Sausage, Egg and Pancake Breakfast Muffins

I love these breakfast muffins. There's something about a hand-held breakfast that seems so fun and convenient. Also, I love the sweet and savory combination. Love it. A while ago, I made this version with canadian bacon, and decided to switch it up (ok, we didn't have canadian bacon in the house). Boyfriend came over when I made these and he really liked them, which is always the seal of approval for me.

Ingredients:
4 slices of sausage, crumbled
5 eggs
1 c. all purpose flour
1/2 c. yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 c. milk
1/4 c. vegetable oil
1/2 c. shredded cheddar cheese
Maple syrup

Directions:

1. Preheat oven to 400. Cook sausage in large skillet until it's brown and cooked through. In a small bowl lightly beat 3 eggs, 2 Tbsp. water and a dash of salt and pepper. Cook eggs in a hot skillet over medium heat without stirring until eggs begin to set on the bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set but still moist. Transfer to bowl and set aside.
2. Brush twelve muffin cups with cooking spray. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil and remaining two eggs in a separate bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups.
3. Place a few sausage crumbles on each muffin. Bake 15 to 17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with syrup. Serves 6.