Carefully place one of the pancake layers on top of the sausage layer. The sausage layer will be slightly larger, trim any excess off the edges that extend past the pancake layer. Reserve the scraps to add to scrambled eggs another day.
Place a large cutting board on top of the pancake/sausage layer and invert it onto the cutting board (the sausage layer will now be on top).
Carefully place the egg layer on top of the sausage, parchment side up. Peel off the parchment paper. Gently layer the remaining pancake layer on top of the egg layer
Once all 4 layers are fully assembled, cut them into 15 bars. Wrap individually in parchment paper and store in the fridge or freezer. Reheat in the microwave (60 seconds when thawed) or toaster oven (5-8 minutes at 350°F when thawed) when ready to eat.