When mornings feel rushed but you still want a warm, filling, protein-packed meal, this 3-Ingredient Baked Breakfast comes to the rescue. There’s no chopping, no stovetop cooking, and barely any cleanup involved. Eggs, milk, and cheese are whisked together and baked into a soft, fluffy, frittata-style dish with a golden top. It’s naturally gluten-free, easy to customize, and reheats beautifully, making it perfect for meal prep, family breakfasts, or feeding a group with almost no effort.
3-Ingredient Baked Breakfast
Serves 4–6 | Use a 9×9-inch dish or 10-inch pie dish
Ingredients
| Ingredient | Quantity |
|---|---|
| Large eggs | 8 |
| Milk (dairy or unsweetened plant milk) | ½ cup |
| Shredded cheese (cheddar, mozzarella, Monterey Jack, or blend) | 1½ cups |
Instructions
Step 1: Prep and Preheat
Preheat the oven to 350°F (175°C). Generously grease your baking dish to prevent sticking.
Step 2: Whisk and Pour
In a large bowl, whisk the eggs and milk until smooth and slightly frothy. Stir in the shredded cheese. Pour the mixture into the prepared baking dish.
Step 3: Bake
Bake for 25–30 minutes, until the edges are lightly golden and the center is just set. Remove from the oven and let rest for 5 minutes before slicing.
Step 4: Serve
Cut into squares or wedges and serve warm. This dish pairs well with hot sauce or salsa, sliced avocado, buttered toast, or roasted potatoes.
Pro Tips
Whisk the eggs and milk thoroughly for a lighter, custard-like texture. Freshly shredded cheese melts more smoothly than pre-shredded. Always grease the baking dish well to ensure clean slices.
Optional Add-Ins (Keep It Simple)
Use no more than ½ cup total to keep the texture fluffy. Add-ins can include spinach (thawed and squeezed dry), diced bell peppers, cooked bacon, sausage, diced ham, chives, parsley, red pepper flakes, or diced jalapeños.
Storage and Make-Ahead
For meal prep, bake, slice, and reheat throughout the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 60–90 seconds or in a 325°F oven for about 10 minutes for best texture. To freeze, wrap slices in parchment paper and freeze for up to 2 months, then thaw overnight before reheating.
