3-Ingredient Baked Breakfast

This 3-Ingredient Baked Breakfast is a minimalist marvel, essentially a simplified, oven-baked soufflé or a fluffy Dutch baby hybrid. By whipping the egg whites separately and folding them into a simple flour and milk base, you create a breakfast dish that is incredibly airy and cloud-like. It’s the perfect “blank canvas” recipe—delicate enough for sweet toppings like maple syrup but sturdy enough to hold savory additions like herbs or cheese.

3-Ingredient Baked Breakfast

Ingredients:

Step-by-Step Instructions

Step 1: Preheat & Prepare: Preheat your oven to 375°F. Lightly grease a baking dish or line it with parchment paper to ensure the delicate bake doesn’t stick.

Step 2: Separate the Eggs: Carefully separate the yolks from the whites into two different bowls. Set the whites aside; you’ll need them for whipping later to get that signature height.

Step 3: Mix the Base Batter: In a medium bowl, whisk together the egg yolks, 2 cups of milk, and 1/2 cup of flour. Whisk vigorously until the mixture is completely smooth and free of any flour lumps.

Step 4: Whip the Whites: Using a hand mixer or a balloon whisk, beat the egg whites until stiff peaks form.

The Stiff Peak Test: When you lift the beaters, the whites should stand straight up without drooping. This trapped air is what makes the breakfast fluffy.

Step 5: The Gentle Fold: Carefully fold the whipped egg whites into the yolk mixture using a spatula. Use a “cut and fold” motion rather than stirring to keep as many air bubbles intact as possible.

Step 6: Bake Until Puffed: Pour the airy batter into your prepared dish. Bake for 30/35 minutes. The dish is ready when it is beautifully puffed and the top has turned a light golden brown.

Step 7: Serve Immediately: Like all soufflé-style dishes, this will deflate slightly as it cools. Serve it immediately while it’s at its maximum height with syrup, fresh berries, or a dusting of powdered sugar.