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Delicious Breakfast Veggie Crinkle Cake Recipe

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

Ingredients

Scale
  • 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)

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

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

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