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Slice of savory phyllo breakfast casserole showing flaky pastry and vegetable filling
Isaac blogger

Vegetable Phyllo Breakfast Bake

A crispy, golden phyllo breakfast bake filled with tender vegetables and savory custard. Easy, impressive, and perfect for brunch, meal prep, or gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Breakfast / Brunch
Cuisine: Mediterranean
Calories:
Ingredients Method Notes

Ingredients
  

  • Phyllo Layer
  • 8 oz phyllo pastry, thawed in refrigerator
  • ¼ cup olive oil
  • ½ tsp salt
  • Vegetable Filling
  • 2 cups thinly sliced mixed vegetables
  • 1¼ cups whole milk
  • 4 egg yolks
  • 1 tsp fennel seeds, lightly crushed
  • 1 tsp paprika
  • 1 tsp granulated garlic
  • 2 garlic cloves, grated
  • Black pepper to taste
  • ⅓ cup chopped parsley

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare Oven & Skillet
  4. Preheat oven to 375°F (190°C). Lightly grease a 10–12 inch oven-safe skillet.
  5. Build Base
  6. Layer half the phyllo sheets in skillet, gently crinkling. Brush lightly with oil and sprinkle salt.
  7. Cook Vegetables
  8. Heat 1 tbsp olive oil in skillet over medium heat.
    Add vegetables and cook 5–7 minutes, stirring occasionally, until softened and most moisture has evaporated. Cool slightly.
  9. Mix Custard
  10. Whisk milk, egg yolks, fennel seeds, paprika, granulated garlic, grated garlic, pepper, and parsley until smooth.
  11. Combine
  12. Fold cooled vegetables into custard mixture until evenly coated.
  13. Add Top Layer
  14. Crinkle remaining phyllo sheets on top. Brush lightly with oil.
  15. Bake
  16. Bake 50–60 minutes until top is golden and center reaches 160°F (71°C) or a knife inserted comes out clean.
  17. Cool
  18. Rest 10–15 minutes before slicing to allow custard to fully set.

Notes

  • Keep phyllo dough covered with a damp towel while assembling to prevent drying.
  • Allow cooked vegetables to cool slightly before mixing with eggs to avoid scrambling.
  • Remove excess moisture from vegetables to help the layers bake evenly.
  • Bake until the center is fully set and reaches about 160°F (71°C).
  • Refrigerate leftovers within 2 hours and reheat until hot throughout before serving.