Description
A delicious and colorful Breakfast Veggie Crinkle Cake that combines layers of vegetables with a creamy custard base, perfect for a hearty morning meal.
Ingredients
Scale
- 3 medium potatoes (peeled & thinly sliced, mandoline recommended)
- 2 medium carrots (peeled & thinly sliced)
- 1 red onion (thinly sliced)
- 1 zucchini (optional, thinly sliced)
- 4 large eggs
- 1 cup (240 ml) heavy cream (or half-and-half)
- ½ cup (120 ml) milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Use a mandoline slicer to get even thin slices of potatoes, carrots, onion, and zucchini.
- Pat dry the slices with a kitchen towel to remove excess moisture.
- In a bowl, whisk together eggs, cream, milk, salt, pepper, paprika, and garlic powder.
- Preheat oven to 375°F (190°C). Grease and line a round baking dish (springform works best).
- Arrange vegetable slices upright in a spiral pattern, alternating potatoes, carrots, and onion for color contrast.
- Slowly pour the custard mixture over the vegetables so it seeps through the layers.
- Sprinkle mozzarella and Parmesan evenly on top.
- Cover loosely with foil and bake for 40 minutes.
- Remove foil, bake an additional 20–25 minutes until golden and bubbly.
- Let cool slightly before slicing to hold shape.
- Sprinkle with fresh parsley and serve warm.
Notes
- For a spicier version, add red pepper flakes to the custard base.
- Feel free to substitute any vegetables you have on hand.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg