When mornings are hectic but you still want something warm, filling, and packed with protein, this 3-Ingredient Baked Breakfast is a total lifesaver. No chopping, no frying, and no sink full of pans—just whisk, pour, and bake. With eggs, milk, and cheese, you’ll get a fluffy, golden, frittata-style dish that tastes like you worked way harder than you actually did, even on your busiest days.
This recipe is naturally gluten-free, beginner-friendly, and reheats beautifully, which makes it perfect for meal prep or feeding a family with minimal effort. It’s also a great “use what you have” recipe—any shredded cheese works, and you can keep it basic or add a few extras without changing the simple method. The texture stays soft and tender, and each slice holds together well for grab-and-go breakfasts.
Ingredients (Serves 4–6): 8 large eggs, ½ cup milk (dairy or unsweetened plant milk), and 1½ cups shredded cheese (cheddar, mozzarella, Monterey Jack, or a blend). For best results, whisk eggs and milk until slightly frothy for a lighter bake, use freshly shredded cheese for smoother melting, and grease the baking dish well so nothing sticks.
Instructions: Preheat oven to 350°F (175°C). Grease a 9×9 dish or 10-inch pie dish. Whisk eggs and milk in a large bowl, stir in cheese, then pour into the dish. Bake 25–30 minutes until the edges are golden and the center is just set. Let rest 5 minutes before slicing into squares or wedges. Serve with salsa, hot sauce, avocado, toast, or roasted potatoes. Store leftovers in the fridge up to 4 days. Reheat in the microwave 60–90 seconds or warm in the oven at 325°F. You can also freeze slices up to 2 months for quick breakfasts anytime.
