Preheat oven to 200° F.
In a nonstick pan over high heat, place the sausage patties and pour the water around. Cook uncovered until the water boils away and the patties start to sizzle. Reduce the heat to medium high. When browned on the first side, flip and brown on the second side and cook until cooked through. Remove to a rack over a sheet pan and hold in a 200° F oven.
Blend butter and maple syrup and hot sauce till fully combined.
Toast or grill bread slices; spread one side of each slice with butter blend.
Assemble sandwiches: Onto a toasted bread, layer cheese slice, sausage patty and scrambled egg patty. Close with a toasted bread slice. Serve immediately.
In a large bowl, beat the eggs with a fork until well blended, then add the grated butter, mixing until well combined. The butter will emulsify into the eggs and keep them fluffy and tender, even when cooked through.
Heat a large nonstick skillet over medium-low heat. Spray with nonstick spray. Pour the egg and butter mixture into the pan. Using a heat-proof rubber spatula to scramble the egg mixture until large curds have formed. Move the curds into six portions, and gently nudge each portion into a round shape and let cook until set into a patty. Season to taste with salt and pepper.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).