Breakfast Veggie Crinkle Cake

Why You’ll Love This Recipe

This recipe is a great choice for anyone who enjoys flavorful, wholesome meals that look as impressive as they taste. The crispy phyllo layers provide a golden, crunchy bite, while the tender vegetables and creamy egg mixture make it satisfying and nourishing. It’s also versatile—you can use whatever vegetables you have on hand—and perfect for serving a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces phyllo pastry, thawed overnight in the fridge
• 1/4 cup extra virgin olive oil, plus more for greasing and topping
• Kosher salt
• 2 cups thinly sliced mixed vegetables (red bell pepper, Yukon
• gold potato, carrot, zucchini, leek, etc.)
• Optional vegetables: onion, shallots, cherry tomatoes,
• spinach, cauliflower, broccoli
• 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

1. Preheat the oven to 375°F (190°C).

2. Grease a 12-inch cast-iron skillet or round baking dish with olive oil.

3. Lay the phyllo sheets flat. Working with 2 sheets at a time, crinkle them and arrange in a circular motion in the skillet. Repeat until the bottom is covered.

4. Tuck the sliced vegetables in between the phyllo layers.

5. Drizzle 1/4 cup olive oil on top and sprinkle with salt. Bake for 35 to 40 minutes until golden and crisp.

6. Reduce oven temperature to 350°F (175°C).

7. In a bowl, whisk egg yolks, milk, fennel, paprika, garlic powder, black pepper, and a pinch of salt.

8. Pour over the baked phyllo and veggies. Bake 25 to 30 minutes.

9. Mix grated garlic, parsley, and 2 tablespoons olive oil. Brush over the hot crinkle cake after baking.

10. Slice into wedges and serve warm.

Servings and timing

Servings: 6 to 8
Prep time: 20 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 40 minutes

Variations

• Add cheese: Sprinkle feta, parmesan, or goat cheese between the layers for extra richness.

• Spice it up: Add chili flakes or cayenne pepper for a little heat.

• Seasonal veggies: Use asparagus in spring, pumpkin in fall, or mushrooms for a hearty twist.

• Vegan version: Replace egg and milk with a plant-based custard made from chickpea flour and dairy-free milk.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again. Avoid microwaving as it can make the phyllo soggy.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the phyllo and vegetables a few hours in advance, then bake when ready.

Can I freeze veggie crinkle cake?

Yes, bake fully, cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven.

What other pans can I use besides cast-iron?

Any oven-safe round or square baking dish works well.

Can I use egg whites instead of yolks?

Yes, but the texture will be lighter and less creamy.

How do I keep phyllo pastry from drying out while working?

Cover the unused sheets with a damp kitchen towel.

Can I use frozen vegetables?

Yes, but thaw and pat dry before using to avoid excess moisture.

Is this recipe gluten-free?

No, but you can try gluten-free phyllo pastry if available.

What herbs work well in place of parsley?

Dill, cilantro, or basil are great alternatives.

Can I make this dish dairy-free?

Yes, substitute whole milk with almond, oat, or soy milk.

What can I serve with veggie crinkle cake?

Pair with a fresh green salad, fruit salad, or yogurt for a complete meal.

Conclusion

Breakfast Veggie Crinkle Cake is a vibrant and versatile dish that brings together crispy layers of phyllo, fresh vegetables, and savory custard in one show-stopping skillet. Whether served for a special brunch or as a wholesome family breakfast, it’s a delicious way to enjoy seasonal veggies and impress your guests.

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