Print

Breakfast Veggie Crinkle Cake Recipe

Print 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.

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.

Find it online: https://bitezly.com/breakfast-veggie-crinkle-cake-recipe/