Breakfast should taste like a treat and still fuel your day—and this peach breakfast bake does exactly that. It’s made with juicy summer peaches, creamy cottage cheese, and wholesome oats or almond flour for a naturally sweet, protein-rich morning meal. Whether you’re planning a sunny weekend brunch or a busy back-to-school breakfast, this simple bake turns a few kitchen staples into something really special.
Table of Contents
Table of Contents
Why This Peach Breakfast Bake is a Family Favorite
Hi, I’m Emily Frost—mom of two, home cook, and the heart behind Frosty Recipes. This peach breakfast bake was born one morning when I spotted two soft peaches on the counter and realized I still hadn’t made anything for breakfast. I had cottage cheese in the fridge, a few eggs, and oats on hand. I combined everything with a drizzle of honey and popped it into the oven. What came out was warm, golden, and smelled like cobbler. My kids thought I had made cake for breakfast—and that’s exactly how it felt.
The beauty of this recipe is in its simplicity. You don’t need fancy ingredients or complicated steps. And if you’re a fan of high-protein bakes, it’s a perfect companion to the Blueberry Cottage Cheese Breakfast Bake already loved by many readers.
A Peach Breakfast Bake That’s Nutritious and Naturally Sweet
Every slice of this peach breakfast bake is packed with satisfying textures and flavors. Ripe peaches offer natural sweetness, while cottage cheese and eggs bring creaminess and protein. Whether you use rolled oats or almond flour, the result is a tender, slightly chewy base that holds together beautifully. It’s comforting and nourishing—perfect for anyone who enjoys peach-forward dishes like Grilled Peach Salad or the refreshing Peach and Burrata Salad.
Serve it warm with a spoonful of Greek yogurt or chilled for a grab-and-go option. It also freezes well, making it a practical part of your weekly meal prep. Keep reading for the easiest way to make it, along with expert tips for choosing the best peaches and getting the perfect bake every time.
Print
Peach Breakfast Bake: Easy, Healthy, and Perfect for Summer Mornings
This peach breakfast bake is light, naturally sweetened, and packed with protein thanks to cottage cheese and eggs. A cozy summer breakfast you can make ahead.
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
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
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
2. In a large bowl, whisk together the cottage cheese, eggs, honey, and vanilla until well-combined.
3. Stir in the rolled oats (or almond flour), your choice of spice (ginger or cinnamon), and baking powder.
4. Gently fold in the diced peaches.
5. Pour the batter into the prepared baking dish and spread evenly.
6. Bake for 40-45 minutes, until the top is golden brown and the center is set.
7. Allow to cool slightly before slicing. It’s a wonderful taste of summer you can enjoy all week.
Notes
Store in the fridge for up to 5 days in an airtight container.
Freeze individual slices wrapped in parchment for up to 2 months.
Delicious warm, cold, or with Greek yogurt on top.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 9g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 95mg
How to Make the Perfect Peach Breakfast Bake
Making this peach breakfast bake is incredibly simple, but the ingredients you choose and how you prep them make all the difference. From the ripeness of your peaches to the creaminess of your cottage cheese, every detail counts in building flavor and structure.
Choosing the Best Peaches and Cottage Cheese
Start with ripe, fragrant peaches that yield slightly to the touch—they’re naturally sweeter and more flavorful. If fresh peaches aren’t available, you can use frozen (thawed and well-drained) or even canned (in juice, not syrup), but nothing beats the freshness of summer fruit. You can even pair this recipe with ideas from my Simple Peach Arugula Salad for a full peach-themed brunch.
As for the cottage cheese, use full-fat for a rich and creamy texture. Low-fat versions will work, but they may result in a slightly drier bake. Blend the cottage cheese beforehand if you want a smoother consistency, especially if your family’s picky about texture.
For the oats or almond flour, rolled oats give a more rustic feel, while almond flour keeps it gluten-free and slightly nutty. Whichever you choose, it creates a bake that’s hearty yet tender—similar to what you’d find in high-protein breakfasts like my Cottage Cheese Peanut Butter Mousse.
Baking Tips for the Best Peach Breakfast Bake
Preheat your oven fully before you start mixing. This helps the bake rise properly and cook evenly. Use a 9×9-inch baking dish and grease it lightly to prevent sticking. After combining all the ingredients—cottage cheese, eggs, oats or flour, sweetener, spices, and baking powder—fold in the diced peaches gently to keep them intact.
Pour the batter into your dish and bake at 350°F (175°C) for 40 to 45 minutes. You’ll know it’s done when the top is golden and the center doesn’t jiggle. Let it cool slightly before slicing so it sets perfectly.
This bake is delicious warm, but it also firms up in the fridge for easy slicing the next day. It’s as flexible as it is delicious—just like my Peach Basil Chicken Salad which balances fruity and savory flavors beautifully.
Peach Breakfast Bake Variations and Substitutions
One of the best things about this peach breakfast bake is how adaptable it is. Whether you’re cutting sugar, avoiding gluten, or simply experimenting with flavors, there are plenty of easy ways to make this recipe work for you.
Gluten-Free, Low-Sugar, and High-Protein Options
If you’re going gluten-free, almond flour is your best friend. It adds a slightly nutty flavor while keeping the texture light and moist. Rolled oats (certified gluten-free) work just as well, giving a more classic baked-oatmeal feel. You can even try a half-and-half blend if you like a firmer texture.
To reduce sugar, simply swap honey or maple syrup with a low-glycemic sweetener like monk fruit or erythritol. Since peaches are naturally sweet, you might not miss the added sugar at all. This variation pairs nicely with savory options like my Wendy’s Pecan Apple Salad Copycat for a sweet-and-savory balance at breakfast or lunch.
Need more protein? Add a scoop of unflavored or vanilla protein powder to the batter, or pair a slice with a boiled egg or nut butter. Cottage cheese already brings in a healthy protein boost, but you can also explore other versions like in the Cottage Cheese Mousse recipe that’s packed with flavor and benefits.
Customizing Flavors: Peaches, Spices, and Grains
Want a cozy fall twist? Swap out the ground ginger for warm cinnamon or even pumpkin spice. Add a sprinkle of chopped pecans or walnuts on top before baking for crunch. Diced apples or nectarines can work in place of peaches, or try mixing in berries for a little tang.
Not a fan of oats or almond flour? Try finely ground buckwheat or even a bit of whole wheat flour (though the texture will be denser). You could also fold in shredded coconut, chia seeds, or flax for added fiber and a fun twist.
If you enjoy peach-forward dishes, pair this bake with something refreshing like the Easy Peach Salad for a full-on peach breakfast platter.
Serving and Storing Your Peach Breakfast Bake
This peach breakfast bake isn’t just a one-and-done dish. It’s designed to be as useful as it is delicious, giving you several servings that reheat beautifully or can even be frozen for future breakfasts. Whether you like it warm, cold, or somewhere in between, there’s a perfect way to enjoy it.
How to Serve Peach Breakfast Bake for Any Morning Mood
Right out of the oven, this bake is soft, warm, and comforting. Serve it in generous squares with a dollop of Greek yogurt or a drizzle of maple syrup if you want extra richness. For a lighter option, enjoy it on its own with a hot cup of coffee or tea.
This dish also holds its shape really well once chilled, making it perfect for grab-and-go slices on busy mornings. It’s delicious cold, but you can microwave a piece for about 20–30 seconds to bring back that fresh-baked warmth.
Try serving it alongside a simple protein dish like the Easy Persian Chicken if you’re doing a big brunch spread, or pair it with something light and fruity like the Tropical Fruit Salad with Coconut for a colorful morning meal.
Storage Tips and Freezing for Later
Once cooled completely, store your peach breakfast bake in an airtight container in the refrigerator for up to 5 days. It’s ideal for weekly meal prep and gets even better on day two as the flavors settle.
If you’d like to freeze individual slices, wrap each in parchment paper and place them in a freezer-safe bag or container. They’ll keep for up to 2 months. To reheat, simply pop a slice in the microwave or warm it in the oven at 300°F for 10–12 minutes.
For a fun twist, try slicing a chilled piece and layering it into a yogurt parfait glass with granola and berries—much like you would with the Berry Melon Fruit Salad for a sweet and refreshing finish.
Frequently Asked Questions
Can I make peach breakfast bake ahead of time?
Yes, this peach breakfast bake is ideal for prepping ahead. Bake it the night before, let it cool completely, then refrigerate. It reheats well in the microwave or oven and still tastes amazing after a few days in the fridge.
Is peach breakfast bake good for meal prep?
Absolutely. It keeps for up to 5 days in the refrigerator and freezes beautifully in individual portions. It’s one of those reliable, make-once-eat-all-week recipes, especially when paired with a quick protein like yogurt or eggs.
What type of peaches work best for baking?
Use fresh, ripe peaches that give slightly when pressed. Freestone varieties are easier to dice and more flavorful when baked. If peaches are out of season, canned (in juice, not syrup) or thawed frozen peaches work too—just drain them well to avoid excess moisture.
Can I make this with canned or frozen peaches?
Yes, both are great alternatives when fresh peaches aren’t available. Just be sure to pat them dry to prevent sogginess. You’ll still get that same sweet, juicy flavor—especially when paired with warming spices like cinnamon or ginger.
Conclusion
If you’re looking for a breakfast that’s quick to prep, packed with protein, and tastes like a slice of summer, this peach breakfast bake is it. With just a few ingredients and under an hour of your time, you can have a family-friendly dish that feels indulgent without being fussy.
It’s naturally sweet, full of texture, and easy to customize for dietary needs. Whether you serve it warm with Greek yogurt, enjoy it chilled from the fridge, or freeze slices for busy mornings, this bake will quickly become part of your breakfast rotation—right up there with your favorites like Cottage Cheese Mousse and Grilled Peach Salad.
Give it a try, share it with your family, and let the sweet aroma of baked peaches turn an ordinary morning into something memorable.
For More recipes Follow me on Facebook!
I put to much baking powder in it will it still turn out. I put in a tsp instead of 1/2 tsp
No problem it will be good