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Breakfast Veggie Crinkle Cake

A unique and delicious breakfast or brunch dish made with fresh vegetables and flaky phyllo pastry.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: General
Calories: 320
Ingredients Method Notes

Ingredients
  

Pastry Layer
  • 8 ounces store-bought phyllo pastry, thawed in the fridge overnight
  • 1/4 cup extra virgin olive oil, plus more for greasing and topping
Vegetables
  • 2 cups thinly sliced mixed vegetables (bell peppers, zucchini, spinach, onions)
  • Kosher salt to taste Kosher salt
Cream Mixture
  • 1 1/4 cups whole milk
  • 4 large egg yolks
  • 1 teaspoon fennel seeds, roughly crushed
  • 1 teaspoon sweet paprika
  • 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
  • Black pepper to taste Black pepper
  • 2 cloves garlic, grated
  • 1/3 cup finely chopped parsley

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a baking dish with olive oil.
  3. In a skillet, sauté the mixed vegetables with a pinch of salt over medium heat until tender, about 5 to 7 minutes.
  4. In a large bowl, whisk together whole milk, egg yolks, fennel seeds, paprika, garlic, and black pepper until well combined.
Layering
  1. Layer the thawed phyllo pastry in the greased baking dish, brushing each layer with olive oil.
  2. Spread sautéed vegetables over the pastry, then sprinkle with finely chopped parsley.
  3. Pour the cream mixture evenly over the phyllo and vegetables.
  4. Add additional layers of phyllo on top, brushing each layer with olive oil.
Baking
  1. Bake in the preheated oven for about 30 to 40 minutes, or until the top is golden brown and crispy.
  2. Allow the cake to cool for 10 to 15 minutes before serving.

Notes

Serve hot or warm, and consider pairing with a fresh salad or a dollop of yogurt. You can also customize the vegetables based on preference and seasonality.