Description

Start your day on a vibrant note with our Breakfast Veggie Crinkle Cake. This delightful breakfast treat combines the fluffiness of cake with colorful, nutritious veggies for a wholesome morning experience. Perfect for lazy weekends or busy weekdays, it’s easy to make and sure to impress your family. With every bite, enjoy a harmonious blend of sweetness and savory notes that will transform your breakfast routine into something extraordinary.

Ingredients

Scale

1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup granulated sugar
2 large eggs
1 cup whole milk (or almond/oat milk)
1 cup mixed vegetables (bell peppers, spinach, carrots), finely chopped
½ cup shredded cheese (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, whisk together flour, baking powder, salt, and sugar until well combined.
In another bowl, beat the eggs and mix in the milk until blended.
Gently combine the wet ingredients with the dry ingredients until just mixed; avoid overmixing for a light texture.
Fold in the chopped vegetables using a spatula. Pour the batter into the prepared pan, smoothing out the top. If desired, sprinkle cheese on top.
Bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean. Allow cooling slightly before slicing and serving warm.

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

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: Swap out mixed vegetables based on seasonality or personal preference; zucchini can substitute carrots for variation. For extra flavor, consider adding herbs like basil or thyme. Store leftovers in an airtight container in the fridge for up to three days; reheat in an oven or microwave.