3 Ingredient Baked Breakfast

This 3-Ingredient Baked Breakfast is essentially a “Dutch Baby” meets a soufflé. By whipping the egg whites separately, you transform a simple batter of milk and flour into a dramatic, airy puff that rises beautifully in the oven. It is incredibly versatile—it can lean sweet like a pancake or savory like a Yorkshire pudding depending on what you serve it with.

3-Ingredient Baked Breakfast

Ingredients:

How To Make 3-Ingredient Baked Breakfast:

Step 1: Preheat and Prep: Preheat your oven to 375°F. Lightly grease a baking dish or a 9/10-inch oven-safe skillet with butter or oil.

Step 2: Separate the Eggs: Carefully separate your egg yolks from the whites into two clean bowls.

Tip: Ensure your egg white bowl is completely free of any oil or yolk specks. Even a tiny drop of fat will prevent the whites from reaching those stiff, fluffy peaks you need for the rise.

Step 3: Whisk the Base: In the bowl with the yolks, add the milk and flour. Whisk vigorously until the batter is completely smooth and there are no flour clumps left.

Step 4: Whip the Whites: Using a hand mixer, beat the egg whites until stiff peaks form. When you lift the beaters, the “peaks” should stand straight up without flopping over.

Step 5: The Gentle Fold: Slowly add the whipped whites to the yolk mixture. Use a spatula to gently “fold” them in—cut through the middle and scoop up from the bottom. Do not stir or whisk here, or you will deflate all the air you just worked into the whites!

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

Step 7: Serve Immediately: Like a soufflé, this dish will begin to deflate shortly after leaving the oven. Serve it hot with your choice of toppings.