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why make this recipe

Breakfast Veggie Crinkle Cake is a delicious and wholesome way to start your day. It combines layers of flaky phyllo pastry and vibrant, fresh vegetables, making it both tasty and nutritious. This dish is perfect for breakfast or brunch, and it’s easy to customize with your favorite veggies. Plus, it stands out with its crinkly texture and savory flavors, making it a crowd-pleaser.

how to make Breakfast Veggie Crinkle Cake

Ingredients

8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
1/4 cup extra virgin olive oil, plus more for greasing and topping
Kosher salt
2 cups thinly sliced mixed vegetables
1 1/4 cups whole milk
4 egg yolks
1 teaspoon fennel seeds, roughly crushed
1 teaspoon sweet paprika
1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
Black pepper
2 garlic cloves, grated
1/3 cup finely chopped parsley

Directions

Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
Prepare the phyllo pastry according to the package instructions and lay a sheet in the baking dish, brushing it lightly with olive oil and sprinkling a pinch of kosher salt. Repeat this process with several sheets, layering them to create a crinkly base.
In a bowl, mix the sliced vegetables, grated garlic, chopped parsley, and a pinch of salt and pepper.
In another bowl, whisk together the whole milk, egg yolks, fennel seeds, sweet paprika, and granulated garlic. Pour this mixture over the vegetable layer in the phyllo crust.
Fold the edges of the phyllo over the filling, crinkling them slightly for texture. Brush the top with more olive oil.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
Let it cool for a few minutes before slicing and serving.

how to serve Breakfast Veggie Crinkle Cake

Serve the Breakfast Veggie Crinkle Cake warm from the oven, cut into generous squares. It pairs well with a fresh salad or a side of yogurt for a delightful brunch. You can also garnish with extra parsley or a drizzle of olive oil for added flavor.

how to store Breakfast Veggie Crinkle Cake

To store leftovers, let the crinkle cake cool completely. Wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. You can also freeze it; just make sure to cover it well in an airtight container. To reheat, place it in the oven at 350°F (175°C) until warmed through.

tips to make Breakfast Veggie Crinkle Cake

Use a variety of colorful vegetables for a more appealing look and taste.
Feel free to add cheese, like feta or mozzarella, for extra creaminess.
Make sure to keep the phyllo pastry covered with a damp cloth while working to prevent it from drying out.

variation

You can easily switch up the vegetables according to the season or what you have on hand. Try using spinach, mushrooms, or bell peppers for a different flavor. You can also add herbs like thyme or basil for extra depth.

FAQs

1. Can I make this in advance?

Yes, you can prepare the filling and layer the phyllo a day ahead, cover it, and store it in the refrigerator. Just bake it fresh in the morning!

2. Can I use puff pastry instead of phyllo?

Yes, puff pastry is a great alternative if you want a different texture. Adjust the baking time as needed.

3. How do I know when it’s done baking?

It’s ready when the phyllo is golden brown and crispy. You can also use a toothpick to check the filling; it should be set and not jiggly.