Description
This Peach Breakfast Bake is a light, naturally sweetened, protein-packed dish made with cottage cheese, eggs, and fresh peaches. Perfect for summer mornings, it’s easy to prepare, wholesome, and can be made ahead for a quick breakfast.
Ingredients
2 cups cottage cheese
3 large eggs
2 medium ripe peaches, peeled and diced
1/2 cup rolled oats or almond flour
1/4 cup honey or maple syrup
1 tsp vanilla extract
1/2 tsp ground ginger or cinnamon
1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a blender, blend cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth. Transfer to a bowl.
- Stir in rolled oats (or almond flour), ground ginger or cinnamon, and baking powder.
- Gently fold in diced peaches.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 40–45 minutes, or until top is golden brown and center is set.
- Allow to cool slightly before slicing. Serve warm or chilled.
Notes
- Add nuts like almonds or walnuts for crunch.
- Swap peaches with seasonal fruits such as blueberries, strawberries, or apples.
- For a dairy-free option, use coconut yogurt and almond milk instead of cottage cheese.
- Experiment with spices like nutmeg or allspice.
- Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 180
- Sugar: 10g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
