Last weekend when the kids came bounding into the kitchen in their pajamas, asking, “What’s for breakfast?” I had a few ripe peaches on the counter and an open tub of cottage cheese sitting in the fridge that needed using, I grabbed the almond flour from the pantry, and went with instinct.

While they giggled over cartoons and stacked blocks in the living room, I whisked the batter, poured it into a baking dish, and slid it into the oven. The scent that filled the house was somewhere between a cobbler and a custard. By the time it was ready, the kids were already asking for a second piece before I even served the first.

This Peaches And Cream Cottage Cheese Breakfast Bake has now quietly earned its place in our Sunday rotation. It’s warm, creamy, subtly sweet, and packs just enough protein to keep everyone satisfied through the morning chaos that usually follows. Now it’s your turn to give it a try!

Short Description

A warm, lightly sweet breakfast bake made with creamy cottage cheese and juicy peaches high in protein, naturally sweetened, and perfect for a cozy morning meal.

Key Ingredients

2 cups cottage cheese
3 large eggs
2 cups sliced peaches (fresh or thawed frozen)
1/2 cup almond flour or gluten-free flour
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon baking powder

Tools Needed

Mixing bowls
Whisk or fork
9×9-inch baking dish
Measuring cups and spoons
Rubber spatula
Oven mitts

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter, oil spray, or parchment paper to prevent sticking.

Step 2: Whisk the Wet Ingredients
In a large bowl, combine the cottage cheese and eggs. Whisk until the mixture becomes smooth and slightly frothy this helps create a creamy texture when baked.

Step 3: Add the Rest
Stir in the sliced peaches, almond flour (or gluten-free flour), honey (or maple syrup), vanilla extract, cinnamon, and baking powder. Mix until everything is evenly combined. If using frozen peaches, make sure they’re fully thawed and patted dry to avoid watering down the batter.

Step 4: Pour and Spread
Pour the batter into your prepared baking dish. Use a spatula to spread it evenly, ensuring the peaches are distributed throughout.

Step 5: Bake to Perfection
Bake for 30–35 minutes, or until the top is golden and the center is set. The edges should have a slight crisp, and a toothpick inserted into the center should come out mostly clean.

Step 6: Cool and Serve
Let it rest for 5–10 minutes before slicing. This allows it to firm up for neater slices. Serve warm, optionally with a drizzle of maple syrup or a dollop of Greek yogurt.

Why You’ll Love This Recipe

– Naturally sweetened with honey or maple syrup

– Packed with protein and low in refined carbs

– Kid-friendly and freezer-friendly

– Great way to use ripe or frozen peaches

– Light yet comforting ideal for slow mornings

– Gluten-free when made with almond flour

– Bakes in under 40 minutes with minimal prep

Mistakes to Avoid & Solutions

1. Using watery cottage cheese
Solution: Choose full-fat or low-moisture cottage cheese for the best texture. Drain off any excess liquid if needed.

2. Not drying the peaches
Solution: If using frozen peaches, thaw and blot them dry with paper towels to avoid a soggy bake.

3. Overbaking
Solution: Check at the 30-minute mark. If the center jiggles slightly but doesn’t look wet, it’s done. Overbaking can dry out the custard-like texture.

4. Skipping the whisking step
Solution: Properly whisking the eggs and cottage cheese helps create a cohesive batter that bakes evenly.

5. Not greasing the pan
Solution: Don’t skip greasing. This bake can stick if you don’t line or oil your baking dish properly.

Serving and Pairing Suggestions

– Serve it warm with a side of Greek yogurt and a sprinkle of granola

– Add a drizzle of almond butter or honey on top

– Pair with a glass of iced green tea or hot herbal chai

– Slice into squares for a brunch buffet

– Serve plated with a side of scrambled eggs for a more complete breakfast

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Freeze: Wrap slices individually and freeze for up to 1 month.

Reheat: Warm in a microwave for 30–45 seconds or in a 300°F oven for 8–10 minutes.

Tip: Add a splash of milk before reheating to restore moisture.

FAQs

1. Can I use canned peaches?
Yes, but choose peaches packed in juice, not syrup. Drain them thoroughly and blot dry.

2. Can I make this bake dairy-free?
Yes! Use a dairy-free cottage cheese substitute (like almond or soy-based) and ensure your flour and sweetener choices are dairy-free.

3. Can I make it ahead of time?
Absolutely. Bake it the night before and refrigerate. Reheat slices individually for quick breakfasts.

4. What if I don’t have almond flour?
Use oat flour or any gluten-free flour blend in the same amount. Regular all-purpose flour works too if you’re not gluten-sensitive.

5. Can I double the recipe?
Yes! Use a 9×13-inch baking dish and add about 5–10 minutes to the baking time.

Tips & Tricks

– Use ripe, juicy peaches for maximum flavor

– Add a pinch of nutmeg for a deeper spice note

– Top with sliced almonds or crushed pecans before baking for crunch

– Want more sweetness? Add 1–2 tablespoons extra honey

– Serve with vanilla yogurt for a quick protein boost

Recipe Variations

Berry Bliss Bake
Swap the peaches for 2 cups of mixed berries (blueberries, raspberries, and blackberries). Keep everything else the same. Expect a tangier, juicier result.

Apple Cinnamon Version
Use peeled and diced apples with a bit more cinnamon (1 tsp). Add a handful of raisins for a cozy fall vibe.

Tropical Twist
Use diced mango and pineapple instead of peaches. Add 1/4 tsp coconut extract and a tablespoon of shredded coconut for a summery, tropical version.

Chocolate Peach Breakfast Bake
Add 2 tablespoons of mini chocolate chips into the peach batter and a pinch of sea salt. This one’s a hit with kids!

Final Thoughts

This breakfast bake proves that you don’t need a dozen ingredients or complicated steps to put something comforting and nourishing on the table. It holds up on busy weekdays and still feels special enough for slow Sunday.

With just one bowl, one pan, and a little bit of time, you’ve got something warm, wholesome, and totally share-worthy. The peaches bring just enough sweetness, and the cottage cheese does the heavy lifting without being obvious. And that smell wafting through the kitchen while it bakes? That alone is reason enough to make it again.

Peaches And Cream Cottage Cheese Breakfast Bake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups cottage cheese
3 large eggs
2 cups sliced peaches (fresh or thawed frozen)
1/2 cup almond flour or gluten-free flour
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon baking powder

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Step 2: In a large bowl, whisk together the cottage cheese and eggs until smooth.
Step 3: Stir in the sliced peaches, almond flour, honey or maple syrup, vanilla extract, cinnamon, and baking powder. Mix well.
Step 4: Pour the mixture into the prepared baking dish and spread evenly.
Step 5: Bake for 30–35 minutes, until the top is golden and the center is set.
Step 6: Let cool slightly before slicing. Serve warm and enjoy!