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5
from 1 vote
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!
Prep Time
5
minutes
mins
Cook Time
2
minutes
mins
Total Time
7
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
eggnog breakfast bake
Servings:
1
serving
Author:
Gina Matsoukas
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:
1
SERVING
|
Calories:
531
kcal
|
Carbohydrates:
88
g
|
Protein:
20
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.03
g
|
Cholesterol:
199
mg
|
Sodium:
208
mg
|
Potassium:
838
mg
|
Fiber:
13
g
|
Sugar:
18
g
|
Vitamin A:
402
IU
|
Vitamin C:
9
mg
|
Calcium:
227
mg
|
Iron:
4
mg