These breakfast nests were inspired by a dish that I got at A.N.D. Café in Portland last spring. They’re made with a layer of hashbrowns and topped with tofu scramble dotted with onions, bell pepper, garlic, and kale. They are then drizzled with a creamy vegan queso.
I can’t think of a better way to start the morning than by gathering with friends for hot coffee or tea and a platter of breakfast nests. Slice through soft scramble, hit the crunch of the hashbrowns, and sneak your fork through the nacho cheese on your way off of the plate.
These nests can be served as one or two to a plate for an appetizer, or make it a meal with seitan bacon and fruit.
To make them for your next brunch affair, start by grating two baked potatoes. (I got the idea to use baked potato, as opposed to uncooked from a non-vegan recipe at Pioneer Woman.)
Then lightly oil a muffin pan, put three generous tablespoons of grated potato into each cup, and loosely press the potato into a cup shape. (Be careful not to press too hard, though.) Keep in mind that the potato will shrink as it cooks, and so it’s okay for it to spill over the top. Lightly oil the top of the grated potato and add a dash of salt and pepper. Bake at 425 degrees for 20 minutes.
Meanwhile, make the tofu scramble. Remove the muffin tin from the oven, and top the potato mixture with a healthy helping of scramble, until it reaches the top of each tin. Put it back in the oven for ten more minutes.
Once the nests are done, carefully remove the nests from the tin with a spoon. The hash browns may come apart a little as you remove them. Don’t worry about it. They will still be delicious!
Drizzle the nests in a creamy vegan queso (also known as vegan nacho cheese sauce) and serve!