Breakfast Veggie Crinkle Cake Recipe

If you’re looking for a breakfast dish that’s bursting with color, flavor, and comforting textures, the Breakfast Veggie Crinkle Cake Recipe is your new best friend in the kitchen. This delightful cake combines delicate layers of crinkled phyllo pastry with vibrant, thinly sliced vegetables, all soaked in a subtly spiced custard and brushed with a fragrant garlic-parsley oil. It’s a masterpiece that feels fancy but comes together effortlessly, making it perfect for weekend brunches or special mornings when you want to treat yourself and your loved ones to something truly spectacular. Every bite offers a symphony of crisp, creamy, and savory sensations that’ll have you coming back for seconds—and thirds!

Ingredients You’ll Need

The beauty of this Breakfast Veggie Crinkle Cake Recipe lies in its simplicity and the freshness of each ingredient. Every element plays an essential role, whether it’s the flaky crispness of phyllo pastry, the earthiness of the colorful veggies, or the warm spices infusing the custard, making each bite satisfying and memorable.

  • 8 ounces store-bought phyllo pastry: Make sure it’s fully thawed to easily crinkle and layer for that iconic texture.
  • 1/4 cup extra virgin olive oil: Adds richness and helps the phyllo crisp up beautifully—plus extra for greasing and topping.
  • Kosher salt: Balances the flavors and enhances the natural sweetness of the vegetables.
  • 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 your favorites like spinach or cherry tomatoes.
  • 1 1/4 cups whole milk: Creates a creamy custard that holds the veggies together perfectly.
  • 4 egg yolks: Build richness and help set the custard.
  • 1 teaspoon fennel seeds, roughly crushed: Adds a subtle hint of anise-like warmth that’s unexpected and delightful.
  • 1 teaspoon sweet paprika: Brings depth and a gentle smokiness that complements the veggies.
  • 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder: Infuses the custard with savory garlic notes.
  • Black pepper: Freshly cracked for a bit of gentle heat.
  • 2 garlic cloves, grated: To mix with parsley and olive oil for the perfect finishing brush.
  • 1/3 cup finely chopped parsley: Brightens and freshens the top of the cake with herbal charm.

How to Make Breakfast Veggie Crinkle Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by heating your oven to 375°F (190°C). Grab a 12-inch cast-iron skillet or round baking dish and give the bottom a generous brush of olive oil. This will help make sure your phyllo crisps up without sticking, setting the stage for a flawless crinkle cake base.

Step 2: Layer and Crinkle the Phyllo Sheets

Carefully open your thawed phyllo package and spread the sheets flat. Working two sheets at a time, crinkle them together gently but firmly, then arrange them in a circular pattern in your skillet. This crinkling adds amazing flaky texture and visual appeal—a key part of why this cake stands out. Keep layering until the entire bottom is covered in crinkled phyllo.

Step 3: Stuff the Veggies Between the Layers

Next, tuck your thinly sliced mixed vegetables into the folds of phyllo. This step is wonderfully meditative and means every bite delivers little bursts of colorful vegetables nestled within crispy pastry. Drizzle 1/4 cup olive oil over the top and season with kosher salt to enhance those fresh flavors before popping it in the oven.

Step 4: Initial Baking for Crispness

Place your skillet in the oven and bake for 35 to 40 minutes, until the top of the cake is golden and feels firm. That beautiful golden color is your signal that the phyllo is crisp and ready to receive the custard mixture that will turn this into a savory breakfast masterpiece.

Step 5: Make the Spiced Custard

While the crust bakes, reduce your oven temperature to 350°F (175°C). In a medium bowl, whisk together the egg yolks, whole milk, crushed fennel seeds, sweet paprika, garlic powder, black pepper, and a healthy pinch of kosher salt. This custard is where the magic happens — it soaks into the layers, bringing everything together with a rich, silky texture.

Step 6: Pour the Custard and Finish Baking

Once your phyllo and veggies have baked to crispness, carefully pour the milk-and-egg mixture over the top, letting it settle through the cracks. Slide the skillet back into the oven for another 25 to 30 minutes until the custard has set and the cake looks golden and inviting.

Step 7: Brush with Garlic-Parsley Oil and Serve

In a small bowl, mix grated garlic, chopped parsley, and 2 tablespoons of olive oil. Once you remove the cake from the oven, brush this aromatic oil over the top while it’s still warm—this finishing touch intensifies the flavor and adds a gorgeous gloss. Slice into wedges and enjoy your gorgeous, veggie-packed Breakfast Veggie Crinkle Cake Recipe warm!

How to Serve Breakfast Veggie Crinkle Cake Recipe

Breakfast Veggie Crinkle Cake Recipe - Recipe Image

Garnishes

Fresh herbs like a sprinkle of chopped parsley or chives bring brightness and a pop of verdant color to this dish. A dollop of Greek yogurt drizzled with a little honey or a touch of chili flakes can add a creamy or spicy contrast that makes each bite pop.

Side Dishes

This veggie crinkle cake pairs beautifully with light and fresh sides like mixed greens tossed with lemon vinaigrette. For a heartier brunch, add crispy bacon or sautéed mushrooms on the side for contrasting textures that complement the soft custard and crunchy phyllo.

Creative Ways to Present

Try serving the crinkle cake as a centerpiece on a rustic wooden board, surrounded by small bowls of sauces like tangy tzatziki or roasted red pepper dip. For a fun twist, slice it into smaller wedges and offer alongside a colorful vegetable platter, making it perfect for sharing at morning gatherings.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Breakfast Veggie Crinkle Cake Recipe tightly in plastic wrap or store in an airtight container in the fridge. It will stay fresh for up to 3 days, allowing you to enjoy its crunchy and creamy goodness even after the big breakfast.

Freezing

This cake freezes wonderfully! Slice it first, lay pieces on a baking sheet lined with parchment paper to freeze individually, then transfer to a freezer-safe container. It maintains its texture and flavor for up to 2 months, making it easy to enjoy a slice anytime you crave it.

Reheating

To bring back the flaky crispness, reheat slices in a 350°F oven for about 10 minutes or until warmed through and the phyllo is re-crisped. Avoid microwaving, as it tends to make phyllo soggy and loses the beautiful texture that this cake is all about.

FAQs

Can I use frozen vegetables in the Breakfast Veggie Crinkle Cake Recipe?

While fresh vegetables are ideal for texture and flavor, you can use frozen veggies if you drain them well to avoid excess moisture, which can make the phyllo soggy. Thinly slice and pat dry before layering for best results.

Is this recipe vegetarian?

Yes! The Breakfast Veggie Crinkle Cake Recipe is entirely vegetarian, packed with nutritious veggies, eggs, and dairy. It’s a fantastic way to enjoy a hearty meat-free morning meal.

Can I make this cake gluten-free?

Traditional phyllo pastry contains gluten, so for gluten-free, you would need to find a specialty gluten-free phyllo or try layering thin gluten-free tortillas or crepes, though the texture will differ. This recipe shines best with classic phyllo.

How do I keep the phyllo from drying out while working with it?

Phyllo dries out quickly, so keep the sheets covered with a damp kitchen towel while layering. Work swiftly and gently to avoid tearing, which helps maintain those gorgeous crinkles that make this cake so unique.

Can I add cheese to the vegetable mixture?

Absolutely! Adding crumbled feta, goat cheese, or shredded mozzarella between layers can give your cake an extra creamy tang, balancing the savory and spiced flavors beautifully.

Final Thoughts

There’s something truly magical about the Breakfast Veggie Crinkle Cake Recipe—it’s like a celebration of humble ingredients transformed into something extraordinary. Whether you’re hosting brunch or simply treating yourself to a comforting morning meal, this cake’s buttery layers, vibrant veggies, and aromatic spices never disappoint. I can’t wait for you to make it your own and fall in love with every flaky, flavorful bite!

Print
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Breakfast Veggie Crinkle Cake Recipe

Breakfast Veggie Crinkle Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 58 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Breakfast Veggie Crinkle Cake is a delightful savory pastry featuring layers of crinkled phyllo dough stuffed with a medley of thinly sliced vegetables. Baked to a golden crisp and topped with a flavorful garlic-parsley olive oil glaze, it makes a perfect warm, hearty breakfast or brunch treat.


Ingredients

Units Scale

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

  • 2 cups thinly sliced mixed vegetables:
    • 1/2 small red bell pepper
    • 1/2 small Yukon gold potato
    • 1/2 small carrot
    • 1/2 small zucchini
    • 1/2 small leek
    • Other optional veggies: onion, shallots, cherry tomatoes, spinach, cauliflower, broccoli

Custard 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
  • Pinch of salt

Garlic Parsley Topping

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

Instructions

  1. Preheat Oven: Heat the oven to 375°F (190°C) to prepare for baking the crust and vegetables.
  2. Prepare the Skillet and Phyllo: Brush a 12-inch cast-iron skillet or round baking dish lightly with olive oil. Open phyllo sheets and work with two sheets at a time, crinkling them together and arranging them in a circular pattern to entirely cover the base of the skillet with crinkled phyllo layers.
  3. Assemble Vegetables: Stuff thinly sliced vegetables in between the layers of crinkled phyllo sheets, distributing them evenly throughout the skillet.
  4. Drizzle and Season: Drizzle 1/4 cup olive oil over the phyllo and vegetables and season lightly with kosher salt across the top.
  5. Bake Base Layer: Bake in the preheated oven for 35 to 40 minutes until the phyllo turns golden brown and feels crisp to the touch.
  6. Reduce Oven Heat: Remove the skillet from the oven and reduce the oven temperature to 350°F (175°C).
  7. Prepare Custard Mix: In a medium bowl, whisk together whole milk, egg yolks, crushed fennel seeds, sweet paprika, granulated garlic or garlic powder, freshly cracked black pepper, and a hearty pinch of salt until combined.
  8. Pour Custard Over Base: Pour the custard mixture evenly over the baked phyllo and vegetable base.
  9. Second Bake: Return the skillet to the oven and bake for an additional 25 to 30 minutes, or until the custard is set and lightly golden on top.
  10. Prepare Garlic Parsley Oil: While the cake bakes, combine grated garlic, finely chopped parsley, and 2 tablespoons of olive oil in a small bowl.
  11. Brush Topping: As soon as the cake comes out of the oven, generously brush the garlic parsley olive oil over the top using a pastry brush.
  12. Serve: Slice the veggie crinkle cake into wedges and serve warm for the best taste and texture.

Notes

  • You can customize the vegetable mix to your preference using onions, shallots, cherry tomatoes, spinach, or other seasonal vegetables.
  • Ensure phyllo sheets stay covered with a damp towel while working to prevent drying out.
  • Use a cast-iron skillet or similar oven-safe dish to achieve the best crisp crust.
  • This cake is best served warm immediately after brushing with the garlic parsley oil.
  • Leftovers can be refrigerated and gently reheated in the oven to retain crispness.

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