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Breakfast Veggie Crinkle Cake

🥕 Breakfast Veggie Crinkle Cake – Savory, Crispy, and Brunch-Perfect

This Breakfast Veggie Crinkle Cake features flaky phyllo dough crinkled into golden folds, filled with a creamy egg custard and colorful vegetables. Crispy on top, tender inside, and full of savory flavor, it’s perfect for brunch, meal prep, or a make-ahead breakfast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast, brunch
Cuisine: Mediterranean-inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 8 –10 sheets phyllo dough thawed
  • ¼ cup melted butter or olive oil
Veggies
  • 1 small zucchini thinly sliced
  • 1 small carrot grated
  • ½ red bell pepper thinly sliced
  • 2 green onions chopped
  • 1 cup fresh spinach chopped
Custard
  • 4 large eggs
  • 1 cup milk or half-and-half
  • ½ cup crumbled feta cheese
  • ¼ cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper

Equipment

  • 8×8-inch baking dish
  • Mixing bowl
  • Whisk
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
  2. Gently crinkle phyllo sheets accordion-style and arrange upright in the dish until full.
  3. Brush phyllo generously with melted butter or olive oil.
  4. Scatter vegetables evenly between the folds.
  5. In a bowl, whisk eggs, milk, feta, Parmesan, salt, and pepper.
  6. Slowly pour custard over the phyllo, letting it soak into all layers.
  7. Bake uncovered for 40–45 minutes, until golden and set in the center.
  8. Rest 10 minutes before slicing and serving.

Notes

Let phyllo sit out for a few minutes before crinkling for extra crispness.
Swap veggies seasonally—mushrooms, leeks, or broccoli work well.
Great warm or at room temperature.
Store leftovers refrigerated for up to 3 days.