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



  1. Cait's Plate

    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!

  2. Andrea

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

  3. Danielle

    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.

    1. Running to the Kitchen Post author

      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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