Eggnog French Toast Muffins with Candied Bacon

Directions

• Step 1

  For the Candied Bacon:
  Preheat the oven to 350 °F. Line a rimmed baking sheet with foil and set a wire rack on top. Spray the wire rack with cooking spray
  

• Step 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.

• Step 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.
  

• Step 4

  For the Muffins:
  While the bacon cooks in the oven, prepare the muffin mixture.
  

• Step 5

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

• Step 6

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

• Step 7

  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.

• Step 8

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

• Step 9

  Place into a 350 °F 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.

• Step 10

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

• Step 11

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

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  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