Breakfast Veggie Crinkle Cake is a delicious and crispy breakfast dish that will transform your morning routine. Layered with flaky phyllo pastry and filled with sautéed mixed vegetables and a creamy egg mixture, this dish is perfect for those seeking a healthy and fulfilling start to their day. Every bite captures the essence of Mediterranean cuisine while offering a veggie-packed punch that is both satisfying and nutritious. Let’s dive into how to create this delightful breakfast treat!

Why You’ll Love This Breakfast Veggie Crinkle Cake

This Breakfast Veggie Crinkle Cake is not just any breakfast dish; it comes with several benefits that make it a must-try. First, it’s incredibly versatile; you can use a variety of vegetables based on your preference. This Vegetable Breakfast Cake is also easy to make, and the savory flavors of the phyllo pastry combined with the vegetables create a delightful experience. Moreover, it’s a great option for those following a vegetarian diet, as it is packed with nutrients from fresh veggies. You’ll love how it can easily be made in advance, making it a perfect choice for busy mornings. Lastly, it’s a fun way to introduce more vegetables into your breakfast routine!

Ingredients for Breakfast Veggie Crinkle Cake

Gather these items:

• 8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
• 2 cups thinly sliced mixed vegetables (bell peppers, zucchini, spinach)
• 4 egg yolks
• 1 1/4 cups whole milk
• 1 teaspoon fennel seeds, roughly crushed
• 1 teaspoon sweet paprika
• 1 teaspoon granulated garlic (or 1/2 teaspoon garlic powder)
• Black pepper, to taste
• 2 garlic cloves, grated
• 1/3 cup fine chopped parsley
• 1/4 cup extra virgin olive oil, plus more for greasing and topping
• Kosher salt, to taste
• Optional: Cheese (feta or mozzarella), chopped fresh herbs (dill or basil)

How to Make Breakfast Veggie Crinkle Cake Step-by-Step

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Lightly grease your baking dish with olive oil.
3. Step 3: Sauté the sliced mixed vegetables with a bit of olive oil and salt for about 5 minutes, then set aside to cool.
4. Step 4: In a mixing bowl, whisk together egg yolks, whole milk, fennel seeds, sweet paprika, granulated garlic, grated garlic, and a pinch of black pepper.
5. Step 5: Unroll the phyllo pastry and layer about 5 sheets in the baking dish, brushing each with olive oil.
6. Step 6: Spread the sautéed veggies evenly over the phyllo and pour the egg mixture on top.
7. Step 7: Layer another 5 sheets of phyllo over the filling, brushing with olive oil and seasoning with salt and pepper.
8. Step 8: Bake for 30-35 minutes or until the top is golden brown and crispy.
9. Step 9: Let cool for 10 minutes before serving.

Pro Tips for the Perfect Breakfast Veggie Crinkle Cake

Keep these in mind:

• Use fresh vegetables for the best flavor.
• Don’t skip the resting time; it helps set the filling.
• Feel free to experiment with different herbs and spices for added flavor.
• Keep an eye on the baking time; ovens vary.

Best Ways to Serve Breakfast Veggie Crinkle Cake

This Savory Crinkle Cake Recipe can be served warm or at room temperature. Pair it with a fresh salad or some yogurt for a balanced meal. You can also add a sprinkle of cheese on top before serving for an extra touch of creaminess. It’s also delightful alongside fresh fruit for a sweet contrast!

How to Store and Reheat Breakfast Veggie Crinkle Cake

To store, wrap the Breakfast Veggie Crinkle Cake tightly in plastic wrap and keep it in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. This makes it a great option for meal prep, as you can make it in advance and enjoy it throughout the week.

Frequently Asked Questions About Breakfast Veggie Crinkle Cake

What’s the secret to perfect Breakfast Veggie Crinkle Cake?

The secret lies in the layering of the phyllo pastry and ensuring each layer is brushed with olive oil to achieve that perfect crispiness. Using fresh vegetables also enhances the flavor.

Can I make Breakfast Veggie Crinkle Cake ahead of time?

Absolutely! You can prepare the Veggie Crinkle Cake for Breakfast a day in advance and store it in the fridge. Just reheat it before serving for a hassle-free meal.

How do I avoid common mistakes with Breakfast Veggie Crinkle Cake?

Make sure to properly thaw the phyllo pastry and layer it correctly. Avoid overcooking the vegetables; they should be slightly crisp before baking.

Variations of Breakfast Veggie Crinkle Cake You Can Try

For a twist, consider adding different vegetables such as mushrooms or carrots. Another variation is to incorporate cooked quinoa for added texture. You can also try different cheeses or herbs to customize the flavors according to your taste preference. This Vegetarian Breakfast Cake can be tailored to suit any palate!

For more delicious recipes, check out our breakfast category or try making veggie burgers for a tasty alternative. You can also explore Mediterranean dishes for more veggie-packed options!

Delicious Breakfast Veggie Crinkle Cake Recipe

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A delightful and crispy breakfast dish featuring layered phyllo pastry filled with sautéed mixed vegetables and a creamy egg mixture.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
• 2 cups thinly sliced mixed vegetables (bell peppers, zucchini, spinach)
• 4 egg yolks
• 1 1/4 cups whole milk
• 1 teaspoon fennel seeds, roughly crushed
• 1 teaspoon sweet paprika
• 1 teaspoon granulated garlic (or 1/2 teaspoon garlic powder)
• Black pepper, to taste
• 2 garlic cloves, grated
• 1/3 cup fine chopped parsley
• 1/4 cup extra virgin olive oil, plus more for greasing and topping
• Kosher salt, to taste
• Optional: Cheese (feta or mozzarella), chopped fresh herbs (dill or basil)

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly grease your baking dish with olive oil.
3. Sauté the sliced mixed vegetables with a bit of olive oil and salt for about 5 minutes, then set aside to cool.
4. In a mixing bowl, whisk together egg yolks, whole milk, fennel seeds, sweet paprika, granulated garlic, grated garlic, and a pinch of black pepper.
5. Unroll the phyllo pastry and layer about 5 sheets in the baking dish, brushing each with olive oil.
6. Spread the sautéed veggies evenly over the phyllo and pour the egg mixture on top.
7. Layer another 5 sheets of phyllo over the filling, brushing with olive oil and seasoning with salt and pepper.
8. Bake for 30-35 minutes or until the top is golden brown and crispy.
9. Let cool for 10 minutes before serving.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 3g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 140mg