This quick and easy breakfast idea is one of my favorite ways to use up that half of cabbage in your fridge. It’s full of amazing antioxidants and creates the perfect vessel for eggs to cook in, creating the most perfect shakshuka vibe for any weekend brunch.

These savory vegetable pancakes are a great, easy, fun way to use up any leftover vegetables or scraps you have after the week. Each pancake is light and fluffy, with a vibrant filling that makes this the perfect spring brunch to serve on Saturday and Sunday. This is also kid-friendly and a great way to sneak some vegetables into a child’s diet!