Deliciously Flaky Breakfast Veggie Crinkle Cake Recipe

A delightful Breakfast Veggie Crinkle Cake, combining crispy phyllo, veggies, and creamy custard for a nutritious start to your day.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Breakfast

Cuisine Vegetarian

Servings slices

Calories 250 kcal

Equipment

oven-safe skillet
mixing bowl

Ingredients

For the Cake

8 ounces phyllo pastry
¼ cup olive oil for greasing and brushing
2 cups mixed vegetables your choice
1 ¼ cups whole milk for creamy base
4 large egg yolks

For Seasoning

1 teaspoon fennel seeds
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon black pepper
2 cloves grated garlic
⅓ cup chopped parsley
Kosher salt to taste

Instructions

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a skillet with olive oil.
Layer half of the phyllo pastry in the greased skillet, brushing olive oil between layers.
Sauté mixed vegetables in olive oil for 5-7 minutes until tender. Let cool.
Whisk together milk, egg yolks, fennel seeds, paprika, garlic, and black pepper.
Fold sautéed vegetables into the egg mixture until well combined.
Pour the mixture over the phyllo layers, folding edges over for closure.
Layer remaining phyllo sheets on top, brushing with olive oil, and bake for 50-60 minutes.
Cool slightly, slice, and serve warm or at room temperature.

Notes

Serve with Greek yogurt or a refreshing salad for a balanced meal experience.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 350mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 120mgIron: 2mg

Keyword Breakfast Veggie Crinkle Cake, brunch recipe, healthy breakfast, meatless meals, phyllo pastry, vegetable cake

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