Fluffy 3-Ingredient Breakfast Bake
Prep time: 5 minutes | Cook time: 15-20 minutes | Servings: 2-3
Ingredients
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6 Large Eggs: The base of the dish; ensure they are at room temperature for the best rise.
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1 cup Cottage Cheese (or Greek Yogurt): This provides the protein and creates the creamy, “cheesy” interior layer.
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1/2 cup Shredded Cheese: Cheddar or Monterey Jack work perfectly for a savory finish.
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Optional Seasoning: A pinch of salt and black pepper (highly recommended).
Detailed Directions
1. Prep the Oven and Pan
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Preheat your oven to 375°F (190°C).
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Lightly grease a small glass baking dish (approx. 8×8 or a small rectangular casserole dish) with butter or non-stick spray.
2. Separate and Whip (The Secret to the Fluff)
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Separate the egg whites from the yolks.
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In a clean, dry bowl, whip the egg whites until they form stiff peaks (when you lift the beaters, the peaks should stand straight up). This creates the “cloud” texture seen in the image.
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In a separate bowl, gently whisk the egg yolks with the cottage cheese (or yogurt) and your salt/pepper until smooth.
3. Fold and Combine
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Slowly and gently fold the yolk mixture into the whipped egg whites. Use a spatula and a “lifting” motion rather than stirring to keep as much air in the whites as possible.
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Fold in half of the shredded cheese.
4. Bake
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Pour the mixture into your prepared baking dish.
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Sprinkle the remaining shredded cheese over the top.
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Bake for 15–20 minutes. The dish is ready when it has puffed up significantly and the top is a deep, golden brown.
5. Serve
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Serve immediately while it is at its fluffiest. Like a souffle, it may deflate slightly as it cools, but it will remain delicious and light.
Customization Tips
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Veggie Add-in: Fold in some finely chopped spinach or chives before baking.
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Extra Protein: Add small bits of cooked bacon or ham to the bottom of the dish before pouring in the egg mixture.