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Vegetable Phyllo Breakfast Bake

Savory Vegetable Phyllo Breakfast Bake for Easy Mornings

A delightful Vegetable Phyllo Breakfast Bake that's perfect for brunch, with layers of crispy pastry and a savory vegetable filling.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Phyllo Pastry Thawed for best results
  • 1/4 cup Olive Oil Can use melted butter for extra flavor
  • 1 teaspoon Salt
For the Filling
  • 2 cups Mixed Vegetables Zucchini, bell peppers, spinach, etc.
  • 1 cup Whole Milk Can swap with plant-based milk
  • 4 large Egg Yolks Can use flaxseed meal as an alternative
  • 1 teaspoon Fennel Seeds Lightly crushed
  • 1 teaspoon Paprika
  • 1 teaspoon Granulated Garlic
  • 2 cloves Fresh Garlic Minced
  • 1/2 teaspoon Black Pepper
  • 1/4 cup Chopped Parsley Can swap for dill or basil

Equipment

  • oven
  • Skillet
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 10–12 inch oven-safe skillet with olive oil.
  2. Layer half of the phyllo pastry sheets in the prepared skillet, brushing each layer with olive oil and a pinch of salt.
  3. In a separate skillet, heat 1 tablespoon of olive oil and sauté mixed vegetables for about 5–7 minutes.
  4. Whisk together whole milk, egg yolks, fennel seeds, paprika, granulated garlic, fresh garlic, black pepper, and chopped parsley in a large bowl.
  5. Fold the cooked vegetables into the custard mixture.
  6. Crumple the remaining phyllo sheets over the filling, brushing with olive oil and tucking the edges in.
  7. Bake for 50–60 minutes until golden-brown and the custard is set.
  8. Allow to cool for 10–15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 1.5mg

Notes

Cover phyllo sheets with a damp towel while assembling to prevent drying out. Allow the sautéed vegetables to cool before mixing for smoother custard.

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