Fluffy 3-Ingredient Breakfast Soufflé Bake

This high-protein, flourless breakfast uses the natural structure of eggs to create a tall, cloud-like texture that is both savory and satisfying.

Preparation: Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish (approximately 8×8 inch or a similar small casserole dish) with a light coating of oil or butter.
Separate and Whip: Carefully 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 aeration is the secret to achieving the impressive height seen in the photo.
Mix the Base: In a separate bowl, whisk together the egg yolks, Greek yogurt, and half of the shredded cheese until the mixture is smooth. Stir in your salt and pepper.
The Fold: Gently fold about a third of the whipped egg whites into the yolk mixture to lighten it. Then, using a spatula, very carefully fold in the remaining egg whites. Work slowly to avoid deflating the air bubbles that create the “poof.”
Bake: Pour the mixture into your prepared dish and sprinkle the remaining half of the cheese over the top. Bake for 20–25 minutes until the top is a deep golden brown and the center has risen significantly.
Serve: Like any soufflé-style dish, it is most impressive right out of the oven. Serve immediately while it is at its tallest and most fluffy.

The Yogurt: It provides a slight tang and a creamy density that keeps the eggs moist and prevents them from becoming rubbery.
The Cheese: Reserving half of the cheese for the top creates that beautiful, browned crust that seals in the heat.