Breakfast Veggie Crinkle Cake Recipe

If you’re hunting for a breakfast that’s a bit different but totally crave-worthy, I’ve got just the thing for you. This Breakfast Veggie Crinkle Cake Recipe is one of those dishes that feels fancy but is surprisingly simple to make. Picture layers of crisp, buttery phyllo sheets crinkled up with colorful, tender veggies, all baked to golden perfection—then topped with a fragrant garlic-parsley drizzle. I absolutely love how it turns out every time, and I’m excited to share it with you because honestly, my family goes crazy for this unique morning treat!

this Recipe

Ingredients You’ll Need

This Breakfast Veggie Crinkle Cake recipe is all about simple ingredients that work beautifully together. The star here is the phyllo pastry, which bakes into wonderfully crunchy layers, while the mix of veggies brings freshness and color. When shopping, look for fresh, firm veggies and handle the phyllo gently—it’s delicate but so worth it!

• Phyllo pastry: Make sure it’s thawed fully in the fridge overnight to avoid breaking sheets while crinkling.
• Extra virgin olive oil: This adds richness and helps crisp up the phyllo beautifully.
• Mixed vegetables: Thinly sliced for even cooking—my favorites include bell peppers, potatoes, carrots, zucchini, and leek.
• Whole milk: Adds creaminess to the egg custard that soaks into the veggie layers.
• Egg yolks: They enrich the custard and help bind the cake together.
• Fennel seeds: Roughly crushed for a subtle anise aroma—one of my favorite unexpected flavor boosters here.
• Sweet paprika: Lends warmth and color to the custard.
• Granulated garlic or garlic powder: Adds background savoriness without overpowering.
• Black pepper and kosher salt: Essential for seasoning each layer just right.
• Fresh garlic: Grated for the herby garlic oil drizzle topping at the end.
• Fresh parsley: Finely chopped—adds a bright, fresh contrast to the rich layers.

Variations

This Breakfast Veggie Crinkle Cake recipe is wonderfully adaptable, and I love playing around with different veggies and seasonings. Don’t be afraid to make it your own—it’s one of the best parts about this dish!

• Veggie swaps: When I first made this, I used spinach and mushrooms, which gave the cake an earthier vibe—delicious! Try cauliflower or broccoli for a heartier bite.
• Dairy-free option: Substitute whole milk with unsweetened almond or oat milk, and it still works great.
• Spice level: Add a pinch of chili flakes in the custard for a subtle kick I’m obsessed with on chilly mornings.
• Cheese addition: For a richer version, sprinkle some grated feta or grated Parmesan between layers before baking.

How to Make Breakfast Veggie Crinkle Cake Recipe

Step 1: Crinkle and layer the phyllo in your skillet

After greasing your skillet with olive oil, open that cold phyllo package and work quickly but gently. I like to grab two sheets at a time, crinkle them up loosely like little ruffles, then place them in a circular motion in the pan. This technique creates those signature crinkles that crisp perfectly in the oven—don’t try to flatten them out, embrace the texture! Keep layering until the entire skillet base is fully covered and you have a flaky nest ready for your veggies.

Step 2: Stuff the veggies and bake until golden

Once your phyllo base is set, start tucking the thinly sliced veggies right into the crinkles. This is the fun part—mix and match colors and textures! Drizzle a good amount of olive oil on top and sprinkle some kosher salt. Bake at 375°F (190°C) for about 35 to 40 minutes until the top is gorgeously golden and feels firm when you gently press it. This initial bake crisps up the phyllo and starts cooking the veggies—so important not to skip.

Step 3: Pour the spiced custard and bake again

After your first bake, lower the oven temperature to 350°F (175°C). Whisk together egg yolks, milk, fennel seeds, paprika, granulated garlic, salt, and pepper in a bowl. Pour this flavorful custard evenly over the hot phyllo-vegetable cake. This step enriches the dish and binds everything together without sogginess. Return to the oven for another 25 to 30 minutes—it’ll set into a lovely sliceable cake.

Step 4: Finish with a garlicky parsley drizzle and serve

Mix freshly grated garlic, chopped parsley, and olive oil for your finishing oil. Brush this aroma-packed mixture generously over the hot cake right when it’s out of the oven. The garlicky herb topping adds an incredible fresh note that elevates the whole experience. Slice into wedges and serve warm—trust me, you’ll get a few impressed compliments here!

How to Serve Breakfast Veggie Crinkle Cake Recipe

Garnishes

I usually sprinkle a little extra fresh parsley on top when serving—adds freshness and a pop of green that makes the slices extra inviting. Sometimes, a dollop of sour cream or a drizzle of hot sauce gives the perfect tang or heat if I’m feeling indulgent.

Side Dishes

This cake pairs wonderfully with simple sides like crispy bacon or sausage for meat lovers, or a small mixed green salad with a tangy vinaigrette for a lighter approach. A cup of strong coffee or fresh-squeezed juice rounds out the meal perfectly.

Creative Ways to Present

For weekend brunch parties, I slice the crinkle cake into wedges and arrange them like a flower on a big platter, garnishing the center with fresh herbs and even edible flowers. It’s such a stunning centerpiece and gets people talking before they even take a bite!

Make Ahead and Storage

Storing Leftovers

I store any leftover crinkle cake tightly covered in the fridge. It keeps well for up to 3 days, and I love how the flavors deepen overnight without the phyllo losing too much crunch.

Freezing

If I want to prep ahead, I freeze the whole baked cake without the parsley-garlic drizzle (add that fresh after thawing). Wrapped well in foil and a freezer bag, it freezes beautifully for up to 2 months.

Reheating

To reheat, I pop slices in a toaster oven or conventional oven at 350°F until warmed through and the phyllo crisps back up—usually just 8 to 10 minutes. Avoid microwaving if you want to keep that lovely crunch!

FAQs

Final Thoughts

This Breakfast Veggie Crinkle Cake Recipe has truly become a breakfast staple in my house. I love how it feels like a special treat without a complicated fuss, and it’s a fantastic way to start the day full of flavor and veggies. If you try it (and I really hope you do!), I think you’ll be as hooked as I am. It’s one of those recipes that not only fills your belly but also makes you smile every time you slice into those crinkly golden layers.

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