3-Ingredient Breakfast Egg Bake

This is going to be the best 3-ingredient breakfast egg bake you have ever made! You are going to absolutely love how easy this breakfast egg bake is, plus it’s SO good when it comes out of the oven, looking like a beautiful fluffy soufflé. It’s also really light and delicate.

When I want to make breakfast, but don’t want to get out a bunch of ingredients, I make this recipe. It’s my go-to. The key to this recipe is whipping the egg whites, which adds to the airy, delicate texture of the bake. It’s basically a cross between a baked pancake and an egg custard. It is the perfect breakfast for showing off to your guests on a weekend, or just making for your family in the morning. All you have to do is mix, fold, and pop it in the oven.

Why You Will Love This

• You only need a few basic ingredients: eggs, milk, and flour.
• You don’t need baking powder, butter, or sugar.
• This bake has a very light and fluffy texture, thanks to the whipped egg whites.
• It’s delicious paired with syrup, fresh fruit, or cinnamon.
• Your bake will look so pretty, with a gorgeous puffy golden top, it will look like it came right from a bakery!

What You Need

It only takes three common ingredients to make this magical breakfast bake, and having them measured and ready ahead of time will make the process even easier.

• Eggs: Four large eggs, separated. For the perfect puff, whip the egg whites!
• Whole milk: The milk adds richness to the base of the bake and a soft, custardy center.
• All-purpose flour: Half cup of all-purpose flour. A little flour gives the bake some structure.

How To Make It

Here is how to make this beautiful, puffy breakfast egg bake.

Prepare the Oven

Preheat the oven to 375°F. Grease a baking dish or line with parchment paper so your baked egg dish is easy to serve.

Separate the Eggs

Carefully separate the four eggs. Put the egg yolks in one mixing bowl, and put the egg whites in another bowl. Do not allow any yolk to get into the egg whites, or they will not whip.

Mix the Base

Add the whole milk and flour to the bowl with the egg yolks. Mix the ingredients together until mostly smooth.

Whip the Egg Whites

Using a hand mixer or a very clean whisk, whip the egg whites until they form stiff peaks. You’ll know they’re done when the peaks hold their shape when you raise the beaters. 

Fold and Bake

Lightly fold the egg whites into the yolk mixture by sections, being cautious not to knock the air bubbles out. Add to the prepared baking dish and bake for 30-35 minutes until puffed and golden.

Tips

• Be very careful when you fold the egg whites into the yolk, since the air bubbles make it rise. 
• Have everyone ready to eat right away, because it will drop as it cools.
• You can add a bit of cinnamon or vanilla to the yolk mixture to give it more flavor.
• Make sure that the bowl and beaters are clean and free of oil before beating the egg whites. 
• Don’t open the oven door when it’s baking or it may fall too soon.

How to Store

• Store: Leftovers should be stored in an airtight container in the refrigerator for up to four days.
• Freeze: It is not recommended to freeze it, as the texture will get chewy upon defrosting.
• Reheat: Reheat leftover slices in the microwave or eat cold.

How to Serve

• Serve warm with a pour of maple syrup or fruit preserve.
• It’s great with bacon or breakfast sausage.
• Sprinkle some powdered sugar on top right before serving.
• Eat a thick piece with coffee to start the day on a lazy note.