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Breakfast Veggie Crinkle Cake

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This savory twist on the viral crinkle cake is a breakfast showstopper. Phyllo pastry is crinkled, packed with thinly sliced veggies, baked until golden, then soaked in a spiced egg yolk custard. Brushed with garlic-parsley oil, this dish is flaky, flavorful, and perfect for brunch gatherings.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 to 8 servings
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Modern European
  • Diet: Vegetarian

Ingredients

8 oz (226g) phyllo pastry, thawed

1/4 cup extra virgin olive oil, plus more for brushing

Kosher salt

2 cups thinly sliced mixed vegetables (e.g., red bell pepper, Yukon gold potato, carrot, zucchini, leek)

1 1/4 cups whole milk

4 egg yolks

1 tsp fennel seeds, crushed

1 tsp sweet paprika

1 tsp granulated garlic or 1/2 tsp garlic powder

Black pepper, to taste

2 garlic cloves, grated

1/3 cup chopped parsley

Instructions

  1. Preheat oven to 375°F (190°C). Brush a 12-inch skillet or round baking dish with olive oil.
  2. Crinkle phyllo sheets two at a time and arrange in a circular pattern to fill the skillet.
  3. Stuff veggies in between phyllo layers. Drizzle 1/4 cup olive oil over the top and season with salt. Bake for 35–40 minutes, until golden and crisp.
  4. Lower oven temperature to 350°F (175°C). In a bowl, whisk together egg yolks, milk, fennel, paprika, garlic, black pepper, and salt.
  5. Pour the custard over the baked phyllo and return to oven for 25–30 minutes, until set.
  6. Mix garlic, parsley, and 2 tbsp olive oil. Brush over the top of the cake immediately after baking.
  7. Slice into wedges and serve warm.

Notes

  • Use any veggies you like—sweet potato, tomatoes, spinach, cauliflower all work.
  • Serve with poached eggs, crème fraîche, or cream cheese for added richness.
  • Can be prepped ahead and finished right before serving.
  • Freezes well and keeps in the fridge for up to 3 days.
  • Non-dairy milk can be used as a 1:1 substitute for whole milk.

Nutrition

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