Breakfast Veggie Crinkle Cake

A flaky, savory twist on the viral crinkle cake—filled with roasted vegetables and bathed in a spiced egg yolk custard. This version is perfect for breakfast or brunch, offering satisfying texture, flavor, and flexibility.

Why You’ll Love This Recipe

• A unique savory take on a typically sweet trend

• Crispy, crinkled phyllo envelops tender roasted veggies

• Custard poured over gives a custardy, rich binding

• Great for brunch gatherings or fancy breakfasts

• Easy to adapt with whatever vegetables you have on hand

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 226 g (8 oz) store‑bought phyllo pastry, thawed overnight in the fridge

• Extra virgin olive oil, for greasing and drizzling (≈ ¼ cup + extra)

• Kosher salt, to taste

• 2 cups thinly sliced mixed vegetables (for example: red bell pepper, Yukon gold potato, carrot, zucchini, leek)

• 1¼ cups whole milk

• 4 egg yolks

• 1 teaspoon crushed fennel seeds

• 1 teaspoon sweet paprika

• 1 teaspoon garlic granules (or ½ teaspoon garlic powder)

• Freshly ground black pepper

• 2 garlic cloves, grated

• ⅓ cup finely chopped parsley

Directions

1. Preheat your oven to 190 °C (375 °F).

2. Grease a 12‑inch skillet or round baking dish with olive oil.

3. Lay out the phyllo sheets in pairs, crinkling them together, and arrange them in a circular pattern in the skillet. Continue until the base and sides are lined.

4. Tuck in the thinly sliced vegetables between the folds of the crinkled phyllo.

5. Drizzle about ¼ cup of olive oil over the top and sprinkle a pinch of salt evenly. Bake for 35–40 minutes, or until the top is golden and crisp.

6. Lower oven temperature to 175 °C (350 °F).

7. In a bowl, whisk together the egg yolks, milk, crushed fennel, paprika, garlic granules, black pepper, and a pinch of salt.

8. Pour this custard mixture evenly over the baked phyllo and vegetables.

9. Return the skillet to the oven and bake another 25–30 minutes, until most of the custard is absorbed and the top is crisp.

10. Meanwhile, mix grated garlic, parsley, and 2 tablespoons olive oil.

11. Once out of the oven, brush this garlic‑parsley oil over the top.

12. Using a serrated knife, slice into wedges and serve warm.

Servings and timing

• Servings: 6 to 8

• Prep time: 20 minutes

• Bake time: 1 hour 20 minutes (total)

• Total time: 1 hour 40 minutes

Variations

• Swap in vegetables you like best (tomatoes, broccoli, spinach, eggplant)

• Add crumbled cheese (feta, goat cheese) layered among vegetables

• Use herb mix like thyme or oregano for extra flavor

• Use non‑dairy milk (e.g. oat, almond) in place of whole milk

• Prepare in individual mini pans or muffin tins for single servings

storage/reheating

Store the cake in the refrigerator, covered, for up to 3 days. To reheat, warm slices gently in a preheated oven (≈ 160 °C / 325 °F) for 10–15 minutes until warmed through. Avoid microwave as it may soften the pastry too much.

FAQs

Can I use whole eggs instead of just yolks?

You could, but using whole eggs may make the custard firmer and less silky. The yolks alone yield a richer texture.

Can I prepare any part ahead of time?

Yes — you can bake the phyllo with vegetables ahead, then pour the custard and finish baking shortly before serving.

Which vegetables work best?

Soft vegetables that cook relatively quickly (zucchini, peppers, leeks, potatoes, carrots) are ideal. Adjust slicing thickness so they cook evenly.

Can I use puff pastry?

Puff pastry tends to be richer and denser. It doesn’t crinkle the same way. Phyllo gives the best crisp, light texture.

Is this dish vegetarian?

Yes — as given it contains no meat.

Can I make it gluten‑free?

You’d need a gluten-free phyllo or flaky pastry substitute; results may vary in texture.

Can I add cheese?

Yes — sprinkle crumbled cheese between layers or on top before serving.

Does it freeze well?

Freezing isn’t ideal because the pastry texture may degrade. It’s best enjoyed fresh or stored in the fridge.

Can I make this without an oven?

Not effectively — you need dry heat to crisp the pastry and set the custard.

How do I store leftovers?

Keep covered in the refrigerator for up to 3 days. Reheat in the oven for best results.

Conclusion

This Breakfast Veggie Crinkle Cake is a beautiful, inventive way to bring savory flavors to the table. With crisp phyllo crinkles, tender veggies, and a rich custard finish, it’s a show-stopping brunch dish that’s versatile and memorable. Give it a try and make it your own with your favorite vegetables and herbs.