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.

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5 from 1 vote

Eggnog Breakfast Bake

Servings: 1 serving
Prep: 5 minutes
Cook: 2 minutes
Total: 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!

Ingredients 

  • 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.

Nutrition

Serving: 1SERVINGCalories: 531kcalCarbohydrates: 88gProtein: 20gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 199mgSodium: 208mgPotassium: 838mgFiber: 13gSugar: 18gVitamin A: 402IUVitamin C: 9mgCalcium: 227mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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