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Breakfast Veggie Crinkle Cake

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This savory, flaky breakfast cake is packed with layers of crispy phyllo dough, cheesy eggs, and colorful veggies, all baked to golden perfection. It’s easy, delicious, and perfect for a brunch, meal prep, or a protein-packed start to your day!

Ingredients

Scale
  • 6 sheets of phyllo dough, thawed
  • 3 tbsp melted butter or olive oil
  • 4 eggs
  • ¾ cup milk
  • ½ cup crumbled feta cheese (or shredded cheddar/parmesan)
  • 1 cup mixed vegetables (spinach, bell peppers, zucchini, mushrooms, etc.), chopped
  • 1 clove garlic, minced
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika (optional)
  • 1 tbsp sesame seeds or everything bagel seasoning (for topping, optional)

Instructions

1. Preheat & Prep

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9-inch round baking dish or line with parchment paper.

2. Sauté the Vegetables

  1. In a pan, heat 1 tbsp butter or oil over medium heat.
  2. Add garlic and chopped vegetables, cook for 3-4 minutes until slightly softened.

3. Assemble the Crinkle Cake

  1. Take one phyllo sheet, scrunch it loosely, and place it in the baking dish.
  2. Repeat with the remaining sheets until the dish is filled.
  3. Brush melted butter or oil over the scrunched phyllo layers.

4. Prepare the Egg Mixture

  1. In a bowl, whisk together eggs, milk, salt, pepper, paprika, and cheese.
  2. Pour the egg mixture evenly over the crinkled phyllo dough.
  3. Sprinkle sautéed veggies on top.

5. Bake & Serve

  1. Bake for 30-35 minutes, until the top is golden and crispy.
  2. Sprinkle with sesame seeds or bagel seasoning before serving.
  3. Slice and enjoy warm!

Notes

  • Make it dairy-free by using almond milk and dairy-free cheese.
  • Add cooked sausage, bacon, or tofu crumbles for extra protein.
  • Store leftovers in the fridge for 3 days and reheat in the oven for crispiness.

Find it online: https://ukfinda.com/breakfast-veggie-crinkle-cake/