Start by preparing your breakfast sausage patties and mini potato hash browns according to the package instructions. For maximum crispiness, heat a skillet over medium heat and cook the sausage for about 4-5 minutes per side, until golden brown. Simultaneously, add hash browns to a separate skillet or bake in the oven until they are crispy and heated through, usually about 10-12 minutes.

Once the sausage and hash browns are cooked to perfection, transfer them to a baking sheet and place them in the oven set to 'keep warm' at 300°F. Alternatively, you can cover them on a plate to retain warmth while you prepare the rest of the sandwiches.

In a non-stick skillet, lightly coat the bottom with cooking spray or olive oil and heat it over medium-low heat. Carefully crack the quail eggs into the skillet, frying them sunny side up for about 2-3 minutes, until the whites are fully set but the yolks remain runny. Place a lid over the skillet to help cook the eggs evenly.

While the eggs are frying, toast the Eggo Minis according to package instructions until they are golden and warm, usually about 2-3 minutes. Once toasted, break each waffle into four equal pieces.

Begin to assemble your quail egg mini breakfast sandwiches! Start with a mini waffle piece, stack on a breakfast sausage patty, add a quarter slice of cheese, and layer on a crispy hash brown. Top it off with the fried quail egg and another mini waffle piece.