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Breakfast Veggie Crinkle Cake

Breakfast Veggie Crinkle Cake

A delicious Breakfast Veggie Crinkle Cake made with phyllo pastry and mixed vegetables, perfect for a hearty morning meal.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • Cast Iron Skillet
  • mixing bowl
  • Pastry Brush

Ingredients
  

Pastry and Vegetables

  • 8 ounces phyllo pastry thawed in the fridge overnight
  • ¼ cup extra virgin olive oil plus more for greasing and topping
  • Kosher salt
  • 2 cups mixed vegetables thinly sliced (e.g., red bell pepper, Yukon gold potato, carrot, zucchini, leek, etc.)
  • 1 ¼ cups whole milk
  • 4 large egg yolks
  • 1 teaspoon fennel seeds roughly crushed
  • 1 teaspoon sweet paprika
  • 1 teaspoon granulated garlic or ½ teaspoon garlic powder
  • Black pepper
  • 2 cloves garlic grated
  • ⅓ cup parsley finely chopped

Instructions
 

Cooking Steps

  • Heat the oven to 375°F (190°C).
  • Brush a 12-inch cast-iron skillet or round baking dish with oil on the bottom.
  • Open the phyllo package and lay the phyllo sheets flat. Crinkle 2 sheets together and arrange them in a circular motion in the skillet. Repeat until covered.
  • Stuff the sliced veggies in between the phyllo sheets.
  • Drizzle ¼ cup of olive oil on top and season with a pinch of salt. Bake for 35 to 40 minutes until golden and hard to the touch.
  • Remove from oven and reduce heat to 350°F (175°C).
  • Combine yolks, milk, fennel, paprika, garlic, black pepper, and salt in a bowl.
  • Pour the mixture over the baked phyllo and veggies.
  • Return to the oven and bake for 25 to 30 minutes.
  • Combine garlic, parsley, and 2 tablespoons olive oil in a small bowl.
  • Brush garlic and parsley mixture over the top as soon as it comes out of the oven.
  • Slice the veggie crinkle cake into wedges and serve warm.

Notes

Feel free to customize the mixed vegetables based on availability and preference.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg
Keyword baking, breakfast ideas, Breakfast Veggie Crinkle Cake, Easy Recipes, phyllo pastry, vegetable recipes
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