“`html

The Breakfast Veggie Crinkle Cake is an absolute showstopper that transforms simple morning vegetables and flaky phyllo into a celebration of textures and vibrant flavors. Imagine biting into crisp, golden layers of crinkled pastry intertwined with tender, colorful veggies, all infused with aromatic spices and a luscious egg and milk custard. This dish feels like an elegant brunch treat but comes together with such ease that it quickly becomes a beloved staple for starting your day on a delicious, hearty note. Whether you’re craving something nourishing for breakfast or a light yet satisfying meal at any time, the Breakfast Veggie Crinkle Cake never disappoints.

Breakfast Veggie Crinkle Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Breakfast Veggie Crinkle Cake lies in its simplicity and the fresh, wholesome ingredients that come together to create a dish bursting with color and taste. Each component plays its part, from the crisp phyllo providing an irresistible crunch, to the mixed vegetables lending a fresh earthiness and subtle sweetness, while the aromatic spices and herbs elevate the whole experience.

8 ounces store-bought phyllo pastry: Be sure it’s thawed overnight for easy handling and a perfectly crispy crust.
1/4 cup extra virgin olive oil: Adds richness and helps the phyllo bake golden and crisp.
Kosher salt: Essential to enhance all the flavors in the cake.
2 cups thinly sliced mixed vegetables: A colorful medley including red bell pepper, Yukon gold potato, carrot, zucchini, and leek—feel free to swap in onions, spinach, or broccoli for variety.
1 1/4 cups whole milk: Creates a creamy custard that sets the dish beautifully.
4 egg yolks: Enrich the custard with a silky texture and binding power.
1 teaspoon fennel seeds, roughly crushed: Add a sweet, aromatic lift that brightens the veggie flavors.
1 teaspoon sweet paprika: Offers a smoky warmth and gorgeous color.
1 teaspoon granulated garlic or 1/2 teaspoon garlic powder: Infuses savory depth.
Black pepper: Freshly cracked, for a gentle kick.
2 garlic cloves, grated: Infuse the herb oil to brush on top for a flavorful finish.
1/3 cup finely chopped parsley: Provides freshness and a beautiful green contrast when brushed on top.

How to Make Breakfast Veggie Crinkle Cake

Step 1: Preparing Your Oven and Skillet

Start by heating your oven to 375°F (190°C) and choose a 12-inch cast-iron skillet or round baking dish—greasing the bottom lightly with olive oil ensures your cake won’t stick and helps develop that irresistible golden crust. Preparing your tools first sets you up for smooth assembly and baking.

Step 2: Crinkling and Layering the Phyllo

Open your phyllo sheets and work with two at a time—crinkle them gently together, then arrange them in a circular motion inside your skillet. This crinkled layering technique is what gives the dish its signature texture and whimsical appearance. Repeat until the skillet base is completely covered, creating a flaky, uneven bed ready to cradle the veggie filling.

Step 3: Stuffing in the Veggies and First Bake

Layer your thinly sliced vegetables between the crinkled phyllo sheets as you build, tucking them in so the veggies peek through the folds. Drizzle 1/4 cup of olive oil over the entire surface and sprinkle with a pinch of kosher salt. Pop the skillet into the oven and bake for 35 to 40 minutes until the phyllo turns a gorgeous golden and feels firm to the touch—this step crisps the pastry while the veggies soften gently inside.

Step 4: Making and Pouring the Spiced Custard

Lower the oven temperature to 350°F (175°C). While the crust cools slightly, whisk together egg yolks, whole milk, fennel seeds, sweet paprika, granulated garlic, black pepper, and a generous pinch of salt until smooth. Pour this spiced custard evenly over the baked phyllo and veggies, letting it seep into all those crinkles.

Step 5: Final Bake and Herb Brush

Return your skillet to the oven and bake for another 25 to 30 minutes, allowing the custard to set and the flavors to meld perfectly. Meanwhile, combine grated garlic, chopped parsley, and olive oil to create a fresh herb glaze. As soon as the cake comes out, brush this savory mixture over the top for a delightful finish that scents the whole kitchen.

How to Serve Breakfast Veggie Crinkle Cake

Garnishes

A sprinkle of additional fresh parsley or a few cracks of black pepper elevate the visual appeal and add a punch of freshness or subtle spice right before serving. A light drizzle of good quality olive oil can also enhance the richness just a bit more.

Side Dishes

This veggie-packed cake pairs wonderfully with a bright green salad drizzled with lemon vinaigrette or a simple bowl of fresh fruit to balance the savory notes. For heartier appetites, serve alongside a dollop of Greek yogurt or a slice of rustic sourdough bread toasted to perfection.

Creative Ways to Present

Serve the Breakfast Veggie Crinkle Cake warm in wedges straight from the skillet for a rustic, cozy feel. For special occasions, add a side of avocado slices topped with a pinch of chili flakes or a small bowl of homemade tomato chutney to add a tangy kick. It’s also lovely cut into smaller squares for brunch buffets or picnic boxes!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep leftovers covered tightly in the refrigerator for up to 3 days. The flavors actually develop more and the cake remains delightfully flaky and moist when reheated gently.

Freezing

You can freeze slices of the Breakfast Veggie Crinkle Cake in an airtight container or wrapped well in foil for up to 2 months. Thaw overnight in the fridge before reheating to preserve that beautiful texture and tasty custard.

Reheating

To bring the cake back to life, reheat in a 350°F (175°C) oven for 10 to 15 minutes until warmed through and the edges crisp up once again. Avoid microwaving if you want to maintain the delicate crunch of the phyllo layers.

FAQs

Can I use other types of vegetables in the Breakfast Veggie Crinkle Cake?

Absolutely! This recipe is wonderfully flexible. Feel free to swap in whatever vegetables you love or have on hand, such as spinach, broccoli, cherry tomatoes, or cauliflower. Just make sure to slice them thinly so they cook evenly within the layers.

Do I need to thaw the phyllo pastry before using it?

Yes, it’s best to thaw the phyllo overnight in the fridge. This makes it pliable and less likely to tear when you crinkle it, helping you achieve that beautiful texture and effortless layering.

Can I make the Breakfast Veggie Crinkle Cake vegan?

The traditional recipe relies on egg yolks and milk for the custard, but you can experiment with plant-based milk and a vegan custard substitute like silken tofu blended with chickpea flour. Keep in mind texture and flavor will be different but there’s room to make it your own.

Is it okay to prepare this dish ahead and bake later?

You can assemble the cake with crinkled phyllo and veggies ahead of time, cover it tightly, and refrigerate for a few hours before baking. However, for the best texture, bake it fresh rather than long in advance.

What makes the “crinkle” effect special in this cake?

The crinkle technique creates layers of crisp, flaky phyllo with pockets for the vegetables, giving the cake a gorgeous texture contrast that’s both delicate and satisfying. This textural play defines the character of the Breakfast Veggie Crinkle Cake.

Final Thoughts

This Breakfast Veggie Crinkle Cake is one of those rare dishes that feels both indulgent and wholesome, perfect for when you want something special without fuss. From the crackly golden phyllo to the tender veggie pockets and beautifully spiced custard, it’s a delight in every bite. I can’t wait for you to try it out and share in the joy it brings to the breakfast table or brunch spread!

“`