Peachy Breakfast Bake - KNEP - Kentucky Nutrition Education Program


Peachy Breakfast Bake

Servings:Makes 9 servingsServing Size:1/2 cup


  • 3 tablespoons salted butter
  • 3 cups fresh peaches, peeled and sliced
  • 1/3 cup packed light brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon cinnamon
  • 2 whole eggs
  • 2 egg whites
  • 1 cup unsweetened almond milk
  • 1/2 teaspoon vanilla
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons white sugar


  1. Preheat oven to 400 degrees F with rack in middle position.
  2. Place butter in an 8-by-8 inch baking dish and place in oven on the center rack to melt.
  3. Add peaches and brown sugar to melted butter in baking dish, stir to coat.
  4. Mix together the sugar and cinnamon and sprinkle over the top.
  5. Bake 15 minutes.
  6. In a mixing bowl, beat eggs and egg whites with a whisk, add almond milk and vanilla. Whisk together.
  7. Add remaining dry ingredients and mix until blended.
  8. Remove peaches from oven, pour batter slowly and evenly over baked peaches.
  9. Return to oven and bake 20 minutes, until the center of the batter is firm, puffed up and browned.
  10. Serve warm with whipped cream.
Source: Plate it up! Kentucky Proud Project.
140 calories; 4.5g fat; 2.5g saturated fat; 10mg cholesterol; 140mg sodium; 23g carbohydrate; 1g fiber; 17g sugars; 3g protein.