Breakfast Veggie Crinkle Cake Recipe

If you’re on the lookout for a stunning yet simple breakfast that celebrates fresh veggies and crisp, flaky pastry, the Breakfast Veggie Crinkle Cake Recipe is about to become your new obsession. This dish layers thinly sliced colorful vegetables between crinkled sheets of buttery phyllo dough, baked to golden perfection and finished with fragrant herbs and a touch of garlic-infused olive oil. Each bite reveals a vibrant mix of textures and flavors, making it an irresistible breakfast treat that feels both comforting and elegant. Whether you’re feeding a crowd or just spoiling yourself on a weekend morning, this recipe delivers charm and deliciousness on every plate.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe keeps ingredients straightforward yet essential, each chosen to bring out the natural crunch, creaminess, or aromatic punch that makes the Breakfast Veggie Crinkle Cake Recipe so memorable. From flaky phyllo sheets to an earthy blend of fresh vegetables and fragrant spices, these ingredients work beautifully together to build layers of unforgettable flavor and texture.

• 8 ounces (226g) store-bought phyllo pastry: The crisp, buttery foundation of the cake that becomes delightfully crinkled and flaky when baked.
• 1/4 cup extra virgin olive oil: Essential for brushing the phyllo and adding richness and moistness throughout the dish.
• Kosher salt: Seasoning that enhances the vibrancy of all the ingredients perfectly.
• 2 cups thinly sliced mixed vegetables: A colorful medley including foods like red bell pepper, Yukon gold potato, carrot, zucchini, and leek that gives this cake its bright, fresh profile.
• 1 1/4 cups whole milk: To create a luscious custard that binds everything together beautifully when baked.
• 4 egg yolks: For richness and structure in the custard layer.
• 1 teaspoon fennel seeds, roughly crushed: Adds a subtle sweet and anise-like aroma to elevate the flavor.
• 1 teaspoon sweet paprika: Provides mild warmth and vibrant color to the custard.
• 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder: For a gentle garlicky depth in every bite.
• Black pepper: Freshly cracked, to taste, for a bit of bite and complexity.
• 2 garlic cloves, grated: Mixed with parsley and olive oil and brushed on top for an irresistible aromatic finish.
• 1/3 cup finely chopped parsley: Adds brightness and fresh herbal notes for that finishing touch.

How to Make Breakfast Veggie Crinkle Cake Recipe

Step 1: Prepare the Phyllo Base and Oven

Start by heating your oven to 375°F (190°C). Generously brush a 12-inch cast-iron skillet or equivalent round baking dish with olive oil to prevent sticking and add flavor. Lay two sheets of thawed phyllo pastry flat on your workspace and crinkle them together to create that signature texture. Arrange these crinkled sheets in a circular motion in the skillet. Repeat the process until the base is completely lined with crinkly phyllo layers. This texture invites irresistible crispiness and holds your veggies perfectly!

Step 2: Layer the Vegetables

Tuck the thinly sliced mixed vegetables between the folds and crinkles of phyllo pastry, filling the skillet. The beauty here is how the veggies peek through the crispy phyllo, creating a mosaic of color and flavor. Then drizzle 1/4 cup of olive oil over the top, sprinkle kosher salt evenly, and pop it in the oven for about 35 to 40 minutes. The crust will develop a gorgeous golden hue and feel firm to the touch — a sign that it’s ready for the next step.

Step 3: Make and Pour the Custard

While the phyllo and veggies bake, reduce your oven temperature to 350°F (175°C). In a medium bowl, whisk together the egg yolks, whole milk, fennel seeds, sweet paprika, granulated garlic, black pepper, and a generous pinch of salt. This custard mixture is where the magic happens — it seeps into every nook and cranny, binding and enriching the cake layers with silky texture and warming spices.

Step 4: Bake the Custard Layer

Once the initial bake completes, remove the skillet carefully from the oven and pour the custard mixture evenly over the crinkled phyllo and veggies. Return it to the oven and bake for an additional 25 to 30 minutes. The custard will set to a delicate but firm finish, melding beautifully with the crisp layers of phyllo and tender veggies underneath.

Step 5: Add the Flavored Olive Oil Finish

While the veggie crinkle cake bakes, whisk together grated garlic, chopped parsley, and two tablespoons of olive oil in a small bowl. Brush this fragrant mixture over the hot cake as soon as it comes out of the oven. This last burst of flavor creates a mouthwatering finish that’s truly unforgettable.

How to Serve Breakfast Veggie Crinkle Cake Recipe

Garnishes

Fresh parsley, a sprinkle of crushed red pepper flakes for heat, or even a light dusting of grated Parmesan cheese work exceptionally well to dress up your Breakfast Veggie Crinkle Cake Recipe. These garnishes add a touch of color, brightness, or umami that makes the dish feel extra special.

Side Dishes

Pair the veggie cake with crisp mixed greens drizzled with a tangy vinaigrette or a dollop of creamy yogurt for balance and freshness. For a heartier breakfast, crispy bacon or savory sausages are ideal companions that complement the subtle sweetness and herbaceous flavors.

Creative Ways to Present

Serving the cake in individual slices on rustic wooden boards or colorful plates invites an inviting, brunch-party vibe. You can also turn it into handheld bites by cutting into squares, perfect for casual gatherings or picnics, making the Breakfast Veggie Crinkle Cake Recipe versatile and fun.

Make Ahead and Storage

Storing Leftovers

Leftover slices of the Breakfast Veggie Crinkle Cake Recipe keep beautifully when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to three days. This makes it comforting to enjoy again as a quick breakfast or lunch later in the week.

Freezing

You can freeze the whole cake or individual slices by wrapping them well in foil and placing them in a freezer-safe container or zip-top bag. It will keep well for up to one month, maintaining its texture and flavor for an easy future breakfast.

Reheating

For the best results, reheat slices in a 350°F (175°C) oven for 10 to 15 minutes until warmed through and the phyllo crisps back up beautifully. Avoid microwaving if possible to keep that delightful crinkle texture intact.

FAQs

Can I use homemade phyllo pastry for the Breakfast Veggie Crinkle Cake Recipe?

Absolutely! While store-bought phyllo is convenient and easy, homemade phyllo will add a personal touch and potentially even more flakiness. Just ensure it’s rolled thin enough to create those perfect crinkles.

What vegetables work best for this recipe?

The recipe is very flexible! Root vegetables like potato and carrot give heartiness, while softer veggies like zucchini and leek add fresh flavor. You can also experiment with spinach, cherry tomatoes, or even broccoli for variety.

Is this recipe suitable for vegetarians?

Yes, the Breakfast Veggie Crinkle Cake Recipe is entirely vegetarian, showcasing wholesome vegetables and flavorful seasonings without any meat or seafood.

Can this recipe be made gluten-free?

This dish relies on phyllo dough, which contains gluten. However, you could try using gluten-free phyllo alternatives or substitute with layers of thin gluten-free flatbreads or tortillas, though the texture will differ slightly.

How do I prevent the phyllo from drying out while assembling?

Phyllo dries out quickly when exposed to air, so work efficiently and keep unused sheets covered with a slightly damp kitchen towel to maintain their pliability while you crinkle and layer them.

Final Thoughts

There’s something truly special about the Breakfast Veggie Crinkle Cake Recipe that invites you to slow down and savor breakfast like never before. With its stunning layers, vibrant veggies, and irresistibly crisp phyllo, it’s perfect for those mornings when you want to treat yourself and your loved ones to something memorable. I can’t wait for you to try it and make it your own breakfast favorite!

Breakfast Veggie Crinkle Cake Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

This Breakfast Veggie Crinkle Cake is a delightful and savory baked dish featuring flaky phyllo pastry layered with a colorful mix of thinly sliced vegetables. Baked to golden perfection and topped with a fragrant garlic-parsley olive oil glaze, it makes for a perfect hearty breakfast or brunch option.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Phyllo Base

• 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, to taste

Vegetables

• 1/2 small red bell pepper, thinly sliced
• 1/2 small Yukon gold potato, thinly sliced
• 1/2 small carrot, thinly sliced
• 1/2 small zucchini, thinly sliced
• 1/2 small leek, thinly sliced
• Other vegetable options: onion, shallots, cherry tomatoes, spinach, cauliflower, broccoli, etc.

Egg-Milk Mixture

• 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, to taste
• Kosher salt, a hefty pinch

Topping

• 2 garlic cloves, grated
• 1/3 cup finely chopped parsley
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the base of the cake.
2. Prepare the Skillet and Phyllo: Brush a 12-inch cast-iron skillet or round baking dish with olive oil on the bottom to prevent sticking. Lay out phyllo sheets flat on your workspace and, working with two sheets at a time, crinkle them together and arrange in a circular pattern in the skillet, repeating until the base is fully covered with crinkled phyllo layers.
3. Stuff the Vegetables: Insert the assorted sliced vegetables between the layers of crinkled phyllo pastry to create the filling for the cake.
4. Drizzle and Season: Pour 1/4 cup olive oil evenly over the assembled phyllo and vegetables, then sprinkle a pinch of kosher salt over the top.
5. Bake the Base: Place the skillet in the oven and bake for 35 to 40 minutes, until the phyllo is golden and crispy to the touch.
6. Reduce Oven Temperature: Remove the skillet from the oven and lower the oven temperature to 350°F (175°C) to prepare for the second baking phase.
7. Prepare Egg-Milk Mixture: In a medium bowl, whisk together the egg yolks, whole milk, crushed fennel seeds, sweet paprika, granulated garlic or garlic powder, black pepper, and a hefty pinch of salt until well combined.
8. Pour Mixture Over Cake: Evenly pour the egg and milk mixture over the baked phyllo and vegetable base in the skillet.
9. Bake the Cake: Return the skillet to the oven and bake for an additional 25 to 30 minutes until the custard is set and slightly golden on top.
10. Prepare Garlic-Parsley Oil: While the cake bakes, combine the grated garlic, chopped parsley, and 2 tablespoons olive oil in a small bowl.
11. Finish with Topping: Once the cake is out of the oven, use a pastry brush to spread the garlic-parsley olive oil mixture evenly all over the top for added flavor and aroma.
12. Serve: Slice the veggie crinkle cake into wedges and serve warm for a satisfying breakfast or brunch experience.

Notes

• Feel free to customize the vegetable mix based on seasonal availability and personal preference.
• If you don’t have a cast-iron skillet, use a round baking dish of similar size, greased well with olive oil.
• For a vegetarian version, this recipe is naturally suitable as it contains no meat.
• Ensure phyllo dough is thawed properly overnight in the fridge to prevent tearing during shaping.
• The garlic-parsley topping is best applied immediately after baking for maximum freshness.
• Leftovers can be reheated gently in the oven to maintain crispiness.