Eggnog Monkey Bread Muffins

With just 10 minutes of prep, you can turn that leftover eggnog into one heck of a holiday morning breakfast... Eggnog Monkey Bread Muffins!

I'm hosting Christmas this year.  I'm pumped.  The menu will hopefully be finalized by tomorrow, and then it's game time.  Grocery shopping.  Prepping as much as I can ahead of time.  And then the big day.  SO excited.

And sure, hosting a pretty large family (like 20 of us total) for Christmas dinner is pretty ambitious when you also have a 5 ½ month old baby to take care of as well, but the way we look at it... it's a heck of a lot easier to cook for everyone and they come to us versus having to take Olivia all around to every part of the family so they can see her on Christmas.

Who else is hosting Christmas this year?  You guys making some 'nog to get everyone nice and boozed up before dinner starts?  If you are, make sure to save a little bit of that liquid gold so you can have one heck of a breakfast the next morning.  These Eggnog Monkey Bread Muffins are outrageously good, and are ridiculously easy to make.

And sure... you might consider a sweet, creative monkey bread like this more of a dessert.  But I put the word "muffin" in the title for a reason.  SPECIFICALLY so I could eat these for breakfast.  #thisiswhyimfat

After hosting Christmas dinner, you know I'm going to be in no mood to cook for at least a few days (hello leftovers).  And let's be real... I'm going to be way too busy putting  together all of Olivia's toys that she's getting, anyway.  #batteriesnotincluded

So a legit breakfast like this, with just 10 minutes of prep is EXACTLY what I need.  Yup.  Just 10 minutes of prep.  I promise.

And you might be saying to yourself... but Chris, I'm not hosting Christmas!  I'm not going to have any leftover eggnog!!!  Bummer.  Maybe you could nicely ask the host to save you some (all you need is about a ⅓ cup)?  Or better yet, you could bring eggnog to the party and conveniently leave the amount you need for this recipe at home! 😉

Eggnog Monkey Bread Muffins

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• Author: Chris Cockren
• Total Time: 25 minutes
• Yield: 12 muffins 1x

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Description

With just 10 minutes of prep, you can turn that leftover eggnog into one heck of a holiday morning breakfast... Eggnog Monkey Bread Muffins!

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Ingredients

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• 2 cans refrigerated biscuit dough, separated and cut into six pieces
• 6 tablespoons unsalted butter, melted
• ½ cup brown sugar
• ¼ cup plus 3 tablespoons eggnog, divided (recipe below)
• ½ cup granulated sugar
• 1 teaspoon nutmeg, plus more for garnish
• 1 cup powdered sugar

For the Eggnog

• 2 cups whole milk
• 1 cup heavy cream
• ½ teaspoon nutmeg
• Pinch kosher salt
• 4 Safest Choice™ pasteurized egg yolk(s)
• 1 teaspoon vanilla
• ⅓ cup granulated sugar

 

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Instructions

1. Preheat oven to 350°F and generously spray a muffin tin with nonstick cooking spray.
2. Combine butter, brown sugar, and nutmeg in a medium mixing bowl. Stir in biscuit pieces and stir to coat.
3. Microwave ¼ cup eggnog and granulated sugar in a small mixing bowl for 1 to 2 minutes, until bubbling. Pour over biscuit mixture and toss quickly to coat. Divide biscuit dough between muffin cups.
4. Bake for approximately 15 minutes, until golden brown. Let cool in pan for 2-3 minutes, then carefully remove muffins from tin to a cooling rack (using a spoon to loosen muffins from tin helps).
5. Meanwhile, combine remaining 3 tablespoons eggnog and powdered sugar in a small mixing bowl. Drizzle glaze over monkey bread muffins. Sprinkle with nutmeg. Devour immediately.

For the Eggnog

1. In a medium pot over medium-high heat, combine the milk, heavy cream, nutmeg, and a pinch of kosher salt until you see small bubbles rising to the surface, stirring occasionally to avoid burning.
2. Meanwhile, in your stand mixer or a bowl with an electric hand mixer, beat egg yolks and sugar together until the yolks lighten in color and sugar is completely dissolved.
3. Remove milk mixture from heat and very slowly pour it into the egg yolks, whisking constantly to avoid eggs from cooking. Return mixture to pot and cook until the mixture reaches 160°F. Remove from heat and stir in vanilla. Pour into mixing bowl and let cool completely. If serving later, set in refrigerator to chill, up to a few days.

• Prep Time: 10 minutes
• Cook Time: 15 minutes