Step 1: Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line it with paper muffin liners.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, and salt.
Step 3: In a separate medium bowl, whisk together the milk, 1 large egg, melted butter, and 1/4 cup maple syrup until well combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: In a non-stick skillet over medium heat, scramble the 4 large eggs until just set but still soft. Season with salt and pepper. If using breakfast meat, cook it according to package directions and crumble or dice.
Step 6: Spoon about 1 tablespoon of the pancake batter into the bottom of each prepared muffin cup to form a base.
Step 7: Layer a portion of the scrambled eggs on top of the batter, followed by a sprinkle of shredded cheese and your cooked breakfast meat (if using).
Step 8: Top each muffin cup with another tablespoon of pancake batter, gently spreading it to cover the filling and encase it within the muffin.
Step 9: Place the filled muffin tin into the preheated oven and bake for 15-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 10: Allow the muffins to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm with an optional extra drizzle of maple syrup.