Introduction
There’s a small, irresistible thrill the moment you pull a Breakfast Veggie Crinkle Cake from the oven: the air fills with warm, toasty buttered pastry, a whisper of fennel and garlic, and the bright green scent of parsley. The first bite is a contrast of textures — the crisp, flaky phyllo giving way to a savory, custardy interior studded with tender, lightly caramelized vegetables. It’s comforting and a little celebratory at once, the kind of dish that makes weekday mornings feel special and weekend brunches feel like a small holiday.
This recipe is perfect when you want something that looks elegant but doesn’t require fuss: a crowd-pleasing centerpiece for cozy family breakfasts, a portable dish for potlucks, or a quick, reheatable meal prep option for busy days. If you enjoy pairing a savory pastry with a simple tea or coffee, you might also like this bright lemon cake idea I wrote about as an alternative brunch treat: A Lemon Cake to Die For.
Dish Snapshot
- Prep Time: 20 minutes (plus a few minutes to sauté vegetables)
- Cook Time: 35–45 minutes
- Total Time: 55–65 minutes
- Servings: 6
- Difficulty Level: Easy–Intermediate (basic phyllo handling)
Nutrition Highlights
Estimated nutrition per serving (one-sixth of the finished cake). Values are approximate and were calculated using USDA FoodData Central nutrient profiles for the constituent ingredients; consider them a guideline rather than a precise measurement.
- Calories: ~275 kcal
- Protein: ~6 g
- Carbohydrates: ~25 g
- Fat: ~15 g
- Fiber: ~1–2 g
- Sodium: variable (depends on added salt; estimate 150–250 mg)
Notes:
- These figures are rounded estimates based on typical values for store-bought phyllo, extra virgin olive oil, whole milk, and common vegetables. If you require exact nutritional data for medical reasons, I recommend using a food-tracking tool with your exact product labels or consulting a registered dietitian. Trusted sources for general nutrition guidance include the USDA and the Mayo Clinic.
Why You’ll Love It
- Simple elegance: Crispy phyllo and a creamy, seasoned vegetable custard make for a texture play that feels both rustic and refined.
- Versatility: Serve it hot from the oven at brunch, pack slices for a picnic, or enjoy a wedge cold with a salad for a light dinner.
- Comfort with balance: The vegetables add freshness and fiber, while the eggs and milk give protein and a satisfying mouthfeel — all without standing over the stove.
- Crowd-friendly: It scales well and is easy to slice into wedges, so it works equally well for intimate breakfasts and larger gatherings.
How to Make Breakfast Veggie Crinkle Cake – Carolina Gelen
Ingredients
- 8 ounces (226 g) store-bought phyllo pastry, thawed in the fridge overnight
- 1/4 cup extra virgin olive oil, plus more for greasing and topping
- Kosher salt, to taste
- 2 cups thinly sliced mixed vegetables (suggestions: zucchini, bell pepper, and red onion)
- 1 1/4 cups (305 ml) whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds, roughly crushed
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
Optional ingredients and substitutions:
- Use light olive oil or melted butter instead of extra virgin olive oil for a richer flavor.
- Substitute low-fat milk or plant-based unsweetened milk for a lighter or dairy-free version (see Creative Twists for vegan notes).
- Add 1/2 cup crumbled feta or grated Gruyère for a cheesier version.
- Swap the fennel seeds for fresh dill or thyme for a different herb profile.
Preparation and Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) round cake pan or an equivalent shallow tart pan and set aside.
- Sauté the vegetables: Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced vegetables and a pinch of salt, and cook until they’re softened and any excess moisture has evaporated — about 5–7 minutes. Transfer to a bowl to cool slightly.
- Tip: Removing excess moisture from vegetables prevents a soggy crust.
- Make the custard: In a medium bowl, whisk together the whole milk, egg yolks, crushed fennel seeds, paprika, granulated garlic, grated garlic cloves, chopped parsley, a generous pinch of black pepper, and a small pinch of salt.
- Layer the phyllo: Place one sheet of phyllo in the pan and brush it lightly with olive oil. Continue layering 2–3 more sheets, brushing each with oil. Crinkle and scrunch the edges as you layer to create the “crinkle” look along the rim (don’t worry about perfect folds — the rustic crinkle is the charm).
- Add filling: Sprinkle half of the sautéed vegetables evenly over the layered phyllo. Pour half of the custard over the vegetables. Repeat with another crinkled phyllo layer (2–3 sheets brushed with oil), then the remaining vegetables and custard. Finish with a top layer of 2–3 phyllo sheets, brushing the top with a little more olive oil and crumpling the edges for a decorative, textured top.
- Bake: Place the pan in the oven and bake for 35–45 minutes, or until the phyllo is deeply golden and the custard is set — a gentle jiggle in the center is fine, but it shouldn’t be liquid.
- Tip: If the top browns too quickly, tent loosely with foil for the final 10–15 minutes.
- Rest: Let the cake cool for at least 10 minutes before slicing. This helps the custard set and makes cleaner slices.
- Serve: Slice into wedges and serve warm or at room temperature.
Practical tips sprinkled above: avoid over-soaking phyllo, remove excess vegetable moisture, and keep extra oil or butter on hand to brush phyllo.
(For another hearty brunch idea featuring layered textures, try this apple-inspired option: Apple Crisp Cheesecake.)
Best Pairings
- Drinks: Strong coffee or a fragrant black tea for morning; a dry sparkling wine or light-bodied white (Sauvignon Blanc) for brunch gatherings.
- Sides: A crisp green salad with lemon vinaigrette, lightly dressed arugula, or a simple cucumber-yogurt salad.
- Extras: Serve with a dollop of Greek yogurt or labneh, or a spoonful of grainy mustard on the side for a savory lift.
- As a snack: Cut into strips and serve with a bowl of warm tomato soup for a cozy pairing.
Keeping it Fresh
- Room temperature: Up to 2 hours (avoid leaving egg- or dairy-based dishes out longer than that for food safety).
- Refrigeration: Store in an airtight container or wrapped tightly in plastic wrap for 3–4 days. Reheat in a 350°F (175°C) oven for 8–12 minutes to restore crispness.
- Freezer: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator and re-crisp in a hot oven for best texture.
Chef’s Advice
- Phyllo handling: Keep phyllo covered with a damp towel while you work to prevent drying and tearing.
- Moisture control: Cook vegetables until just shy of done to concentrate flavor and reduce water. If using watery vegetables like tomatoes, salt them, let them sit, then pat dry.
- Flavor layering: Toast fennel seeds briefly before crushing to release oils and increase aroma.
- Even bake: Use a shallow pan and rotate it halfway through baking for even browning.
- Doneness cue: The custard should hold without wobbling excessively; a toothpick inserted 1 inch from the center should come out mostly clean.
Creative Twists
- Vegan version: Use a plant-based milk (unsweetened oat or soy) and a commercial egg replacer or silken tofu blended with a little chickpea flour for structure. Use vegan phyllo and olive oil or vegan butter to brush the layers.
- Cheesy bake: Stir 1/2 cup grated Gruyère or crumbled feta into the custard for a richer, saltier profile.
- Gluten-free: Use gluten-free phyllo or swap phyllo for sheets of roasted eggplant or thin polenta slices layered similarly.
- Mediterranean: Add chopped sun-dried tomatoes, olives, and a sprinkle of oregano for a bright, savory variant.
Recipe Q&A
Q: Can I use whole eggs instead of yolks?
A: Yes — using whole eggs will make the filling firmer and slightly less rich. Use 3 whole eggs in place of 4 yolks and reduce the milk by about 2 tablespoons if you prefer a firmer set.
Q: My phyllo tore — any fix?
A: Patch small tears with overlapping pieces; brush carefully with oil to help them seal. Keep unused phyllo covered to prevent drying.
Q: How do I stop the bottom from getting soggy?
A: Make sure vegetables are sautéed and drained of excess moisture, and brush phyllo layers well with oil to create a barrier. Baking on a lower rack can help the bottom crisp.
Q: Can I make this ahead?
A: Yes — assemble and refrigerate up to 24 hours before baking. Bake straight from the fridge, adding a few extra minutes to the cooking time.
Conclusion
This Breakfast Veggie Crinkle Cake is a joyful, texture-rich dish that makes mornings and gatherings feel special with minimal fuss. If you want to see the original inspiration and technique from Carolina Gelen, check out Breakfast Veggie Crinkle Cake – Carolina Gelen. For more curated recipe ideas and index-style inspiration for planning meals and special breakfasts, take a look at The DALS Recipe Index – by Jenny Rosenstrach.
If you try this recipe, I’d love to hear how you crinkle your phyllo and what veggies you used — share your photos and tips in the comments or tag along on social media. Happy baking!
Print
Breakfast Veggie Crinkle Cake
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory, custardy cake made with crispy phyllo pastry and mixed vegetables, perfect for brunch or meal prep.
Ingredients
- 8 ounces (226 g) store-bought phyllo pastry, thawed
- 1/4 cup extra virgin olive oil, plus more for greasing and topping
- Kosher salt, to taste
- 2 cups thinly sliced mixed vegetables (zucchini, bell pepper, red onion)
- 1 1/4 cups (305 ml) whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds, roughly crushed
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic or 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch round cake pan.
- In a skillet, heat olive oil and sauté vegetables for 5-7 minutes until softened. Transfer to a bowl to cool.
- Whisk together whole milk, egg yolks, fennel seeds, paprika, garlic, parsley, and season with salt and pepper.
- Layer phyllo in the greased pan, brushing each layer with olive oil and creating crinkles along the edges.
- Sprinkle half of the vegetables on the phyllo, pour half of the custard over, and repeat the layering process.
- Finish with a top layer of phyllo, brush with olive oil, and bake for 35-45 minutes until golden and set.
- Let cool for 10 minutes before slicing and serve warm or at room temperature.
Notes
For a lighter version, use low-fat or plant-based milk. Optional cheese can be added for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of the cake
- Calories: 275
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
