3-Ingredient Breakfast Soufflé Bake

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3-Ingredient Breakfast Soufflé Bake

This dish uses the natural structure of eggs to create a tall, cloud-like texture that is savory and satisfying.

Ingredients

  • 6 Large Eggs

  • 1 cup Greek Yogurt (Plain, full-fat or non-fat both work well)

  • 1 cup Shredded Cheese (Cheddar, Mozzarella, or Gruyère)

  • A pinch of salt and pepper for seasoning.

Instructions

  1. Preparation: Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish (approx. 8×8 inch or a similar small casserole dish) with butter or a light coating of oil.

  2. Separate and Whip: Separate the egg whites from the yolks. Place the whites in a large, very clean glass or metal bowl. Use a hand mixer to beat the whites until they form stiff peaks (this is the secret to the height seen in the photo).

  3. Mix the Base: In a separate bowl, whisk together the egg yolks, Greek yogurt, and half of the shredded cheese until smooth. Add your salt and pepper here.

  4. The Fold: Gently add about a third of the whipped egg whites into the yolk mixture and stir to lighten it up. Then, very carefully fold the rest of the egg whites into the mixture using a spatula. Do not stir fast, or you will lose the air that makes it “poof.”

  5. Bake: Pour the mixture into your prepared dish and sprinkle the remaining cheese over the top. Bake for 20–25 minutes until the top is a deep golden brown and the center has risen significantly.

  6. Serve Immediately: Like any soufflé-style dish, it will be at its tallest right out of the oven! Serve it immediately while it’s hot and fluffy.

Why it Works

  • The Yogurt: It provides a slight tang and a creamy density that keeps the eggs from becoming rubbery.

  • The Cheese: Placing half of the cheese on top creates that beautiful, browned “crust” you see in the image.

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