Did you know that August is National Peach Month? The following Peachy Breakfast Bake recipe uses half whole wheat flour, half all-purpose. Start living a healthier life by making half your grains whole!

Peachy Breakfast Bake Recipe

Ingredients:

• 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

Directions:

Preheat oven to 400 degrees Fahrenheit with rack in middle position. Place butter in an 8-by-8 inch baking dish and place in oven on the center rack to melt. Add peaches and brown sugar to melted butter in baking dish, stir to coat. Mix together the sugar and cinnamon and sprinkle over the top. Bake 15 minutes. In a mixing bowl, beat eggs and egg whites with a whisk, add almond milk and vanilla. Whisk together. Add remaining dry ingredients and mix until blended. Remove peaches from oven, pour batter slowly and evenly over baked peaches. Return to oven and bake 20 minutes, until the center of the batter is firm, puffed up, and browned. Serve warm with whipped cream.

Nutritional Analysis: 140 calories, 4.5 g fat, 2.5 g saturated fat, 10 mg cholesterol, 140 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g sugars, 3 g protein

Yield: 9, 1/2 cup servings

Source: Plate It Up! Kentucky Proud, University of Kentucky Extension