3-Ingredient Fluffy Breakfast Bake

3-Ingredient Fluffy Breakfast Bake

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Servings: 4

Ingredients

• 4 large eggs
• 1 cup (240 g) plain Greek yogurt
• 4 tablespoons cornstarch

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a small baking dish, approximately 8 x 8 inches, or line it with parchment paper.
2. Separate the eggs, placing the egg whites in a completely clean, dry mixing bowl and the yolks in another bowl.
3. Add the Greek yogurt to the egg yolks. Whisk until the mixture becomes completely smooth and creamy.
4. Add the cornstarch gradually to the yogurt and egg-yolk mixture. Whisk thoroughly so there are no visible lumps. The batter should look thick but smooth.
5. Using an electric hand mixer, beat the egg whites for about 3–5 minutes until they form stiff peaks. The whites should become bright, fluffy, and hold their shape when the beaters are lifted.
6. Add about one-third of the whipped egg whites to the yogurt mixture. Gently fold them in using a spatula. This first addition helps lighten the batter.
7. Add the remaining egg whites in two batches, folding very gently after each addition. Avoid vigorous stirring because you want to keep as much air in the mixture as possible. This trapped air is what gives the breakfast bake its tall, soufflé-like texture.
8. Pour the mixture into your prepared baking dish and spread the top gently. Do not press or flatten the batter.
9. Place the dish on the middle oven rack and bake for approximately 25–30 minutes. The bake should rise significantly and become deeply golden brown on top.
10. Avoid opening the oven door during the first 20 minutes because a sudden temperature change can cause it to collapse.
11. Once the top is golden and the center looks set, switch off the oven. Leave the dish inside with the oven door slightly open for about 5 minutes. This helps prevent a dramatic drop in height.
12. Remove from the oven and let it rest for another 5–10 minutes before slicing. Some slight deflation is completely normal with this type of fluffy egg bake.

What It Tastes Like

This simple breakfast has a light, soft, airy texture similar to a savory soufflé or crustless yogurt cheesecake. Greek yogurt gives it creaminess and a slight tang, while the eggs make it filling and protein-rich.

Because the basic recipe contains no added sugar, you can serve it either sweet or savory.

Serving Ideas

For a sweeter breakfast, serve it with fresh berries, sliced banana, honey, maple syrup, or a little fruit jam.

For a savory version, serve it alongside sliced tomatoes, avocado, herbs, or a fresh salad.

Important Tips

Make sure the egg-white bowl is completely clean and dry. Even a small amount of grease or egg yolk can prevent the whites from whipping properly.

Use thick Greek yogurt rather than very runny regular yogurt. A thick yogurt gives the bake better structure.

Fold the egg whites slowly with a spatula rather than whisking them into the batter.

Bake immediately after combining the whipped whites with the yogurt mixture. If the batter sits too long, it can lose air.

A golden-brown top is desirable, but if it begins browning too quickly, loosely cover the dish with foil during the final few minutes.

Storage

This breakfast bake is best enjoyed warm and fresh from the oven.

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in the microwave for 20–30 seconds or warm in a low oven.

Approximate Nutrition Per Serving

Based on 4 servings:

Calories: 130–160
Protein: 11–13 g
Carbohydrates: 9–11 g
Fat: 5–6 g

Nutrition will vary depending on the type and fat percentage of Greek yogurt used.