Breakfast Veggie Crinkle Cake – Carolina Gelen

Breakfast Veggie Crinkle Cake is a delightful dish that brings the goodness of fresh vegetables to your morning table. This recipe features layers of crispy phyllo pastry filled with a creamy mixture of vegetables and spices. It’s a delicious way to start your day or enjoy a light meal. Many people love this dish for its comfort and simplicity. It’s perfect for brunch gatherings, a family breakfast, or even a light dinner. The combination of textures—from the flaky pastry to the tender veggies—makes each bite a treat.

Why make this recipe

This recipe is easy and perfect for beginners. You don’t need fancy cooking skills to whip up a Breakfast Veggie Crinkle Cake. It uses simple, store-bought ingredients that you can find at your local grocery store. The dish is budget-friendly, letting you create something special without breaking the bank. Plus, it’s a great way to use up any leftover vegetables you have on hand. With just a little preparation, you can serve a delicious meal that everyone will enjoy, making it a favorite for families.

How to make Breakfast Veggie Crinkle Cake – Carolina Gelen

Making this Breakfast Veggie Crinkle Cake is a straightforward process. You’ll start by layering the phyllo pastry and then incorporating your favorite vegetables. The preparation is simple, with a few easy steps that lead to a flavorful outcome. This recipe suits any skill level, making it stress-free for weeknight dinners or weekend breakfasts. With minimal effort, you’ll have a beautiful dish ready to impress.

Ingredients

You’ll need the following simple ingredients:

• 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
• 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

Directions

1. Preheat your oven to 375°F (190°C).
2. Grease a baking dish with olive oil.
3. Layer the thawed phyllo pastry in the dish, brushing each layer lightly with olive oil and sprinkling with salt.
4. In a bowl, mix the sliced vegetables with grated garlic, parsley, fennel seeds, paprika, and salt.
5. In another bowl, whisk together the whole milk and egg yolks until well combined.
6. Pour the vegetable mix over the phyllo layers, spreading it evenly.
7. Pour the milk and egg mixture over the veggies.
8. Fold the edges of the phyllo over the filling and drizzle more olive oil on top.
9. Bake for 30-35 minutes or until the top is golden brown.
10. Let it cool slightly before slicing and serving.

How to serve Breakfast Veggie Crinkle Cake – Carolina Gelen

There are many delightful ways to serve this dish. Breakfast Veggie Crinkle Cake is fantastic hot from the oven, but it can also be enjoyed at room temperature. You can serve it alongside a fresh green salad for lunch or pair it with yogurt and fruit for a heartier breakfast. For dinner, it works well with a protein like grilled chicken or fish. You can also slice it into smaller squares for appetizers or snacks. Your family and guests will love the versatility of this dish.

How to store Breakfast Veggie Crinkle Cake – Carolina Gelen

To store your Breakfast Veggie Crinkle Cake, let it cool completely. Then, cover it with plastic wrap and store it in the refrigerator. It will stay fresh for up to three days. If you have leftovers, you can freeze them in an airtight container. The cake will keep well in the freezer for up to two months. To reheat, simply thaw it in the fridge overnight and warm it in the oven.

Tips to make Breakfast Veggie Crinkle Cake – Carolina Gelen

• Ensure the phyllo pastry is thawed completely before using for the best texture.
• Do not skip the oil on the phyllo layers; this creates a wonderful crispiness.
• Experiment with different vegetables, such as spinach, bell peppers, or zucchini, to find your favorite flavors.
• Avoid overcooking; keep an eye on the cake to prevent burning.

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Variation

There are many ways to customize your Breakfast Veggie Crinkle Cake. You can switch up the vegetables based on what you have on hand. Adding cheese can enhance the flavor, so consider topping it with feta or mozzarella. For a spicier kick, add some chopped jalapeños or red pepper flakes. If you’re looking for a dairy-free option, substitute almond or oat milk for the whole milk. The possibilities are endless!

FAQs

Can I make Breakfast Veggie Crinkle Cake ahead of time?

Yes, you can prepare the vegetable filling the night before and assemble the dish in the morning.

What can I use instead of phyllo pastry?

If you don’t have phyllo pastry, you can use puff pastry, though the texture will be different.

How long does this dish stay fresh?

Breakfast Veggie Crinkle Cake stays fresh in the fridge for up to three days. It can also be frozen for two months.

This easy and delicious Breakfast Veggie Crinkle Cake is sure to become a favorite in your kitchen. Enjoy every savory bite!