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Veggie egg ‘nests’ are an easy breakfast or brunch treat and can be made with a variety of vegetables like potatoes, zucchini, sweet potatoes or a mixture of two or more!

Prep Time: 15 mins  • Cook Time: 35 mins  • Total Time: 50 mins

Makes 6 Servings


Save time with already prepared spiralized vegetables. They’re gluten-free and come without sauce or seasoning, so you can use them just the way you like!
  • 4 cups shredded potato
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg, beaten
  • 1 ounce aged white cheddar cheese, grated
  • boiled eggs


  1. Preheat oven to 400°F.
  2. Grease a 12-hole muffin pan.
  3. In a bowl place shredded potatoes, salt, pepper, 1 beaten egg, and cheddar.
  4. Press shredded potato into the bottom and sides of each muffin cup.
  5. Bake for 15 to 20 minutes until golden brown.
  6. Serve with boiled eggs.

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