Simple 3-Ingredient Baked Breakfast
When mornings are hectic but you still want something warm, hearty, and packed with protein, this 3-Ingredient Baked Breakfast is your lifesaver. No chopping, no frying, no mess—just eggs, milk, and cheese whisked together and baked into a fluffy, golden, frittata-style dish.
It’s naturally gluten-free, super simple to customize, and reheats beautifully—perfect for meal prep or feeding a crowd with minimal effort.
Easy 3-Ingredient Baked Egg Breakfast
Serves 4–6 | Use a 9×9-inch dish or 10-inch pie dish
Ingredients:
8 large eggs
½ cup milk (dairy or unsweetened plant milk)
1½ cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)
Pro Tips:
Whisk eggs and milk well for a light, custardy texture.
Freshly shredded cheese melts best.
Grease your baking dish thoroughly to prevent sticking.
Instructions
- Prep & Preheat
Heat oven to 350°F (175°C).
Grease your baking dish generously.
- Whisk & Pour
In a large bowl, whisk eggs and milk until smooth and slightly frothy.
Stir in shredded cheese.
Pour into the prepared dish.
- Bake
Bake 25–30 minutes until edges are golden and center is just set.
Let rest 5 minutes before slicing.
- Serve
Cut into squares or wedges. Serve with:
Hot sauce or salsa
Avocado slices
Buttered toast or roasted potatoes
Optional Add-Ins (Keep It Simple!)
(Use under ½ cup total to maintain texture)
Veggies: Spinach (thawed & squeezed dry), diced bell peppers
Protein: Cooked bacon, sausage, or diced ham
Herbs: Chives, parsley
Spice: Red pepper flakes or diced jalapeños
Storage & Make-Ahead
Meal Prep: Bake, slice, and reheat all week.
Fridge: Up to 4 days in an airtight container.
Reheat:
Microwave: 60–90 seconds
Oven: 10 minutes at 325°F for best texture
Freeze: Wrap slices in parchment; freeze up to 2 months. Thaw overnight.
