3-Ingredient Baked Breakfast

This 3-Ingredient Baked Breakfast—often compared to a Dutch Baby or a fluffy soufflé pancake—is the ultimate minimalist brunch. By separating the eggs and whipping the whites into stiff peaks, you transform a simple batter into a light, “cloud-like” dish that puffs up dramatically in the oven. It is the perfect blank canvas for both sweet and savory toppings.

3-Ingredient Baked Breakfast

Ingredients:

How To Make 3-Ingredient Baked Breakfast:

Step 1: Prep the Oven: Preheat your oven to 375°F. Lightly grease a 9-inch round pie dish or an 8×8-inch square baking dish with butter. You can also line it with parchment paper for easier removal.

Step 2: Separate the Eggs: Carefully separate the 4 egg yolks from the whites into two separate clean bowls. Ensure no yolk gets into the whites, or they won’t whip properly.

Step 3: Whisk the Base: In the bowl with the yolks, add the 2 cups of milk and 1/2 cup of flour. Whisk vigorously until the batter is completely smooth and no flour lumps remain.

Step 4: Whip the Whites: Using a hand mixer or a stand mixer, beat the egg whites on medium-high speed until stiff peaks form (this means when you lift the beaters, the peaks stand straight up without flopping over).

Step 5: Fold with Care: Gently add about a third of the egg whites to the yolk mixture to lighten it up. Then, fold in the remaining whites using a spatula. Use a “cut and fold” motion to avoid deflating the air you just whipped in.

Step 6: Bake: Pour the airy batter into your prepared dish. Bake for 30/35 minutes. The breakfast is ready when it is high, puffed, and a beautiful golden brown on top.

Step 7: Serve: Remove from the oven and serve immediately, as it will naturally deflate slightly as it cools. Slice it into wedges and top as desired.