This Breakfast Veggie Crinkle Cake is not only a savory delight but also a stunning centerpiece for any brunch gathering. Combining layers of crispy phyllo pastry with a vibrant mix of vegetables and eggs, this dish is sure to impress your guests. Perfect for family breakfasts or casual brunches with friends, it offers a unique twist on the traditional breakfast casserole. With minimal cleanup since it all cooks in one skillet, you’ll find this recipe both appealing and practical.
Why You’ll Love This Breakfast Veggie Crinkle Cake
This dish is packed with reasons to adore it!
- Easy Preparation: This recipe comes together effortlessly in one skillet, making clean-up a breeze.
- Flavorful Ingredients: The combination of fresh veggies and spices delivers a burst of flavor in every bite.
- Versatile Serving Options: Enjoy it warm or at room temperature; it’s perfect for any occasion.
- Crowd-Pleasing Appeal: With its beautiful layers and savory taste, it’s sure to impress your guests.
- Healthy Choice: Packed with vegetables and protein, it’s a nutritious start to your day.
Tools and Preparation
Before diving into the recipe, gather the necessary tools for success.
Essential Tools and Equipment
- Large oven-safe skillet
- Whisk
- Mixing bowl
- Pastry brush
Importance of Each Tool
- Large oven-safe skillet: Ensures even cooking and allows for easy serving directly from the pan.
- Whisk: Helps combine ingredients smoothly, especially the egg mixture for a fluffy texture.
- Mixing bowl: Provides ample space to combine the sautéed vegetables with the egg mixture without spillage.
- Pastry brush: Essential for brushing olive oil on phyllo layers, ensuring they become crispy and golden.
Ingredients
For the Crust
- 8 ounces (226g) store-bought phyllo pastry, thawed in the fridge overnight
- 1/4 cup extra virgin olive oil, plus more for greasing and topping
- Kosher salt
For the Filling
- 2 cups thinly sliced mixed vegetables
- 1 1/4 cups 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
- Black pepper
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
How to Make Breakfast Veggie Crinkle Cake
Step 1: Prepare the Skillet
Preheat your oven to 375°F (190°C). Grease a large oven-safe skillet with olive oil.
Step 2: Layer the Phyllo
Take the thawed phyllo pastry and layer half of the sheets in the prepared skillet. Brush each layer with olive oil before placing the next one on top.
Step 3: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced mixed vegetables, season with kosher salt, and sauté until softened, about 5–7 minutes. Remove from heat and set aside.
Step 4: Mix the Egg Mixture
In a large bowl, whisk together the whole milk, egg yolks, fennel seeds, paprika, granulated garlic, black pepper, grated garlic, and chopped parsley until well combined.
Step 5: Combine the Ingredients
Stir the sautéed vegetables into the egg mixture, ensuring they are evenly coated.
Step 6: Assemble the Cake
Pour the vegetable and egg mixture over the phyllo layers in the skillet. Fold the edge of the phyllo over the filling and layer the remaining phyllo on top while brushing each sheet with olive oil.
Step 7: Bake
Bake the cake in the preheated oven for 50–60 minutes or until the phyllo is golden brown and crispy.
Step 8: Cool and Serve
Allow the cake to cool for a few minutes before slicing. Serve warm or at room temperature and drizzle with additional olive oil if desired. Enjoy!
How to Serve Breakfast Veggie Crinkle Cake
Serving your Breakfast Veggie Crinkle Cake can be a delightful experience for you and your guests. Here are some creative ways to present this savory dish that will elevate your brunch spread.
Casual Brunch Style
- Slice and Share: Cut the crinkle cake into generous slices and serve on a large platter for a relaxed gathering.
- Individual Portions: Serve small slices on individual plates, garnished with fresh herbs for a personal touch.
Accompaniments
- Drizzle of Olive Oil: Add a light drizzle of high-quality olive oil over each slice for an extra flavor boost.
- Fresh Salad: Pair with a simple mixed green salad dressed with lemon vinaigrette to balance the richness of the cake.
Dipping Sauces
- Yogurt Sauce: A tangy yogurt sauce with lemon and herbs complements the flavors perfectly.
- Pesto Drizzle: A swirl of pesto adds a nice herby touch and vibrant color to each serving.
How to Perfect Breakfast Veggie Crinkle Cake
To ensure your Breakfast Veggie Crinkle Cake turns out perfect every time, follow these handy tips.
- Use Fresh Vegetables: Fresh, seasonal veggies enhance flavor and texture, making your dish more vibrant.
- Layer Carefully: When layering phyllo pastry, ensure each sheet is brushed well with olive oil to achieve maximum crispiness.
- Monitor Baking Time: Keep an eye on the cake as it bakes; ovens may vary, so check for that golden brown color.
- Let It Cool Slightly: Allow the crinkle cake to cool for a few minutes before slicing to help it set and make serving easier.
Best Side Dishes for Breakfast Veggie Crinkle Cake
Pairing sides with your Breakfast Veggie Crinkle Cake can enhance its flavors and presentation. Here are some excellent options to consider.
- Fresh Fruit Salad: A mix of seasonal fruits adds sweetness and freshness that balances the savory cake.
- Roasted Cherry Tomatoes: These provide a burst of flavor and pair beautifully with the veggie crinkle cake.
- Crispy Bacon or Sausage: For those wanting a protein punch, crispy bacon or sausage links add heartiness to the meal.
- Avocado Toast: Creamy avocado on toasted bread gives a modern twist and complements the dish’s texture.
- Greek Yogurt Parfaits: Layer yogurt with granola and honey for a refreshing contrast in taste and texture.
- Herbed Quinoa Salad: A light quinoa salad packed with herbs offers a nutritious side full of flavor.
Common Mistakes to Avoid
Making the Breakfast Veggie Crinkle Cake can be simple, but there are common mistakes that could affect your outcome. Here are some tips to ensure your dish turns out perfectly.
- Overworking the Phyllo Pastry: When layering phyllo, handle it gently. Overworking can lead to tearing or making it tough. Keep a damp cloth over unused sheets to prevent drying.
- Skipping Seasoning: Don’t forget to season your vegetables well. A little kosher salt enhances the flavor greatly. Taste as you go to adjust seasoning.
- Ignoring Cooking Time: Baking for too long can burn the edges while leaving the center undercooked. Keep an eye on it and check for golden-brown color.
- Not Letting it Cool: Allowing the cake to cool slightly makes slicing easier and keeps it from falling apart. Patience is key here!
- Using Cold Ingredients: Make sure your egg yolks and milk are at room temperature before mixing. This helps with better integration and texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover slices of Breakfast Veggie Crinkle Cake in an airtight container.
- It can last for up to 3 days in the refrigerator.
Freezing Instructions
- Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.
- The cake can be frozen for up to 3 months.
Reheating Instructions
- Oven: Preheat the oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes until warmed through.
- Microwave: Heat each slice on a microwave-safe plate for 30-45 seconds. Check for warmth before serving.
- Stovetop: Use a non-stick skillet over low heat. Cover and warm each slice for about 5 minutes, flipping occasionally.
Frequently Asked Questions
Can I customize my Breakfast Veggie Crinkle Cake?
You can definitely customize this dish! Add any seasonal vegetables you like, or even some cheese for extra flavor.
What other vegetables work well in this dish?
Feel free to experiment with zucchini, bell peppers, or spinach. Just ensure they are sliced thinly for even cooking.
How do I know when my Breakfast Veggie Crinkle Cake is done?
The cake is ready when the phyllo is golden brown and crispy. A toothpick inserted into the center should come out clean.
Can I make this dish ahead of time?
Yes! You can prepare the filling and assemble it the day before, then bake when you’re ready to serve.
Final Thoughts
The Breakfast Veggie Crinkle Cake is not only visually stunning but also delicious and versatile. Perfect for brunch gatherings or a cozy family breakfast, you can easily customize it with your favorite veggies or herbs. Give this recipe a try, and enjoy a delightful savory treat that everyone will love!
Breakfast Veggie Crinkle Cake
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
Description
Indulge in the delightful flavors of our Breakfast Veggie Crinkle Cake, a savory masterpiece that takes brunch to the next level. Featuring layers of crispy phyllo pastry filled with a vibrant medley of fresh vegetables and creamy eggs, this dish is not only visually stunning but also incredibly satisfying. Perfect for family breakfasts or casual gatherings with friends, it offers a delicious twist on traditional breakfast casseroles. With the convenience of one-skillet preparation, cleanup is a breeze, making it as practical as it is appealing. Your guests will be wowed by its beautiful presentation and mouthwatering taste!
Ingredients
- 8 ounces store-bought phyllo pastry
- 1/4 cup extra virgin olive oil
- 2 cups mixed vegetables (thinly sliced)
- 1 1/4 cups whole milk
- 4 egg yolks
- 1 teaspoon fennel seeds
- 1 teaspoon sweet paprika
- 1 teaspoon granulated garlic
- Black pepper
- 2 garlic cloves, grated
- 1/3 cup finely chopped parsley
Instructions
- Preheat oven to 375°F (190°C) and grease a large oven-safe skillet with olive oil.
- Layer half of the phyllo sheets in the skillet, brushing each layer with olive oil.
- Sauté mixed vegetables in olive oil until softened; set aside.
- Whisk together milk, egg yolks, spices, and parsley in a bowl.
- Combine sautéed vegetables with the egg mixture.
- Pour the vegetable mixture over phyllo layers; fold edges over filling and top with remaining phyllo sheets brushed with oil.
- Bake for 50–60 minutes until golden brown and crispy.
- Allow to cool slightly before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
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