These little breakfast bakes are good and easy to make in your air fryer in about 20 minutes. I often make a batch, we eat some, and the rest I stash in the refrigerator for later in the week for quick breakfasts. You also can mix up the batter, refrigerate it overnight, and make the bakes the next morning. The bakes are loaded with protein in the form of eggs and cottage cheese and are sweetened only with bananas and raisins, not refined sugar. Oats provide beneficial fiber and nutrients and help bind the ingredients together. I like to sprinkle finely chopped nuts--usually walnuts--on top of the bakes before air frying them for crunch as well as flavor. The bakes are great if you're on a diabetic diet or want to "eat healthy." Try the bakes with fresh fruit and a little yogurt for a nutritious and filling breakfast. Enjoy!
Air Fryer Cottage Cheese and Banana Breakfast Bakes -- Makes 12
1 cup of low-fat cottage cheese
4 medium very ripe bananas, divided, 2 mashed and 2 cut up into slices or chunks
3 large eggs
1 teaspoon of vanilla
1 teaspoon of cinnamon
1/4 teaspoon of allspice
1/4 teaspoon of nutmeg
1/4 teaspoon of salt
1 cup of oats
2 tablespoons of raisins
1/2 cup of finely chopped or broken walnuts, pecans, etc.
Spritz 12 muffin cups with non-stick cooking spray and set them aside. To a large bowl add the cottage cheese, 2 of the mashed bananas, the eggs, and the vanilla and whisk them together well. Add the spices, salt, oats, and raisins to the mixture and stir them in well. Let the mixture sit for an hour or refrigerate it overnight, covered with plastic wrap. Stir the sliced or cut up bananas into the batter. Divide the mixture evenly among the prepared muffin cups. Sprinkle the walnuts on top of the batter. Air fry the batter at 320 degrees for 20-25 minutes or until the bakes are slightly brown and mostly firm to the touch. Let the bakes cool a few minutes before turning them out to eat or cool completely. Store leftover bakes covered in the refrigerator.
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