Have Persimmons? Make Simple Air Fryer Breakfast Bakes
If you have a few soft, well, okay, mushy persimmons on hand, you've got the makings of a great breakfast treat! Air Fryer Persimmon Breakfast Bakes are light, moist, and sweet but don't have much added sugar in them. Instead, the bakes are sweetened naturally with ultra-ripe persimmons. The bakes also have plenty of protein in them with cottage cheese and eggs, so won't leave you with "the hungries" after an hour. A little oatmeal in the bakes provides some extra fiber and texture. I dust the tops of the bakes with cinnamon and a bit of brown sugar before air frying them, with gives the bakes extra flavor and a bit of crunch, but you can leave the sugar and cinnamon off, if you'd like. Try the persimmon bakes with some fruit and yogurt for a special and easy breakfast. Enjoy!
Air Fryer Persimmon Breakfast Bakes -- Makes 4
3/4 cup of persimmon pulp (about 3 super-ripe fuju persimmons)
2 large eggs
1/2 cup of cottage cheese (I use low-fat, which works fine)
1 teaspoon of grated orange zest
1/2 cup of quick oats
1/4 teaspoon of cinnamon
3-4 teaspoons of dark brown sugar
Coat 4 ramekins (3/4 - 1-cup capacity) with nonstick cooking spray. In a medium bowl or measure stir/beat together until thoroughly mixed the persimmon pulp, eggs, cottage cheese, and orange zest. Stir in the quick oats. Divide the mixture among the ramekins. Sprinkle the batter in each of the ramekins with a little cinnamon and brown sugar. Spritz the top of the batter in each ramekin with a little non-stick baking spray (this will help the cinnamon/sugar adhere and not fly out in the air fryer). Air fry the persimmon bakes at 320 degrees for 20-25 minutes. Let the breakfast bakes cool in their ramekins for about 5 minutes before loosening the edges with a knife, flipping the bakes out, and inverting them right-side-up onto plates. Alternatively, just eat the bakes in their ramekins. Enjoy!