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Breakfast Veggie Crinkle Cake

Delicious Breakfast Veggie Crinkle Cake for Cozy Mornings

Try this Breakfast Veggie Crinkle Cake, a savory celebration to start your day right.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast & Brunch
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • oven-safe skillet
  • Mixing bowl
  • brush

Ingredients
  

For the Phyllo Layers

  • 8 ounces phyllo pastry essential for that crispy, flaky texture
  • ¼ cup olive oil for brushing between layers

For the Vegetable Filling

  • 2 cups mixed vegetables thinly sliced
  • 1 teaspoon kosher salt enhances natural flavors

For the Egg Mixture

  • 1 ¼ cups whole milk adds creaminess
  • 4 large egg yolks for binding
  • 1 teaspoon fennel seeds adds aromatic flavor
  • 1 teaspoon paprika for a hint of smokiness
  • 1 teaspoon granulated garlic provides savory depth
  • 1 teaspoon black pepper adds a subtle kick
  • ⅓ cup chopped parsley fresh touch

Instructions
 

Preparation Steps

  • Preheat your oven to 375°F (190°C) and grease a large oven-safe skillet with olive oil.
  • Layer half of the phyllo sheets in the skillet, brushing each with olive oil.
  • Sauté the mixed vegetables in olive oil with kosher salt for 5-7 minutes.
  • Whisk together the whole milk, egg yolks, fennel seeds, paprika, granulated garlic, black pepper, and chopped parsley.
  • Fold the sautéed vegetables into the egg mixture until evenly coated.
  • Pour the vegetable and egg mixture over the phyllo layers and fold edges over to encase the filling.
  • Layer the remaining phyllo on top, brushing each sheet with olive oil.
  • Bake for 50-60 minutes until the top is golden brown and crispy.
  • Allow the cake to cool for a few minutes, then slice and serve warm or at room temperature.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze individual slices. Reheat in the oven to restore crispiness.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 350mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
Keyword Breakfast Veggie Crinkle Cake, Brunch Recipe, healthy breakfast, phyllo pastry, savory cake, vegetable filling
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