Dairy-Free Bird's Nest
Elevate your brunch game with these delightful and wholesome Dairy-Free Bird's Nests! Crafted from golden, crispy shredded russet potatoes seasoned with garlic and onion powder, these adorable nests serve as the perfect canvas for baked eggs and fresh, vibrant toppings. Garnished with colorful red bell peppers, scallions, and a creamy avocado mash kissed with lemon juice, this recipe is not only dairy-free but also packed with healthy fats and bold flavors. Perfect for a weekend breakfast, meal prep, or a crowd-pleasing brunch, these nests are baked in a muffin tin for easy individual servings. Quick to prepare, with just 15 minutes of prep time, this dish is a nutritious and Instagram-worthy way to enjoy comfort food with a healthy twist.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 6 large Eggs
- 2 stalks Scallions
- 1 medium Red bell pepper
- 1 large Avocado
- 1 tablespoon Lemon juice
Instructions
Preheat the oven to 425°F (220°C) and lightly grease a muffin tin with dairy-free cooking spray.
Peel the russet potatoes and use a box grater or a food processor to shred them into hash brown-sized pieces.
In a large bowl, combine the shredded potatoes with olive oil, salt, pepper, garlic powder, and onion powder. Mix until the potatoes are well coated.
Divide the potato mixture evenly among the muffin cups in the tin, pressing down and up the sides to form nest shapes.
Bake the potato nests in the preheated oven for 15-20 minutes, or until they start to turn golden brown. Check occasionally to ensure they're not burning.
While the nests are baking, finely slice the scallions and small dice the red bell pepper. Set aside.
In a small bowl, mash the avocado and mix with lemon juice, salt, and pepper to taste. This will be a topping for the nests.
Once the nests are golden, remove them from the oven and crack an egg into each nest.
Continue baking for an additional 5-7 minutes, or until the eggs are cooked to your liking. Remove from oven.
Garnish each bird's nest with diced red bell peppers, sliced scallions, and a dollop of the avocado mixture.
Carefully remove the nests from the muffin tin using a spoon and plate them for serving. Serve immediately.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 18.1 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 369 mg | 28% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6813 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
