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Make-Ahead Peach Breakfast Bake

By Tieghan Gerard
Created January 10, 2017
Peach season’s in full swing! Celebrate by making this melt-in-your-mouth breakfast bake.
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When summer finally hits, and the peaches start rolling in, I cannot stop from eating three to four a day, they are just so good! Since they are only in season a few months out of the year, I know I have to get my fix while I can…which brings me to this amazing breakfast bake! It’s like a pancake, but minus all the messy pans or griddles, but the best part? It can be made the night before, making breakfast the next morning a breeze!! Yeah! Plus, it’s so good, just writing about it is making my mouth water. I just know you’re going to love it!

To start, gather up your ingredients.

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Mix together the Bisquick (I used Complete, but original Bisquick will work just as well), eggs, cream and vanilla.

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Sauté the peaches in a little butter and brown sugar (see exact measurements below).

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Stir the caramelized peaches into the pancake batter.

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Pour everything into the same greased cast iron skillet or a 9x13 inch-baking dish. At this point you can cover the dish and place it in the fridge overnight, or pop it in a 450 degree oven for 10 minutes, and then lower the heat to 350 degrees and back for another 10 to 15 minutes, or until it’s lightly golden on top. Meanwhile, beat the whipped cream and powdered sugar together.

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Serve wedges of this delicious breakfast bake with fresh peaches, whipped cream and a drizzle of maple syrup. So good!

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Make-Ahead Peach Breakfast Bake

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Ingredients

  • Pancake
    • 2tablespoons butter
    • 2peaches, peeled, sliced
    • 2tablespoons packed brown sugar
    • 2teaspoons vanilla
    • 1 1/2cups Original Bisquick™ mix
    • 2/3cup heavy whipping cream
    • 4eggs
  • Toppings
    • 1cup heavy whipping cream
    • 2tablespoons powdered sugar
    • 1teaspoon vanilla
    • 2peaches, peeled, sliced
    • Real maple syrup

Directions

  • 1Heat 10- to 12-inch ovenproof skillet over medium heat; add 1 tablespoon of the butter. Add 2 sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 teaspoon of the vanilla. Toss well, then remove and slide the peaches onto a plate. Rub remaining 1 tablespoon butter in warm skillet. Let skillet cool.
  • 2In medium bowl, add Bisquick mix, 2/3 cup whipping cream, eggs and 1 teaspoon vanilla. Mix to combine, being careful not to overmix. Fold in caramelized peaches.
  • 3Pour batter into buttered skillet (you can use a greased 13x9-inch pan, if you prefer). At this point, cover the skillet and place in the fridge overnight, or go on to baking step.
  • 4The next morning (or whenever you are ready to go on to the baking step), heat oven to 450°F.
  • 5Bake at 450°F for 10 minutes, then reduce oven temperature to 350°F, and continue baking 10 to 15 minutes or until lightly golden on top.
  • 6Meanwhile, beat 1 cup whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and 1 teaspoon vanilla, and whip until combined.
  • 7Cut into wedges, and serve hot with sliced peaches, a dollop of whipped cream and a drizzle of maple syrup.

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