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Breakfast nests on plate with a drizzle of vegan queso.
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5 from 8 votes

Breakfast Nests in a Creamy Vegan Queso

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.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: brunch, comfort food, gluten free
Servings: 5 people
Calories: 140kcal
Author: Cadry Nelson



  • 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.


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.


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