Description

Start your day with the delightful Breakfast Veggie Crinkle Cake, a vibrant and fluffy dish that blends delicious cake with fresh vegetables. Perfect for brunch gatherings or lazy mornings, this recipe is easy to customize based on seasonal produce. Each bite bursts with flavor, making it a nutritious and visually appealing addition to your breakfast table.

Ingredients

Scale

1 cup cake flour
2 tsp baking powder
1/2 tsp salt
3 large eggs
1 cup whole milk (or plant-based milk)
1 cup finely chopped mixed vegetables (zucchini, bell peppers, spinach)
1/2 cup shredded cheese (optional)
2 tbsp fresh herbs (basil or parsley), chopped

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish.
In a large bowl, whisk together cake flour, baking powder, and salt.
In another bowl, beat eggs until frothy; gradually add milk while whisking.
Fold in chopped vegetables and shredded cheese gently.
Pour the batter into the prepared dish and spread evenly.
Bake for 30-35 minutes until golden brown; use a toothpick to check doneness.
Cool slightly before slicing; serve warm with fresh herbs on top.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 210
Sugar: 3g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 8g
Cholesterol: 80mg

Keywords: Feel free to substitute zucchini with carrots or other seasonal veggies for variety. Add a sprinkle of cheese on top before baking for extra flavor. Store leftovers in an airtight container for up to three days; reheat in the microwave.