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Eggnog French Toast Muffins with Candied Bacon

Check out these easy to make Eggnog French Toast Muffins with candied bacon - they are sure to be a family favorite!
Makes 12 servings (1 muffin each)
Ingredients
FOR THE CANDIED BACON:
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
4 slices of any Smithfield Bacon
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FOR THE MUFFINS:
1 pound French bread or brioche, sliced into 1” cubes
4 large eggs
1 cup eggnog
1/2 cup real milk
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
maple syrup (optional)
powdered sugar (optional)
Pair each serving with: 8-ounce glass of real milk
Directions
For the bacon:
- Preheat the oven to 350F. Line a rimmed baking sheet with foil and set a wire rack on top. Spray the wire rack with cooking spray
- Using a fork, mix the sugar and cinnamon on a small plate. Press each slice of bacon into the sugar mixture, coating both sides. Transfer coated bacon to the rack.
- Bake until the bacon appears to be caramelized and somewhat crispy, about 15-20 minutes, maybe a bit longer if you have thicker bacon. Remove from the oven and allow bacon to cool completely before chopping it into small pieces.
For the muffins:
- While the bacon cooks in the oven, prepare the muffin mixture.
- Lightly grease a 12-cup muffin tin with cooking spray.
- In a large mixing bowl, whisk the eggs, eggnog, milk, brown sugar, cinnamon, and salt until fully incorporated.
- Add the bread and, using your hands, gently mix until all of the bread is evenly coated and most of the egg mixture has been absorbed.
- Portion about 1/3 cup of bread mixture into each muffin cup and if desired, sprinkle each with sugar if using.
- Place into a 350F oven. After 15 minutes, sprinkle each muffin with chopped, candied bacon and return the pan to the oven for another 5-7 minutes, or until all of the liquid has set.
- Allow muffins to cool for a few minutes for serving. Top with maple syrup and/or powdered sugar if desired.
- Pair with an 8-ounce glass of real milk and enjoy!
Nutrition
300 calories; 10 g fat; 4 g saturated fat; 90 mg cholesterol; 15 g protein; 38 g carbohydrates; 1 g fiber; 500 mg sodium; 345 mg calcium. Nutrition figures based on using lowfat milk and include an 8-ounce glass of milk.
Recipe & photo by Elle Penner, MPH RD