Simple 3-Ingredient Baked Breakfast

When mornings are rushed but you still want something warm, filling, and rich in protein, this 3-Ingredient Baked Breakfast comes to the rescue. There’s no chopping, sautéing, or cleanup hassle—just eggs, milk, and cheese whisked together and baked into a light, golden, frittata-style dish.

It’s naturally gluten-free, easy to customize, and reheats exceptionally well, making it ideal for meal prep or feeding a group with almost no effort.

3-Ingredient Baked Breakfast

Serves 4–6 | Use a 9×9-inch baking dish or a 10-inch pie dish

Ingredients

• 8 large eggs
• ½ cup milk (dairy or unsweetened plant-based milk)
• 1½ cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend)

Pro Tips

• Whisk the eggs and milk thoroughly for a light, custard-like texture.
• Freshly shredded cheese melts more smoothly than pre-shredded.
• Generously grease the baking dish to prevent sticking.

Instructions

1. Prepare the Oven
Preheat the oven to 350°F (175°C). Grease the baking dish well.

2. Mix and Pour
In a large bowl, whisk the eggs and milk until smooth and slightly foamy. Stir in the shredded cheese, then pour the mixture into the prepared dish.

3. Bake
Bake for 25–30 minutes, until the edges are lightly golden and the center is just set. Let the dish rest for 5 minutes before slicing.

4. Serve
Cut into squares or wedges and serve with:

• Hot sauce or salsa
• Sliced avocado
• Buttered toast or roasted potatoes

Optional Add-Ins (Keep It Simple!)

Limit add-ins to under ½ cup total to maintain the proper texture.

• Vegetables: Spinach (thawed and squeezed dry), diced bell peppers
• Protein: Cooked bacon, sausage, or diced ham
• Herbs: Chives, parsley
• Heat: Red pepper flakes or diced jalapeños

Storage & Make-Ahead Tips

• Meal Prep: Bake, slice, and enjoy throughout the week.
• Refrigerator: Store in an airtight container for up to 4 days.
• Reheating:
  • Microwave: 60–90 seconds
  • Oven: 10 minutes at 325°F for best texture
• Freezer: Wrap slices in parchment paper and freeze for up to 2 months. Thaw overnight before reheating.