Eggnog French Toast Muffins with Candied BaconEgg-cellent Eats
Check out these easy to make Eggnog French Toast Muffins with candied bacon — they are sure to be a family favorite!
- CANDIED BACON:
- 1/4 cup – packed brown sugar
- 1/2 teaspoon – cinnamon
- 4 slices – any Smithfield Bacon
- 1 pound – French bread or brioche, sliced into 1” cubes
- 4 – large eggs
- 1 cup – eggnog
- 1/2 cup – milk
- 2 tablespoons – packed brown sugar
- 1 teaspoon – ground cinnamon
- 1/2 teaspoon – kosher salt
- maple syrup (optional)
- powdered sugar (optional)
- Pair each serving with:
- 8-ounce glass of real milk
For the bacon:
Preheat the oven to 350°F. Line a rimmed baking sheet with foil and set a wire rack on top. Spray the wire rack with cooking spray.
Using a fork, mix the sugar and cinnamon on a small plate. Press each slice of bacon into the sugar mixture, coating both sides. Transfer coated bacon to the rack.
Bake until the bacon appears to be caramelized and somewhat crispy, about 15-20 minutes, maybe a bit longer if you have thicker bacon. Remove from the oven and allow bacon to cool completely before chopping it into small pieces.
For the muffins:
While the bacon cooks in the oven, prepare the muffin mixture.
Lightly grease a 12-cup muffin tin with cooking spray. In a large mixing bowl, whisk the eggs, eggnog, milk, brown sugar, cinnamon, and salt until fully incorporated. Add the bread and, using your hands, gently mix until all of the bread is evenly coated and most of the egg mixture has been absorbed.
Portion about 1/3 cup of bread mixture into each muffin cup and sprinkle with sugar, if using.
Place into a 350°F oven. After 15 minutes, sprinkle each muffin with chopped, candied bacon and return the pan to the oven for another 5-7 minutes, or until all of the liquid has set.
Allow muffins to cool for a few minutes for serving. Top with maple syrup and/or powdered sugar if desired.
Pair with an 8-ounce glass of real milk and enjoy!
300 calories; 10 g fat; 4 g saturated fat; 90 mg cholesterol; 15 g protein; 38 g carbohydrates; 1 g fiber; 500 mg sodium; 345 mg calcium. Nutrition figures based on using low-fat milk and include an 8-ounce glass of milk.
Recipe & photo by Elle Penner, MPH RD