Maple Sausage, Egg and Cheese on a Donut

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The ULTIMATE decadent breakfast sammy! Salty, sweet and cheesy! THE BREAKFAST BOMB!!!

Ingredients

Take the breakfast sausage links out of the casings and roll into 2 balls. Place between 2 pieces of parchment and smash with a saucepot into patties.
Heat a little vegetable oil in a medium sauté pan over medium-high heat and brown the patties on both sides, 2 to 3 minutes. Turn the heat down and drain the fat. Mix the maple syrup with a splash of water and add into the pan with the sausage patties to coat and cook through, 1 to 2 minutes. Remove from the pan and set aside. Place the pan over medium heat and add the butter. Toast the donuts cut-side down and add some of the reserved syrup into the pan to glaze the donut. Set aside.
Heat a nonstick pan over medium heat. Beat 2 of the eggs with 2 teaspoons water, a pinch of salt and little squeeze of olive oil with a fork until homogeneous. Scramble the eggs with a heatproof rubber spatula, cooking gently, until light and fluffy but still fluid. Then stop stirring and leave the eggs untouched until almost cooked through, about 1 minute, once it becomes one piece. Take off the heat. Cut from the center to the edge with the end of a fish spatula and place 2 pieces of the Brie. Flip a corner of the egg up on the Brie, continuing the flipping pattern one more time so the Brie is folded into the egg. Place 1 sausage patty on one half of a donut and top with the omelet and remaining donut half. Repeat with the remaining eggs, Brie, sausage and donut.