Cook the Bacon: Place bacon slices in a cold large skillet or griddle. Cook over medium heat for 8-10 minutes, flipping occasionally, until crispy. Remove bacon from the skillet and place on a paper towel-lined plate to drain excess grease. Reserve about 1 tablespoon of bacon fat in the skillet if desired for cooking eggs, otherwise, wipe clean.

Make the Pancake Batter: In a medium mixing bowl, whisk together the pancake mix, milk, 1 large egg, and 1 tablespoon vegetable oil until just combined. Don't overmix; a few lumps are fine. Let the batter rest for 5 minutes.

Cook the Hash Browns (Optional): While the bacon cooks, if using hash brown patties, preheat your air fryer to 400°F (200°C). Air fry for 10-15 minutes, flipping halfway, until golden brown and crispy.

Cook the Pancakes: Heat your griddle or large non-stick skillet over medium-low heat. Lightly grease with a little vegetable oil or butter. Pour about 1/4 cup of batter for each pancake, aiming for four pancakes that are about 4-5 inches in diameter. Cook for 2-3 minutes per side, or until golden brown and cooked through. Keep warm.

Cook the Eggs: In a small non-stick frying pan (or using the reserved bacon fat in the larger skillet), crack the two large eggs. Season with salt and pepper. Cook to your preferred doneness (e.g., sunny-side up, over-easy, or scrambled). For a sandwich, over-easy or a firm yolk works well. This usually takes 2-3 minutes per side for over-easy.

Stack 'em Up: For each sandwich, place one warm pancake on a plate. Top with one slice of cheese. Immediately add a hot egg on top of the cheese to help it melt slightly. Layer with two slices of crispy bacon. Place another pancake on top to complete the sandwich.

Serve: Drizzle each Pancake Breakfast Sandwich generously with warm maple syrup. Serve immediately, optionally with the air-fried hash brown patties on the side or tucked inside the sandwich.