Peach Pie Breakfast Bake

peachpiebreakfast

I have to thank my friend, Jennifer for this fantastic recipe. When she sent over the recipe for me to try, she said it was inspired by my breakfast souffle recipe. I tweaked her creation just a pinch and came up with what I like to call a Peach Pie Breakfast Bake. It has all the flavors of peach pie, but in one big healthy, protein filled dish that’s perfect for serving a family or group of people.

 

I think you’ll find it very hard to believe that this dish is made almost entirely of eggs because it doesn’t taste like eggs at all! It tastes very similar to a pancake – now that’s something I can deal with :)

souffle 

I haven’t met a kid yet who doesn’t like this dish and my fruit breakfast souffles. I know kids who won’t touch eggs with a 10 foot pole, but devour this dish and then ask for seconds. Shhhhh- they never have to know that it’s made of all eggs ;)

 

You can also tweak the yummy topping to make it nut-free, too. Instead of nuts, just add more shredded coconut and seeds like pumpkin, chia or sunflower!

peachsouffle

 

Peach Pie Breakfast Bake
 
Author:
Serves: 4-6
Prep time:
Cook time:
Total time:
 
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Place your coconut oil and peaches in a 9x13 baking dish.
  3. Whip just the egg whites until peaks form with a stand mixer (or hand mixer).
  4. While the whites are whipping, mix together the yolks, maple syrup, cinnamon and vanilla.
  5. Once peaks form for the egg whites, fold in the yolk mixture.
  6. Mix just until incorporated. It's important not to overmix at this point (5 seconds with a stand mixer is plenty!)
  7. Place the egg mixture all over the peaches.
  8. Bake for 15 minutes.
  9. While it's baking, make your topping by mixing all the topping ingredients together.
  10. After 15 minutes is up, gently place the topping all over the eggs.
  11. Bake for an additional 10-15 minutes or until thoroughly cooked through.
  12. Enjoy!

 

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40 Responses to Peach Pie Breakfast Bake

  1. Maja says:

    This look delicious but also a fair amount – would you recommend freezing it to keep for some future breakfast?? Thanks!
    I really like your blog a lot and only just discovered it! Cheers!

  2. Brenda Hanson says:

    Do you have to use the eggs or is there a way to make this vegan?

    • Hi Brenda! Since eggs are the main ingredient in here, I don’t think there would be an adequate substitute. Usually I can help find good substitutes, but in this case I don’t think it’s possible!

  3. Alexis says:

    I agree — this DOES look fantastic. And I was also wondering if it would be possible to freeze it? Or even how it would keep in the fridge throughout the week?

    Thanks so much for the great alternative to eggs, eggs, and more eggs!

    • Thanks, Alexis! I haven’t tried freezing this yet, but I’ve froze similar things and it worked well. I’ve kept mine in the fridge for about a week (rarely lasts that long, though lol) with no problems.

  4. Nikki says:

    Have you used a different fruit with this? Just wondering if something else- apples/blueberries would work as well…? Thanks!

    • Yes, you can use any fruit! Peaches are probably my favorite in here, but that’s because they are my fav fruit :) I’ve tried all different combinations and haven’t had one I didn’t like yet! Apples and/or blueberries are awesome in it.

  5. AMC says:

    I made this on Sunday and WOW! It was awesome. My husband and I are modifying our diets and working on eating clean. No sugar has been tough, I miss Diet Coke and Sweet&Low in my coffee…we are about 10 days in and this was a TREAT! Thanks, I also have made a few other recipies and they were great as well. Thanks for being such a good resource!

  6. Debra Dotson says:

    I have made this twice already – it’s saved my breakfast dilemma as I’m not a huge fan of eggs and have been struggling with what else I could eat. It is totally awesome and even my picky husband loves it!!! Thanks SO much and keep the recipes coming!!

  7. Kelly! This looks amazing! I can’t wait to make it!!!! Thanks for the amazing recipe. :)

  8. Crystal says:

    Just made this, and it is wonderful!! Fast and tasty. Thanks for the great recipe. Husband and 2 year old loved it too!

  9. Jen says:

    That made my day to see this on here:) Thanks!!!!! You are always an inspiration – in fact I was searching for blackberry stuff when I found this:)

  10. Alicia says:

    Do you think it would turn out okay without the walnuts and the sunflower seeds on the topping? And if I replaced the butter with coconut oil? Sorry, I know it sounds odd, but I have a relatively restrictive diet right now trying to heal but for the most part this recipe looks perfect and delicious :)

    • Hi Alicia! I definitely understand having a restrictive diet to heal. You can either make this without the topping (it’s just my fruit souffle recipe doubled – I link to it in the recipe), which is how I make it a lot. If I have company or just want an extra special treat, I make the topping. So the topping isn’t necessary at all. If you still like the idea of a topping, you could replace the walnuts and seeds with shredded coconut and use coconut oil instead of the butter. Another option is not doing the topping and drizzling some coconut butter all over it after it’s finished cooking. Yum :)

  11. Leah says:

    The recipe didn’t say when to add the 1 TB cinnamon. I assumed with the egg yolks, vanilla, and maple syrup mix, is that correct? I made this for breakfast, but had a little nibble and it’s very tasty! I’m going to drizzle a little coconut milk on top!

  12. Stephanie says:

    Colorado peaches and pumpkin seeds were excellent in this recipe. It was absolutely delicious. My 14 month old son loved it as well!

  13. Billie says:

    Just wondering if anyone has prepared this the night before and cooked it in the morning? Mornings are busy so I was hoping for a short cut…thanks!

  14. Monika says:

    I just wanted to thank you for this wonderful recipe! I made it this morning and it turned out amazing. This one is a keeper and I can’t wait to make it when I have company over…it’s gorgeous and so impressive. And it tastes delish!

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  16. Nicole says:

    Do you have to use fresh peaches or would frozen work (as in the other soufflé recipe)? Also, do you chop the nuts and seeds or leave them whole? Thanks!

    • Frozen works, too – but make sure to put frozen fruit in the oven for a few minutes while it’s preheating so it warms up/thaws out. And I pulse the topping mixture in my food processor just for a second or 2 so everything is slightly chopped. Hope that helps!

  17. Rachel says:

    I think I’m going to try this with my fresh fall pears! Thanks for the idea.

  18. Pam Dickie says:

    I made it this morning and the egg whites became runny after baking. Did I over beat them or do I bake it longer? At a loss for what I did wrong. Oh, and I used frozn fruit and didn’t thaw it much before hand…could also be the problem.

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  20. amanda says:

    wowza! Myself and 2 out of my 3 children are egg haters. Also, another 2 out of 3 refuse cooked fruit. However, i took a gamble and made this with blueberries (just substituted almond flour for the nuts/seeds…picky kids) and it was a HUGE winner!!! Even my pickiest child said she loved it and the biggest egg hater of all ate 2 servings!! Huray!

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  22. valerie says:

    So delicious! I just made this, but halved the recipe to serve 2, and used apples since there were no peaches at trader joes. Absolutely delicious. This was my first recipe off this site, and I am so excited to try everything else!!! :-)

  23. Melodious says:

    I can’t wait for the Georgia peaches to come available so I can try this one. Sounds (and looks) amazing, and a great way to break the egg monotony.

  24. melissa says:

    Hi! I am planning on using this recipe during my July Paleo stent (no grains, dairy, preservatives, etc.) Everything works perfect except the butter. I’m thinking of subbing coconut oil or ghee. However, my main intent/question: I am making this for breakfast at our church. 2 of us do this every Sunday morning. Generally I would think a 9×13 along with what the other person is bringing would be enough. However, I saw yours says 4-6 servings. Is that just a large serving size? Thanks!

    • I think coconut oil or ghee would be fantastic :) Yes, I think a 9×13 pan would be enough if there is something else. Everyone could just eat a little square and it could easily feed a crowd.

  25. Melba says:

    I cut the recipe in half for there is only two of us. It turned out great. We both went back for more. There is enough left over for later.

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