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)


1/4 cup packed brown sugar
1/2 teaspoon cinnamon
4 slices of any Smithfield Bacon
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


For the bacon:

  1. 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

  2. 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.

  3. 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:

  1. While the bacon cooks in the oven, prepare the muffin mixture.

  2. Lightly grease a 12-cup muffin tin with cooking spray.

  3. In a large mixing bowl, whisk the eggs, eggnog, milk, brown sugar, cinnamon, and salt until fully incorporated.

  4. 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.

  5. Portion about 1/3 cup of bread mixture into each muffin cup and if desired, sprinkle each with sugar if using.

  6. 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.

  7. Allow muffins to cool for a few minutes for serving. Top with maple syrup and/or powdered sugar if desired.

  8. Pair with an 8-ounce glass of real milk and enjoy!


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