Eggnog breakfast bake

eggnog bake 3 v2

If you’re anything like me, you have leftover eggnog in the fridge right now that you have no idea what to do with. Usually, I buy it for an intense craving right before Christmas, take a few sips and then declare myself “over it” for the next year with almost an entire pint left. A few weeks go by, I look at it every time I open the fridge and eventually end up throwing it out once it’s crossed into the “starting to smell funky” territory. Sound familiar?

This year, I refuse to pour any eggnog down the drain. So while I should’ve been detoxing with something a bit lighter after all the feasting over the weekend, I decided to make use of some eggnog in a breakfast bake instead. I also just really wanted an excuse to use my new cute little Le Creuset ramekins. Winking smile

eggnog bake 1 v2

Leftover pomegranate seeds made for the perfect add-in and kept the bake from being too sweet.

eggnog bake 6 v2

You can’t really taste the actual eggnog flavor too much, but it definitely gives the bake a creamier texture than plain milk. You could get real crazy and make an eggnog glaze to go on top, but I really didn’t need or want anything resembling dessert after the countless cakes, cookies, fudge and truffles of the holiday.

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It’s ready in just over a minute in the microwave and it kept me full for a good 4-5 hours. Long enough to brave the crowds at the outlets for some amazing deals including more fun Le Creuset accessories. Because apparently it’s way more fun to accessorize my kitchen cabinets than myself.

Eggnog Breakfast Bake

by Gina Matsoukas

Inspired by Edible Perspective’s Banana Cornbread Bake

Prep Time: 5 minutes

Cook Time: 2 minutes

 

 

 

Ingredients (serves 1)

  • 4 tablespoons yellow corn meal
  • 2 tablespoons buckwheat flour
  • 1 tablespoon whole buckwheat grouts
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 1 egg
  • 1/2 banana, mashed
  • 1/2 tablespoon chia seeds
  • 1/4 teaspoon vanilla extract
  • 4 tablespoons eggnog
  • 2 tablespoons pomegranate arils

Instructions

Mash the banana in a small bowl.

Add all dry ingredients to the bowl with banana and mix to combine.

Add wet ingredients and whisk together.

Pour batter into a greased microwavable ramekin or small bowl.

Microwave for 1 minute-1 minute and 20 seconds, until just fully cooked.

Add toppings of your choice and enjoy warm.

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Comments

  1. 1

    Love things like this and I do the same thing with bananas and oats, sometimes chia, sugar, vanilla, cinnamon, etc..and nuke. Love it when 2 mins in the micro can save me from having to fire up the ole oven.

  2. 2

    Love the ramekins! I got a couple not long ago, but I still haven’t used them…. well, except for eating ice cream.

  3. 3

    The ramekins are adorable! I was never a big eggnog person, but my in-laws are and they could definitely appreciate a recipe that saves the eggnog from being thrown out :)

  4. 4

    I seriously think I’m the only blogger that has never tried eggnog!

  5. 5

    Looks delicious, but I can’t say that I’ve ever craved eggnog, so i have no leftovers. :(

  6. 6

    I received the exact same ramekins in the same color for christmas! I wasn’t sure exactly what I would use them for, but this was perfect. Sounds so good Gina!

  7. 7

    I seriously have to get on these breakfast bakes! I drool over everyone else’s and still have not gotten my act together enough to make one for myself!

  8. 8

    What a great idea to use up all your leftover ingredients :) I’m so hungry right now that looking at these is making my stomach grumble! I love the ramekins you’re using :)

  9. 9

    This looks DIVINE!! What a fun way to add a bit of spice into the morning….mmmmm nog……

    I’m starving again! I wish I had the ingredients!!

    xxoo

  10. 10

    looks yummy and quite healthy. So far the only eggnog I’ve had is Starbucks Eggnog Latte which was way too heavy.. but the iced version of it is so good. This looks delicious!

  11. 11

    This is such a good idea! I’m so trying this for breakfast, as I have both leftover homemade eggnog and pomegranate arils :)

  12. 14

    This looks delicious! I normally use excess eggnog in oatmeal, so it’s nice to have another recipe!

  13. 15

    Gina, that looks amazing and now I am craving pomegranates ha! I love your little ramekin too!! Best pictures ever!

  14. 16

    I left 2 pints of eggnogg in my sister’s fridge since I never got around to opening them. Hopefully, with 3 kids it won’t go bad at her house. This eggnog bake look delicious.

  15. 17

    I never would have thought to use up the eggnog this way. Looks delicious!!

  16. 18

    I’ve been obsessed over baking with eggnog this season!

  17. 19

    are those photos SOOC? They’re AMAZING!

    • 20
      Running to the Kitchen says:

      If I knew what SOOC meant I’d tell you ;) Straight out of camera? If so, just a bit of Picassa editing.

  18. 21

    I didn’t have eggnog at all this season! Blasphemy.

  19. 22

    What a great recipe to break in the new ramekins. This sounds like a great recipe to slowly ease your way out of the holidays sweets without just cutting them out cold turkey.

  20. 23

    I love that you can microwave this dish. I’m mad at myself, I made banana bread last night, when I could of saved my banana’s for your breakfast bake. Funny, I go to the store and look for over rip banana’s just so I can make something with them!

  21. 24

    Beautiful bake!!! The pop of red is so pretty and the eggnog addition….yum!

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