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Breakfast Veggie Crinkle Cake Recipe

Breakfast Veggie Crinkle Cake Recipe
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★★★★★

4.7 from 12 reviews

A delightful and savory Breakfast Veggie Crinkle Cake made with layers of crisp phyllo pastry and a colorful medley of fresh vegetables, baked to golden perfection and topped with a flavorful garlic parsley oil. This recipe offers a light yet satisfying start to your day with a perfect balance of textures and aromatic spices.

Ingredients

Scale

Phyllo & Oil

  • 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
  • Optional additional veggies: onion, shallots, cherry tomatoes, spinach, cauliflower, broccoli (thinly sliced)

Custard & Seasonings

  • 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
  • Freshly ground black pepper, to taste
  • 2 garlic cloves, grated
  • 1/3 cup finely chopped parsley

Instructions

  1. Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking the phyllo and veggie base.
  2. Prepare Skillet and Phyllo: Brush a 12-inch cast-iron skillet or round baking dish with olive oil. Lay out phyllo sheets flat on your work surface. Working with two sheets at a time, crinkle them together and arrange them in a circular pattern in the greased skillet, fully covering the base.
  3. Stuff Vegetables: Insert the thinly sliced mixed vegetables between the layers of crinkled phyllo sheets for a flavorful, textured filling.
  4. Brush and Bake Base: Drizzle 1/4 cup olive oil over the phyllo and vegetables and season with a pinch of kosher salt. Bake for 35 to 40 minutes until the top is golden brown and crisp to the touch.
  5. Prepare Custard Mixture: While the base is baking, reduce oven temperature to 350°F (175°C). In a medium bowl, whisk together egg yolks, whole milk, crushed fennel seeds, sweet paprika, granulated garlic or garlic powder, black pepper, and a generous pinch of salt until smooth.
  6. Pour Custard and Bake: Remove the baked phyllo and veggies from the oven, pour the custard mixture evenly over the top, and return to the oven. Bake for an additional 25 to 30 minutes until set.
  7. Make Garlic Parsley Oil: In a small bowl, combine grated garlic, chopped parsley, and 2 tablespoons of olive oil. Mix well.
  8. Finish and Serve: Immediately after removing the cake from the oven, brush the garlic parsley oil evenly over the top. Slice into wedges and serve warm for a delicious breakfast treat.

Notes

  • Ensure phyllo pastry remains covered with a damp cloth while working to prevent drying out.
  • You can substitute or add other vegetables like spinach, cherry tomatoes, or broccoli for varied flavors.
  • Use a cast-iron skillet for best results, but any round baking dish will work.
  • Leftovers can be refrigerated and reheated gently in the oven to retain crispiness.
  • This dish pairs well with a light side salad or fresh fruit for a balanced breakfast.

Nutrition

Keywords: Breakfast veggie cake, phyllo pastry recipe, savory breakfast bake, Mediterranean breakfast, vegetable custard bake

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