In a mixer, whip together cream cheese, syrup and brown sugar until well blended. Refrigerate for 1 hour. Set aside. Keep warm.
Add oil and melted butter to the waffle mix and add a small amount of milk to make it thinner, if needed. Pour in waffle iron and cook till golden brown, repeat for remaining batter.
Cook sausage patties until heated through. Set aside and keep warm. In same pan, cook eggs over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken, but are not hard. Turn eggs over, if desired, for additional firmness.
Spread cream cheese on one waffle. Place eggs and sausage on top, cover with additional waffle.
Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).