This 3 Ingredient Baked Breakfast combines whipped egg whites with a simple milk-and-flour batter to create a light, fluffy, soufflé-style pancake bake. As it cooks, the batter rises in the oven and develops a golden-brown top, making a soft and airy base for syrup, fresh berries, or powdered sugar.

3 Ingredient Baked Breakfast

🛒 Ingredients

Ingredient	Quantity
Large eggs, separated	4
Whole milk	2 cups
All-purpose flour	½ cup

👩‍🍳 Step-by-Step Directions

1. Preheat and Prepare

Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.

2. Separate the Eggs

Separate the eggs, placing the yolks in one bowl and the whites in a separate bowl.

3. Make the Yolk Batter

Add the milk and flour to the bowl with the egg yolks. Whisk until the mixture is smooth and mostly free of lumps.

4. Whip the Egg Whites

Using a hand mixer or whisk, beat the egg whites until stiff peaks form.

5. Fold the Whites into the Batter

Gently fold the whipped egg whites into the yolk mixture with a spatula. Fold slowly and carefully to maintain as much air in the mixture as possible.

6. Bake

Pour the batter evenly into the prepared baking dish. Bake for 30–35 minutes, or until the bake has puffed up, is set, and has a golden-brown top.

7. Serve

Remove from the oven and serve warm with your choice of syrup, fresh berries, or powdered sugar.