatula, and press to a thin patty. Cook 2‑3 min per side until crispy and 160 °F internal.

3. Melt the cheese: Top each patty with 2 Tbsp shredded cheddar during the last minute; cover briefly to melt.

4. Soft‑scramble the eggs: Reduce heat to low. Whisk 4 eggs with a splash of milk, add 1 Tbsp butter to the skillet, pour in eggs, and gently fold 2‑3 min until just set; season lightly.

5. Toast & assemble: Split and toast mini everything bagels. Layer cheesy sausage patty, a spoonful of eggs, a drizzle of warm maple syrup, and a crisp hash‑brown disk. Cap with bagel top and serve hot.