Bacon and Egg Muffins

4 slices bacon, cut into thirds
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. melted butter
1/2 C. shredded sharp Cheddar cheese
maple syrup

Preheat oven to 400 degrees. In a large skillet, cook bacon just until crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl, beat three of the eggs, 2 Tbsp. water and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on 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; set aside.
Brush 12 2 1/2 in. muffin cups with remaining bacon drippings. In medium bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil, and remaining 2 eggs. Stir into flour mixture. Fold in scrambled eggs and cheese. Fill muffin cups.
Place one bacon piece on each muffin. Bake 15-17 min. or until lightly browned and 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 maple syrup, if desired.