Herbed Vegetable Spring Brunch

Name: Herbed Vegetable Spring Brunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped kale; 1 cup diced bell peppers (any color); 1 cup chopped zucchini; 1 cup diced tomatoes; 1/2 cup chopped green onions; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh basil; 6 large eggs; 1/2 cup whole milk; 1 cup shredded cheddar cheese; 1/2 teaspoon Diamond Crystal kosher salt; 1/4 teaspoon black pepper

Highlighted under: Spring Greens | New Veggies

We had a sunny weekend and I wanted something fresh and colorful for brunch, so this dish came to mind. It’s been a hit with family and friends alike, not to mention super easy to throw together. My partner said it might be the best way to wake up on a Sunday morning. A mix of seasonal veggies, herbs, and cheesy goodness really makes this one shine. Plus, it’s a great way to use up whatever you have lying around the fridge.

Created by

The Yumandstir Team

Last updated on 2026-03-18T13:47:47.591Z

One sunny morning, I found myself craving something light yet satisfying for brunch. I had a few veggies in the fridge and some fresh herbs, so I tossed them together in a baking dish, added some eggs and cheese, and hoped for the best. Honestly, I should have made this sooner!

My family couldn’t believe how tasty it was and how pretty the colors turned out. I think the trick is to use whatever herbs you fancy, which gives it a personal touch. Next time, I'm definitely adding more spinach because it just gets better with every bite.

Why I Keep Making This

It’s a great way to clean out the fridge
Such a pretty dish for brunch guests
Customizable with whatever veggies you have

Choosing Your Ingredients

When you're picking out vegetables for this dish, try to go for what's fresh and in season. I usually look for bright, vibrant colors to make everything pop. If you have other veggies lying around, give them a try. Carrots, spinach, or even broccoli could work beautifully in this mix. Just make sure to chop everything into similar-sized pieces so they cook evenly.

Herbs are a game changer in this recipe. Fresh parsley and basil not only add a burst of color but also brighten up the whole dish. If you don't have fresh herbs, using dried ones can work, but I find the flavor isn't quite the same. Try adding a sprinkle of Italian seasoning or even some black olives for an interesting twist.

A Quick Note on Herbed Vegetable Spring Brunch

This hearty brunch dish is forgiving when it comes to cooking times. If you find yourself needing to leave it in a few extra minutes, don’t panic. Just keep an eye on it; the top should look a nice golden brown when it's ready, and a toothpick or knife should come out clean from the center. If it's still a bit wobbly after 30 minutes, give it a few more minutes until it's set.

I've tried this with various cheese types too, so feel free to switch it up. Feta or mozzarella can add a different touch and still give you that cheesy goodness. Also, if you ever find yourself with leftover spring brunch, it reheats well in the microwave or oven, making it great for meal prep.

Ingredients

Vegetables and Herbs

2 cups chopped kale
1 cup diced bell peppers (any color)
1 cup chopped zucchini
1 cup diced tomatoes
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil

Egg and Cheese Mixture

6 large eggs
1/2 cup whole milk
1 cup shredded cheddar cheese
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper

Instructions

Preheat the Oven

First, preheat your oven to 375°F (190°C). It takes a bit of time, so it’s good to get this step out of the way.

Prep the Veggies

In a large bowl, mix the kale, bell peppers, zucchini, tomatoes, green onions, parsley, and basil. Sometimes, I like to add a bit of garlic too, if I have some on hand, for extra oomph.

Make the Egg Mixture

In another bowl, whisk together the eggs, milk, cheddar cheese, salt, and pepper. Make sure it’s well combined or some eggs will cook up without their cheese buddies.

Combine and Bake

Spread the veggie mix into a greased baking dish, then pour the egg mixture over it evenly. Give it a gentle stir to make sure it’s all coated. Bake for 30 minutes or until the eggs are set and the top is golden. You can check by inserting a knife into the center — if it comes out clean, you’re good to go.

Pro Tips

Feel free to swap in any veggies you have; mushrooms or asparagus would be great too.
You can prep everything ahead of time and store it in the fridge, then just bake in the morning.
Serving it with a dollop of sour cream adds a nice creaminess.

How to Store Herbed Vegetable Spring Brunch

If you've got leftovers, store them in an airtight container in the fridge. They should last about three to four days. Just know that the veggies might soften a bit more once refrigerated, but the flavors actually deepen, which is nice for a next-day bite. If you're planning to freeze it, I suggest cutting it into portions before freezing, so you can heat up just what you need.

Ways to Switch It Up

This dish is really all about versatility. You can add some protein to it too. Cooked sausage or bacon can mix well with the veggies—just be sure to cook those before adding to the baking dish. Or, if you're looking for something lighter, you can toss in some fresh spinach for a nice twist.

If you want a touch of spice, try adding a pinch of red pepper flakes to the egg mixture. I did that once, and it gave a really nice warming kick without overpowering the other flavors. Honestly, this is one of those recipes where you can really make it your own, so have fun with it!

Questions About Recipes

→ Can I use frozen vegetables?

You can, but I wouldn't recommend it — fresh veggies taste so much better here.

→ What if I don’t have fresh herbs?

Honestly, I skip the herbs half the time and it's still good, but they do make a difference.

→ Can I make this ahead of time?

Yes! You can prepare it the night before and just pop it in the oven in the morning. Super easy for brunch.