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Eggnog Breakfast Bake

This eggnog breakfast bake is a great way to use up leftover eggnog after the holidays and it’s ready in less than 2 minutes in your microwave!

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?

Eggnog Breakfast Bake

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.

Eggnog Bake

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

Breakfast Bake

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.

Eggnog Pomegranate Breakfast Bake

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

Eggnog Breakfast Bake

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

This eggnog breakfast bake is a great way to use up leftover eggnog after the holidays and it's ready in less than 2 minutes in your microwave!


  • 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


  1. Mash the banana in a small bowl.
  2. Add all dry ingredients to the bowl with banana and mix to combine.
  3. Add wet ingredients and whisk together.
  4. Pour batter into a greased microwavable ramekin or small bowl.
  5. Microwave for 1 minute-1 minute and 20 seconds, until just fully cooked.
  6. Add toppings of your choice and enjoy warm.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen



Wednesday 4th of January 2012

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

Jennifer @ Peanut Butter and Peppers

Wednesday 28th of December 2011

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!

Lindsay @ biking before bed

Tuesday 27th of December 2011

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.

Paige @ Running Around Normal

Tuesday 27th of December 2011

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


Tuesday 27th of December 2011

are those photos SOOC? They're AMAZING!

Running to the Kitchen

Tuesday 27th of December 2011

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

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