Introduction
There’s something about the combination of fluffy eggs, crispy veggies, and a warm, savory cake that just feels like the perfect start to your day. If you’re anything like me, breakfast can be tricky—sometimes, you’re craving something hearty, but you still want it to feel light and fresh. That’s where this Breakfast Veggie Crinkle Cake comes in. It’s a beautiful marriage of eggs, colorful veggies, and a simple crinkle-top cake that will make your morning routine feel a little bit more special.
What makes this veggie crinkle cake so amazing is how versatile it is—perfect for weekends when you have a little extra time or even for meal prep during the week. The textures are what really get me: the soft and airy interior contrasted with that crispy, golden crinkle on top. Trust me, your taste buds will be doing a happy dance with each bite!
I first made this for a family brunch, and it quickly became a go-to recipe for busy mornings and lazy weekends. My family loves it because it’s packed with fresh veggies—zucchini, bell peppers, onions—and it’s a total crowd-pleaser. Plus, the eggs hold everything together in this perfectly baked savory cake. I can’t wait for you to try it and fall in love with it just as much as I have.
Why You’ll Love This Recipe
Here are a few reasons why this Breakfast Veggie Crinkle Cake is bound to become your new favorite morning dish:
- Easy to Make: This recipe uses simple, everyday ingredients that you likely already have in your kitchen. The best part? It’s incredibly easy to put together. No fancy skills needed—just a little chopping, some mixing, and letting the oven do the magic.
- Packed with Veggies: If you’re trying to sneak in more vegetables (or just love them!), this is the perfect way to do it. Zucchini, bell peppers, and onions bring flavor, color, and nutrients to your morning without being overwhelming.
- Comforting Yet Light: It’s like a savory cake that fills you up but doesn’t weigh you down. The eggs hold everything together, but the crinkle topping adds just the right amount of crunch.
- Customizable: You can adjust the veggies based on what’s in season or what you have in your fridge. Whether you add spinach, mushrooms, or even a little turkey bacon, this recipe works beautifully with almost any combination of ingredients.
This dish is not only great for family breakfasts but also makes for an easy brunch item for gatherings or meal prep for the week. Plus, it’s so satisfying that you’ll feel full without feeling stuffed.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4-6 servings
Nutritional Facts (Per serving):
- Calories: 250
- Protein: 12g
- Carbs: 20g
- Fat: 15g
Ingredients
Here’s what you’ll need to make this Breakfast Veggie Crinkle Cake:
- 2 medium zucchinis, grated (about 2 cups)
- 1 bell pepper, finely chopped
- 1 medium onion, finely chopped
- 6 large eggs
- 1 cup shredded cheese (cheddar or mozzarella works great!)
- 1/2 cup breadcrumbs (for added texture)
- 1/4 cup milk (any type will do)
- 2 tbsp olive oil (for sautéing the veggies)
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh herbs like parsley or basil for garnish
Why these ingredients?
- Zucchini: Adds moisture and a mild flavor, making the base of this cake soft and airy.
- Bell pepper and onion: These veggies bring a sweet and savory combo that balances the dish.
- Eggs: The binding agent that holds everything together while adding a rich, custard-like texture.
- Shredded cheese: Adds a touch of creaminess and meltiness to the cake.
- Breadcrumbs: They contribute to the signature crinkle topping while helping absorb excess moisture from the veggies.
Step-by-Step Instructions
- Preheat Your Oven & Prep the Veggies
Preheat your oven to 375°F (190°C). While the oven is heating up, grab a large skillet and heat the olive oil over medium heat. Add the grated zucchini, bell pepper, and onion. Sauté for about 5-7 minutes, until the veggies soften and any excess moisture from the zucchini evaporates. Set aside to cool slightly. - Mix the Wet Ingredients
In a large mixing bowl, crack the 6 eggs and whisk them until they’re fully combined. Add the milk, garlic powder, oregano, and a pinch of salt and pepper. Give it a good whisk again to make sure everything is evenly mixed. - Combine the Veggies & Cheese
Add the sautéed veggies to the egg mixture and stir in the shredded cheese. The cheese will melt into the mixture as it cooks, giving the crinkle cake a creamy, cheesy texture. - Add the Breadcrumbs
Stir in the breadcrumbs, which will help bind the mixture together and give that crispy, crinkled top we all love. At this point, you can adjust the seasoning with a little more salt, pepper, or garlic powder if needed. - Pour into a Baking Dish
Grease a 9×9-inch baking dish with a bit of olive oil or non-stick spray. Pour the veggie mixture into the dish, spreading it evenly with a spatula. - Bake to Perfection
Pop the dish into the oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden brown and crispy, and a toothpick inserted into the center comes out clean. Let it cool for a few minutes before slicing it into squares. - Serve & Enjoy!
Serve your Breakfast Veggie Crinkle Cake warm with a sprinkle of fresh herbs on top. I love pairing it with a side of fruit or a simple green salad to balance out the meal.
How to Serve
- Serve the veggie crinkle cake on its own for a light, satisfying breakfast.
- Pair it with crispy bacon or turkey bacon for a protein-packed meal.
- Top with a dollop of sour cream or a few slices of avocado for added richness.
- If you’re feeling extra indulgent, drizzle a little hot sauce or a tangy yogurt dressing over the top for a burst of flavor.
- It also makes a great addition to a brunch spread—serve it alongside fresh fruit, granola, and a pitcher of freshly squeezed orange juice.
Additional Tips
- Drain the Zucchini: Zucchini tends to release a lot of water, so after grating it, press out the excess moisture using a paper towel or cheesecloth. This will help prevent your crinkle cake from becoming soggy.
- Toast the Breadcrumbs: If you have a few extra minutes, toast the breadcrumbs in a dry skillet for a few minutes before adding them to the mixture. This extra step adds a delightful crunch and depth of flavor.
- Don’t Overmix the Eggs: When mixing the eggs and vegetables, be sure not to overmix. You want everything to come together without being too mushy. A gentle stir will do.
- Add Spice: For a little extra kick, sprinkle in some red pepper flakes or diced jalapeños to the veggie mixture.
- Make Ahead: This recipe is perfect for meal prep! You can bake the veggie crinkle cake the night before and store it in the fridge. Just reheat individual portions in the microwave or oven the next morning.
Recipe Variations
- Vegetarian Option: This recipe is already vegetarian, but you can easily add more veggies like spinach, kale, or mushrooms for extra flavor.
- Add Protein: For a heartier meal, add some cooked chicken sausage, turkey bacon, or even scrambled tofu.
- Gluten-Free: Use gluten-free breadcrumbs or swap them for ground oats for a gluten-free option.
- Dairy-Free: Skip the cheese or use a dairy-free alternative like nutritional yeast for a cheesy flavor.
- Spicy Kick: Stir in a small amount of diced jalapeños or a sprinkle of chili powder for a bit of heat.
Serving Suggestions
- Side Dishes: Serve alongside a refreshing green salad, roasted potatoes, or even some crispy hash browns.
- Beverages: Pair it with a freshly brewed cup of coffee, a smoothie, or fresh orange juice for the perfect breakfast or brunch.
- For Kids: Serve in smaller portions with some fruit on the side for a balanced, kid-friendly meal.
Freezing and Storage
- Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze slices of the veggie crinkle cake for up to 3 months. Just wrap individual pieces in plastic wrap and store them in a freezer-safe container or bag.
- Reheating: To reheat, pop a slice in the microwave for 1-2 minutes or warm it in the oven at 350°F until heated through. It’s just as delicious the second time around!
Special Equipment
- Grater: A box grater works best for grating the zucchini and other veggies.
- Baking Dish: A 9×9-inch baking dish is the perfect size for this recipe. If you don’t have one, a similar-sized casserole dish will work.
- Skillet: A non-stick skillet is great for sautéing the veggies without them sticking.
FAQ Section
- Can I use frozen veggies?
Fresh veggies are best for this recipe, but you can use frozen if you’re in a pinch. Just make sure to thaw and drain them before using. - Can I make this ahead of time?
Yes! You can prep and bake the veggie crinkle cake the night before, then store it in the fridge. Just reheat before serving. - How can I make this spicier?
Add red pepper flakes or diced jalapeños to the veggie mixture for a bit of spice. - What if I don’t have breadcrumbs?
You can substitute breadcrumbs with crushed crackers or rolled oats for a similar texture.
Breakfast Veggie Crinkle Cake
- Total Time: 50 minutes
Ingredients
Scale
- 2 medium zucchinis, grated (about 2 cups)
- 1 bell pepper, finely chopped
- 1 medium onion, finely chopped
- 6 large eggs
- 1 cup shredded cheese (cheddar or mozzarella works great!)
- 1/2 cup breadcrumbs (for added texture)
- 1/4 cup milk (any type will do)
- 2 tbsp olive oil (for sautéing the veggies)
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh herbs like parsley or basil for garnish
Instructions
- Preheat Your Oven & Prep the Veggies
Preheat your oven to 375°F (190°C). While the oven is heating up, grab a large skillet and heat the olive oil over medium heat. Add the grated zucchini, bell pepper, and onion. Sauté for about 5-7 minutes, until the veggies soften and any excess moisture from the zucchini evaporates. Set aside to cool slightly. - Mix the Wet Ingredients
In a large mixing bowl, crack the 6 eggs and whisk them until they’re fully combined. Add the milk, garlic powder, oregano, and a pinch of salt and pepper. Give it a good whisk again to make sure everything is evenly mixed. - Combine the Veggies & Cheese
Add the sautéed veggies to the egg mixture and stir in the shredded cheese. The cheese will melt into the mixture as it cooks, giving the crinkle cake a creamy, cheesy texture. - Add the Breadcrumbs
Stir in the breadcrumbs, which will help bind the mixture together and give that crispy, crinkled top we all love. At this point, you can adjust the seasoning with a little more salt, pepper, or garlic powder if needed. - Pour into a Baking Dish
Grease a 9×9-inch baking dish with a bit of olive oil or non-stick spray. Pour the veggie mixture into the dish, spreading it evenly with a spatula. - Bake to Perfection
Pop the dish into the oven and bake for 30-35 minutes. You’ll know it’s done when the top is golden brown and crispy, and a toothpick inserted into the center comes out clean. Let it cool for a few minutes before slicing it into squares. - Serve & Enjoy!
Serve your Breakfast Veggie Crinkle Cake warm with a sprinkle of fresh herbs on top. I love pairing it with a side of fruit or a simple green salad to balance out the meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 6
- Calories: 250
- Fat: 15g
- Carbohydrates: 20g
- Protein: 12g
Conclusion
I hope this Breakfast Veggie Crinkle Cake becomes a new staple in your kitchen! It’s so easy to make, packed with healthy veggies, and deliciously satisfying. Whether you’re serving it for a family breakfast, meal prepping for the week, or just looking for a fun way to eat more vegetables in the morning, this recipe has got you covered.
I can’t wait to hear how your veggie crinkle cakes turn out—be sure to tag me on Instagram or leave a comment below with your thoughts. And if you love it as much as I do, don’t forget to share it with your friends and family. Happy cooking!
