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
Scale
- 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