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!
Ingredients
Scale
- 2 cans refrigerated biscuit dough, separated and cut into six pieces
- 6 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup plus 3 tablespoons eggnog, divided (recipe below)
- 1/2 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
- 1/2 teaspoon nutmeg
- Pinch kosher salt
- 4 Safest Choice™ pasteurized egg yolk(s)
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
Instructions
- Preheat oven to 350°F and generously spray a muffin tin with nonstick cooking spray.
- Combine butter, brown sugar, and nutmeg in a medium mixing bowl. Stir in biscuit pieces and stir to coat.
- Microwave 1/4 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.
- 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).
- 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
- 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.
- 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.
- 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