This magical 3-ingredient breakfast is a cross between a soufflé, Dutch baby pancake, and baked custard—made with just eggs, milk, and flour. It puffs dramatically in the oven, then settles into a tender, custardy center with a golden, slightly crisp edge.
🥚 What It Is: A 3-Ingredient Baked Breakfast
This dish is known for its simplicity and elegance. It uses pantry staples to create a light, airy, and custard-like breakfast that feels indulgent but requires minimal effort. It’s naturally sweet from the milk and eggs, and its texture is somewhere between a pancake and a flan.
🍳 Ingredients (Serves 4)
- 4 large eggs, separated
- 2 cups whole milk
- ½ cup all-purpose flour
Optional additions for flavor or garnish:
- Pinch of salt
- Dash of vanilla extract or cinnamon
- Powdered sugar, fresh fruit, honey, or jam for serving
🔪 Instructions
- Preheat oven to 375°F (190°C). Lightly grease a medium glass or ceramic baking dish.
- Separate the eggs: Place yolks in one bowl and whites in another.
- Whisk yolks with milk and flour until smooth. Add a pinch of salt or vanilla if desired.
- Beat egg whites until soft peaks form (this adds lift and fluffiness).
- Fold whites gently into the yolk mixture using a spatula. Don’t overmix—keep it airy.
- Pour into baking dish and bake for 30–35 minutes, until puffed and golden on top.
- Serve immediately: It will deflate slightly as it cools, but the custardy texture remains.
🍽️ Serving Ideas
- Dust with powdered sugar
- Top with berries, sliced bananas, or stewed apples
- Drizzle with honey, maple syrup, or fruit compote
- Serve with yogurt or whipped cream for extra richness
📝 Notes & Tips
- Egg separation is key: Beating the whites separately gives the dish its signature rise.
- Use whole milk for best texture; low-fat versions may result in a thinner custard.
- Bake in a glass or ceramic dish for even heat and a soft set.
- Don’t open the oven early—the puff depends on steady heat.
- Best served fresh: It’s still delicious reheated, but loses its dramatic rise.