3-Ingredient Breakfast Soufflé Bake

By Muhammad Faizan

3-Ingredient Breakfast Soufflé Bake

A light, fluffy, golden-topped breakfast that rises beautifully in the oven and tastes like a cross between a soufflé, pancake, and omelet.
Perfect for busy mornings — mix, bake, enjoy!

Ingredients (3 Only!)

✔️ 6 large eggs
✔️ 1 cup milk (any: whole, skim, almond, oat)
✔️ ½ cup flour (all-purpose; can use gluten-free blend)

Optional but delicious: pinch of salt, 1 tsp vanilla, 1 tbsp sugar, butter for greasing.

Instructions

  1. Preheat oven to 190°C / 375°F.

  2. Grease a glass or ceramic baking dish.

  3. Blend or whisk eggs + milk + flour until smooth (no lumps).

  4. Pour mixture into the dish.

  5. Bake 35–45 minutes until puffed and deeply golden on top.

  6. Serve immediately — it deflates slightly as it cools (totally normal!).

Description

This soufflé-style bake rises dramatically in the oven, creating a pillowy, airy top and a soft, custard-like base.
It can be eaten sweet (with fruit, honey, jam) or savory (with cheese, herbs, or ham).

Notes

  • The rise comes from the eggs — no baking powder needed.

  • Use a glass dish for best puff and browning.

  • Batter should be smooth; blending gives extra fluffiness.

  • Add sugar for sweet version; salt for savory version.

Tips for Best Results

✨ Warm milk gives a bigger rise
✨ Don’t open the oven door while baking
✨ For extra flavor: whisk 1 tbsp melted butter into the batter
✨ Serve right away for maximum fluff

Servings

Makes 4 generous servings or 6 lighter servings.

Approximate Nutritional Info (per serving, 1/4 of dish)

(Using whole milk, no extra sugar)

  • Calories: ~185

  • Protein: ~12g

  • Fat: ~10g

  • Carbs: ~10g

  • Fiber: 0g

Benefits

  • ✔️ High-protein breakfast

  • ✔️ Only 3 basic pantry ingredients

  • ✔️ Low-cost and quick

  • ✔️ Kid-friendly

  • ✔️ Can be adapted sweet or savory

  • ✔️ Naturally simple, no fancy techniques needed

Q & A

Q: Can I make it dairy-free?
A: Yes! Use almond, oat, or soy milk — it still puffs.

Q: Can I add cheese?
A: Absolutely. Sprinkle shredded cheese on top before baking.

Q: Why did mine not rise as much?
A: Over-mixing, a cold oven, or opening the door early can prevent a big rise.

Q: Can this be stored?
A: Yes. Refrigerate up to 3 days, reheat in oven or air fryer.

Q: Gluten-free?
A: Swap flour for a GF blend or even ½ cup cornstarch.

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