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.
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.