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    Home » Breakfast

    Breakfast nests: Vegan brunch idea

    Updated: Oct 14, 2024 · Published: Nov 16, 2013 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 104 Comments

    Jump to recipe
    Vegan breakfast nests on plate with tofu scramble and drizzled with vegan queso.

    Looking for a vegan brunch idea? You’re going to love these delicate breakfast nests with layer of hash browns, tofu scramble, and a drizzle of cashew queso. Vegan & gluten-free.

    Breakfast nests with hash browns, tofu scramble, and cashew queso on a plate.

    Whenever we travel, I’m always eager to get new vegan brunch ideas.

    In our town, vegan breakfast options in restaurants are on the slim side. And it’s too bad, because there are few things cozier than going out on Sunday mornings for cups of coffee, waffles, and hearty scrambles.

    So when we were in Portland last spring, I took advantage of the vegan options – from brunch through after dinner drinks.

    I was really taken with the breakfast nests at A.N.D. Café. (The restaurant is now called Off The Griddle.) They were unlike any vegan brunch item I’d gotten in the past.

    Since Portland is now many airport stops away, I had to re-create this vegan brunch idea at home.

    In this post:

    Jump to:
    • Vegan breakfast nests
    • Step by step instructions
    • 📖 Recipe

    Vegan breakfast nests

    Breakfast nests on plate drizzled with vegan queso.

    These vegan breakfast nests are made with a layer of hash browns. They are then topped with tofu scramble dotted with onions, bell pepper, garlic, and kale. Then they’re 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.

    Hash browns topped with tofu scramble and vegan queso on platter.

    Slice through soft scramble, hit the crunch of the hash browns, 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.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Grater and grated potatoes in bowl.

    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.)

    Grated potatoes in muffin cups for breakfast nests.

    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. 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.

    Tofu scramble with kale and peppers in skillet.

    Meanwhile, make the tofu scramble.

    Tofu scramble over grated potato in muffin cups for breakfast nests.

    Remove the muffin tin from the oven. 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!

    Cashew cheese sauce in soup pot.

    Drizzle the nests with a creamy vegan queso (also known as vegan nacho cheese sauce). I recommend using cashew queso (my personal favorite).

    However, if you’re looking for a nut-free queso, use the recipe included in these fried vegan nachos. Heads up that the cashew queso is gluten-free. However, the nut-free queso is not. (It uses flour to make a sort of gravy.)

    Hashbrowns with tofu scramble on top and drizzled with non-dairy queso on platter.
    Text overlay: Breakfast nests. Hashbrowns with tofu scramble on platter and plate by coffee and creamer.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Breakfast nests on plate with a drizzle of vegan queso.

    Breakfast Nests in a Creamy Vegan Queso

    Author: Cadry Nelson
    5 from 6 votes
    These nests were inspired by a dish that I got at A.N.D. Café in Portland. They’re made with a layer of hash browns and topped with tofu scramble dotted with onions, bell pepper, garlic, and kale. They are then drizzled with a creamy vegan queso. Makes about 10 breakfast nests. Vegan & gluten-free.
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 5 people
    Course: Breakfast
    Cuisine: American, Vegan
    Keyword: brunch, comfort food, gluten free

    Ingredients

    • 2 medium-sized Russet potatoes
    • 1 teaspoon extra virgin olive oil plus more for oiling potatoes and muffin tin
    • Salt & pepper to taste
    • ½ orange or red bell pepper diced
    • ¼ cup diced onion
    • 1 garlic clove minced
    • 1 leaf curly kale rib removed, roughly chopped small
    • 14 ounces firm tofu drained
    • ¼ teaspoon turmeric
    • ½ teaspoon kala namak black salt
    • ½ teaspoon paprika
    • ½ teaspoon cumin
    • 1 teaspoon nutritional yeast flakes
    • 1 batch creamy cashew queso
    • Garnish: cilantro optional

    Instructions

    • Heat oven to 425 degrees. Scrub two Russet potatoes and prick several times with a fork. Bake in the oven for 40 minutes directly on the oven rack, turning each potato over half-way through. (It's okay if the potatoes are slightly underdone.) Or if you have an air fryer, you can bake the potatoes in the air fryer instead. After they are done cooking, remove them from the oven or air fryer and refrigerate until completely cool.
    • Peel and grate the baked potatoes. Lightly oil the cups of a muffin tin. Loosely pack 3 Tablespoons of grated potato into each cup. Lightly oil the potato mixture in the cups. Cover each cup with a pinch of salt and pepper. Put the muffin tin into the oven and bake at 425 degrees for 20 minutes.
    • While the potatoes cook in the oven, bring a large skillet to a medium heat. Add a teaspoon of extra virgin olive oil to the skillet. Saute bell pepper, onion, and garlic until fragrant and translucent, about five minutes. Add kale to the pan and continue cooking until it wilts, a few more minutes. Crumble the drained firm tofu into the pan. Add turmeric, black salt, paprika, cumin, and nutritional yeast flakes. Fully combine the tofu mixture with the spices, so that they are spread evenly throughout the scramble, and continue cooking for about 5-7 minutes.
    • Remove the muffin tin from the oven and cover the grated potato with tofu scramble, until the scramble reaches the top of each cup. Put back in the oven and bake for ten more minutes.
    • Once the Breakfast Nests are done, remove them from the oven and carefully remove each nest with a spoon. Cover with a drizzle of Creamy Vegan Queso (link to recipe above), garnish with cilantro, and serve.

    Notes

    For a nut-free queso option, use the vegan queso in this fried vegan nachos recipe. Note, however, that the nut-free queso isn’t gluten-free. It’s made with all-purpose flour.
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    Nutrition

    Calories: 140kcal | Carbohydrates: 15g | Protein: 10g | Fat: 4g | Sodium: 19mg | Potassium: 452mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1610IU | Vitamin C: 39.4mg | Calcium: 142mg | Iron: 4.1mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 6 votes

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    1. Janis

      March 24, 2019 at 1:40 pm

      5 stars
      Oh, A.N.D., how I miss you…

      Thanks, Cadry, for recreating this delicious dish. EVERYONE, vegan or not, loved them! Perfect!

      Reply
      • Cadry

        March 25, 2019 at 9:35 am

        Aw, I’m so glad to hear that, Janis! Thank you!

        Reply
    2. FeedThisFoodie

      April 03, 2018 at 7:43 am

      Sounds delicious!! Planning a brunch for my sisters birthday in a couple of months and these would be a great addition 🙂 Has anyone tried making these ahead of time yet and then putting them together on the day?

      Reply
      • Cadry

        April 05, 2018 at 9:04 am

        I haven’t tried that, but I’m sure there are shortcuts you could take. The queso can be made ahead of time and gently warmed on the stove on the day. It tends to thicken in the refrigerator, and so you may need to add a splash of water. You could make the tofu scramble beforehand too. I probably wouldn’t do the potato cups ahead of time, as the potato will soften in the refrigerator. Let me know how it goes, and best of luck with your sister’s birthday brunch. Very thoughtful of you to plan it!

        Reply
    3. April C.

      January 17, 2018 at 1:05 pm

      5 stars
      I’m not a great cook, but decided to make these for a brunch I went to last week and they were the hit of the party! Vegans and non-vegans alike went crazy for them. Thanks for the fabulous recipe that even a dunce in the kitchen like me could follow. I highly recommend this recipe to anyone reading!

      Reply
      • Cadry

        January 21, 2018 at 10:51 am

        I am so glad to hear that, April! I’m happy that the breakfast nests went over well, and thank you for letting me know.

        Reply
    4. Helen Butt

      October 13, 2015 at 2:01 pm

      Do the potatoes really need to be baked before they are grated. It seems as though they would cook enough in the muffin tins if put in raw. I’m tempted to try, but don’t want to end up with something that’s inedible.

      Reply
      • Cadry

        October 13, 2015 at 2:07 pm

        Hi Helen,

        I baked the potatoes first, because there are several layers in the nests, and I wanted the hash browns to get crispy at the bottom. However, another commenter recently made the nests without baking the potato first and said it worked fine for them. Good luck!

        Reply
        • Helen Butt

          October 13, 2015 at 2:32 pm

          Thanks, Cadry. I’m going to try these. They look delicious!

          Reply
          • Cadry

            October 13, 2015 at 2:36 pm

            Thanks, Helen! I really hope you enjoy them. 😀

            Reply
    5. in2insight

      July 19, 2015 at 10:49 am

      5 stars
      Wow, these not only look great but taste wonderful as well.
      A bit of a production, with an end result that is as flavorful as it is impressive.
      Ended up not baking the potatoes first, just grated, shaped and baked “raw”.
      Sauce ended up very thick, so thinned out a bit and adjusted seasonings.
      A great fancy delicious way to start the day. Thank you!

      Reply
      • Cadry

        July 19, 2015 at 11:29 am

        I’m glad to hear it! Thanks for letting me know.

        Reply
    6. carmen ☮ (@CarmenVarner)

      December 10, 2013 at 1:52 am

      Oh my gourd! This looks like the yummiest breakfast (or brunch or dinner) recipe ever!!

      Reply
      • Cadry

        December 14, 2013 at 10:29 am

        Thanks, Carmen!

        Reply
    7. kahht

      November 26, 2013 at 10:04 pm

      Holy crap. I caught myself salivating while reading this! I know exactly what I’m bringing to the next brunch party. Thanks!

      Reply
      • Cadry

        November 27, 2013 at 8:24 am

        Terrific! I hope you enjoy them!

        Reply
    8. alexandra caspero

      November 22, 2013 at 12:33 pm

      Yum! These looks so yummy! What a perfect breakfast for a crowd!

      Reply
      • Cadry

        November 27, 2013 at 8:24 am

        Thanks, Alexandra!

        Reply
    9. thepeacepatch

      November 20, 2013 at 5:00 am

      ohgoodgolly I haven’t had potato baskets since I was a kid! My mom used to fill them with some cream of chickeny thing with peas and onions. Very Betty Crocker. I love your sweet potato/bean suggestion…it would be fun to experiment with all sorts of things like purple potatoes, parsnips, etc. Maybe an over-the-top take on a T-day dish…sweet potato nests with a whipped candied sweet potato/date/nut filling and a marshmallow top. 😉
      One of the reasons your blog rocks is all the visuals…thanks for the helpful step-by-step photos! Cheers!

      Reply
      • Cadry

        November 20, 2013 at 9:28 am

        I’m so surprised that you grew up with potato baskets! I’d never heard of them before our trip to A.N.D., but that’s a cute name! Yes, there are so many possibilities to branch out and experiment with this concept! I definitely look forward to exploring some more options. Thanks for the kind words on the photos. 🙂

        Reply
    10. jessicademarra

      November 18, 2013 at 11:16 pm

      I almost never make the typical breakfast food but I think I am willing to get up a little earlier to make these. Coffee on the side of course

      Reply
      • Cadry

        November 19, 2013 at 7:42 am

        I hear you! Most mornings I just have leftovers from the day before for breakfast. However, some days call for something a little more involved! 🙂

        Reply
    11. Shell

      November 18, 2013 at 11:21 am

      These look so delicious! As you know, I haven’t tried tofu yet. This looks less intimidating to me than most tofu dishes.

      Reply
      • Cadry

        November 19, 2013 at 7:41 am

        Thanks, Shell! I bet we could think of some alternatives to tofu as well for the filling. Maybe sweet potato hash browns with a black bean filling… We’ll have to give it some thought!

        Reply
    12. veganmiam.com

      November 18, 2013 at 8:58 am

      What heartwarming and delicious Breakfast Nests: veggie hash browns & garlic & kale & creamy cheezy queso? I love all the combinations. I have yet to go to A.N.D. Cafe even though I lived about 2 hours away – however, I was in Bogota, Colombia at that time you were there. Happy VVP, it’s nice to see you here!

      Reply
      • Cadry

        November 18, 2013 at 9:34 am

        I really enjoyed our trip to A.N.D. It’s worth checking out the next time that you’re in Portland! Happy VVP to you too!!

        Reply
    13. Kristy

      November 17, 2013 at 9:36 pm

      5 stars
      Gah! These look so delicious! I’m all over anything with hash browns. 🙂

      Reply
      • Cadry

        November 18, 2013 at 9:33 am

        You and me both! Hashbrowns had fallen off of my radar since they’re not offered at any of the restaurants in the area with vegan breakfast options. However, lately they’ve been making our breakfasts at home extra special!

        Reply
    14. sweetveg

      November 17, 2013 at 9:14 pm

      These look great Cadry! I know a few children who will LOVE these! Yay! A new recipe to try. Thank you!

      Reply
      • Cadry

        November 18, 2013 at 9:28 am

        Excellent! I hope they really like them! Let me know how it goes. 🙂

        Reply
    15. Anna {Herbivore Triathlete}

      November 17, 2013 at 7:30 pm

      Cheesy-shredded potatoey-ness?!?!? Yum, This looks awesome Cadry!

      Reply
      • Cadry

        November 18, 2013 at 9:28 am

        Thanks, Anna!

        Reply
    16. Maggie Muggins

      November 17, 2013 at 4:21 pm

      Fantastic idea Cadry, so cute and creative. I love that you smothered them in queso, that gives you 10 extra points in my books 😉

      Reply
      • Cadry

        November 17, 2013 at 5:26 pm

        10 extra points, hooray! Out of curiosity, how many points am I at now? Do the points work like frequent flier miles or Starbucks credits, and will I eventually be able to spend them on something? Or is it like a basketball game and the points help me edge ahead of other brunch competition? Enquiring minds… 😉

        Reply
        • veganmiam.com

          November 18, 2013 at 8:59 am

          Haha on frequent flier miles… I would love that, too!

          Reply
    17. Randi (laughfrodisiac)

      November 17, 2013 at 3:49 pm

      Wowww! Those look so delicious AND adorable!

      Reply
      • Cadry

        November 17, 2013 at 5:24 pm

        Thanks, Randi! I have a soft spot for cute food too. I could happily make a meal of appetizers!

        Reply
    18. Eat,live,burp

      November 17, 2013 at 2:06 pm

      I am totally bookmarking this for my next brunch with the girls:)

      Reply
      • Cadry

        November 17, 2013 at 5:20 pm

        Excellent! Let me know if you try it!

        Reply
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    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

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