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Breakfast Veggie Crinkle Cake

Breakfast Veggie Crinkle Cake – Savory, Golden, and Perfect for Mornings

This Breakfast Veggie Crinkle Cake is one of those cozy, feel-good dishes that looks impressive but is surprisingly simple. Layers of crinkled phyllo dough are tucked with tender vegetables, cheese, and a creamy egg custard, then baked until golden and crisp on top. It’s perfect for brunch, meal prep, or a hearty make-ahead breakfast that feeds a crowd.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 7
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crinkle Base
  • 8 –10 sheets phyllo dough thawed
  • 4 tbsp unsalted butter melted
  • 1 tbsp olive oil
For the Veggie Filling
  • 1 cup spinach chopped
  • ½ cup bell pepper finely diced
  • ½ cup zucchini grated and squeezed dry
  • ¼ cup red onion finely chopped
  • 1 cup shredded cheese feta, mozzarella, or cheddar
For the Egg Custard
  • 4 large eggs
  • 1 cup milk or half-and-half
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
Optional:
  • pinch of red pepper flakes

Method
 

Prepare the Phyllo
  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish. Gently scrunch each phyllo sheet into loose folds and place them side by side in the dish until full. Brush with melted butter mixed with olive oil.
Bake the Base
  1. Bake for 10 minutes until lightly golden and crisp. Remove from oven.
Add the Vegetables
  1. Tuck spinach, bell pepper, zucchini, and onion evenly between the folds of phyllo. Sprinkle shredded cheese over the top.
Mix the Custard
  1. In a bowl, whisk eggs, milk, salt, pepper, garlic powder, and red pepper flakes.
Assemble
  1. Slowly pour the egg mixture evenly over the crinkled phyllo and vegetables, making sure it seeps into all the layers.
  2. Bake
  3. Return to the oven and bake for 30–35 minutes, until puffed, set in the center, and deeply golden.
Serve
  1. Let rest 5–10 minutes before slicing. Serve warm.

Notes

Make it heartier: Add cooked mushrooms, broccoli, or breakfast sausage.
Cheese swap: Feta adds a Mediterranean feel; cheddar makes it extra cozy.
Meal prep friendly: Keeps well refrigerated for up to 4 days.
Reheating: Warm in the oven to keep the phyllo crisp.