Crispy, golden phyllo on top, silky savory custard inside—this Vegetable Phyllo Breakfast Bake delivers the perfect balance of texture and flavor while still being incredibly simple to prepare. If you want a breakfast or brunch recipe that looks impressive but doesn’t require advanced skills, this crinkle-style phyllo bake is the winning choice. Thin layers of phyllo are lightly crinkled to create a crunchy top and bottom, while a seasoned vegetable-and-egg mixture keeps the inside tender and flavorful.

This is an ideal make-ahead recipe for weekends, holiday mornings, potlucks, and family gatherings because it bakes in one skillet and reheats beautifully without losing its crispness. You can change the vegetables based on what you have in the fridge, and the whole dish uses basic pantry ingredients. Whether served warm or at room temperature, this breakfast bake is reliable, versatile, and guaranteed to impress without extra effort.

Why You’ll Love This Vegetable Phyllo Breakfast Bake

Looks impressive — extremely easy

The layered phyllo creates a “crinkle cake” effect without needing any special skill.

One-pan, minimal cleanup

Everything bakes in one oven-safe skillet.

Flavor-packed

Crispy pastry, tender vegetables, aromatic herbs, and warm spices create a balanced savory bite.

Perfect for breakfast, brunch, or meal prep

Great warm, room temperature, or reheated.

Ingredients You Need

Phyllo Crust

• 8 oz (226g) phyllo pastry sheets, thawed
• ¼ cup extra virgin olive oil (plus more for brushing)
• Kosher salt, to taste

Savory Vegetable Filling

• 2 cups thinly sliced mixed vegetables (zucchini, peppers, spinach, mushrooms, etc.)
• 1 ¼ cups whole milk
• 4 egg yolks
• 1 teaspoon fennel seeds, lightly crushed
• 1 teaspoon sweet paprika
• 1 teaspoon granulated garlic or ½ teaspoon garlic powder
• Black pepper, to taste
• 2 cloves fresh garlic, grated
• ⅓ cup finely chopped fresh parsley

Tools You’ll Need

• Large oven-safe skillet
• Pastry brush
• Mixing bowl
• Whisk
• Knife or kitchen shears

How to Make Vegetable Phyllo Breakfast Bake

Before You Begin

Preheat the oven and prepare your skillet as listed. Ingredient moisture and oven performance may vary, so use both time ranges and visual cues for doneness.

Step 1 — Prepare Oven & Skillet

Preheat to 375°F (190°C).
Lightly grease an oven-safe skillet with olive oil.

Step 2 — Build the Phyllo Base

Unroll phyllo and keep unused sheets covered with a damp towel to prevent drying.
Layer half the sheets in the skillet, gently crinkling them.
Brush lightly with olive oil and sprinkle a small pinch of salt.

Visual cue: phyllo should look loosely folded, not flattened.

Step 3 — Sauté the Vegetables

Heat 1 tbsp olive oil in a pan.
Add sliced vegetables and a small pinch of salt.
Cook 5–7 minutes, stirring occasionally.

Visual cue: vegetables should look softened and glossy but not browned or mushy.
Let cool until warm—not hot—to protect the egg mixture.

Step 4 — Mix the Savory Custard

Whisk together:

• Milk
• Egg yolks
• Fennel seeds
• Paprika
• Granulated garlic
• Fresh grated garlic
• Black pepper
• Parsley

Visual cue: mixture looks smooth and slightly foamy.

Step 5 — Combine Vegetables & Custard

Fold vegetables into the custard.

Visual cue: vegetables should be evenly coated without excess liquid pooling.

Step 6 — Add the Top Phyllo Layer

Crinkle remaining phyllo sheets and place on top.
Brush lightly with olive oil.
Tuck edges gently around filling.

Step 7 — Bake

Bake 50–60 minutes or until:

• The top is golden and crisp
• The center looks set (not wet or jiggly)

Actual time varies depending on oven and phyllo thickness.

Step 8 — Cool & Serve

Cool 5 minutes before slicing to help the layers set.
Serve warm or at room temperature.

Serving Ideas

• Sprinkle with fresh herbs
• Serve with a lemony salad
• Add feta, olives, or pesto for a Mediterranean twist

Storage & Make-Ahead Tips

Refrigerate

Store in an airtight container up to 3 days.

Freeze

Wrap slices and freeze up to 3 months.
Thaw overnight in the fridge.

Reheat

• Oven: 350°F for 10–15 minutes (crispiest results)
• Microwave: 30–45 seconds (softer phyllo)

Make Ahead

Assemble fully, cover, refrigerate overnight, bake the next day.

Expert Tips for Success

• Keep phyllo sheets under a damp towel so they don’t dry out.
• Use room-temperature milk and eggs for better mixing.
• Brush enough olive oil for a crisp golden crust.
• Don’t slice immediately — let it set first.

Recipe Variations

• Add feta or mozzarella
• Use Italian herbs instead of fennel + paprika
• Add spinach, mushrooms, or tomatoes
• Make spicy with chili flakes

FAQ

1. Can I use frozen vegetables?

Yes — just thaw completely and squeeze out extra moisture so the phyllo stays crisp.

2. What vegetables work best?

Zucchini, bell peppers, spinach, mushrooms, carrots, onions, or any thinly sliced mixed vegetables.

3. How do I know it’s done baking?

The top becomes golden and crisp, and a knife inserted into the center comes out clean.

4. Can I make this vegetarian or vegan?

It’s already vegetarian. To make it vegan, use vegan milk and an egg substitute.

5. Why is my phyllo tearing?

Phyllo dries fast. Keep unused sheets covered with a damp towel.

!

Recipe Card — Vegetable Phyllo Breakfast Bake

Vegetable Phyllo Breakfast Bake
Author: Isaac Blogger
Method: Baking
Cuisine: Mediterranean
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hr 20 min
Servings: 6

Before You Begin

Preheat the oven and prepare your skillet as listed. Ingredient moisture and oven variability can affect results, so use visual cues alongside time ranges.

Ingredients

• 8 oz phyllo pastry
• ¼ cup olive oil
• 2 cups thinly sliced vegetables
• 1 ¼ cups whole milk
• 4 egg yolks
• 1 tsp fennel seeds
• 1 tsp paprika
• 1 tsp granulated garlic
• 2 garlic cloves, grated
• Black pepper
• ⅓ cup chopped parsley

Instructions

Step 1 — Prepare Oven & Skillet
Preheat to 375°F and grease skillet.

Step 2 — Build Base
Layer half the phyllo, brushing with olive oil.

Step 3 — Sauté Vegetables
Cook 5–7 minutes until softened and glossy; cool slightly.

Step 4 — Mix Custard
Whisk milk, egg yolks, spices, garlic, parsley.

Step 5 — Combine
Fold cooled vegetables into custard.

Step 6 — Add Top Layer
Crinkle remaining phyllo on top; brush with oil.

Step 7 — Bake
Bake 50–60 minutes until golden and center is set.

Step 8 — Cool
Rest 5 minutes before slicing.

Storage

• Refrigerate up to 3 days
• Freeze up to 3 months (wrapped well)
• Reheat at 350°F until warmed through

Safety Note: Discard if odor, color, or texture changes.

Nutrition (Approximate, per serving — based on 6 servings)

• Calories: ~290
• Protein: ~10 g
• Fat: ~18 g
• Carbohydrates: ~24 g
• Fiber: ~2 g
• Sugar: ~4 g
• Sodium: ~310 mg

Nutrition Disclaimer:
Nutrition values are estimates and may vary depending on ingredient brands, measurement accuracy, substitutions, and portion size. Use these numbers as general guidance only.