• For the candied bacon:,
  • 1/4 cup packed brown sugar,
  • 1/2 teaspoon cinnamon,
  • 4 slices of any Smithfield® Bacon,
  • For the muffins:,
  • 1 pound French bread or brioche, sliced into 1,
  • 4 large eggs,
  • 1 cup eggnog,
  • 1/2 cup milk,
  • 2 tablespoons packed brown sugar,
  • 1 teaspoon ground cinnamon,
  • 1/2 teaspoon kosher salt,
  • Turbinado sugar for sprinkling (optional),
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Eggnog French Toast Muffins with Candied Bacon

MAIN DISH

Eggnog French Toast Muffins with Candied Bacon

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, but maybe 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.

 

  1. Preheat oven to 350F. Lightly grease a 12-cup muffin tin with cooking spray.
  2. In a large mixing bowl, whisk the eggs, eggnog, milk, brown sugar, cinnamon, and salt until fully incorporated.
  3. 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.
  4. Portion about ⅓  cup of bread mixture into each muffin cup and if desired, sprinkle each with Turbinado sugar. Place into a 350F oven and bake for 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. Serve with maple syrup and/or powdered sugar.