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Martin’s® Easter Bird Nests

Recipe provided by Martin's® Famous Potato Rolls and Bread.

Serves 6
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
409 calories per serving


> 6 Martin's® Dinner Potato Rolls
> 2 eggs
> 1/4 cup whole milk
> 1/2 tsp vanilla extract
> 1 tsp cinnamon

Cheesecake Filling

> 4 oz cream cheese, room temperature
> 1/4 cup sweetened condensed milk
> 1/2 tsp lemon juice
> 1/2 tsp vanilla extract

Nest Décor

> 1/2 cup coconut flakes
> 2 drops green food coloring
> 18 robin egg candies
> 6 chick-shaped marshmallows


Preheat oven to 350 degrees Fahrenheit and prepare a baking sheet covered with parchment paper and baking spray.
Using a sharp knife, cut a circular hole in the tops of all six Martin’s® Dinner Rolls. Then use spoon to hollow out Dinner Rolls. If using fresh Martin’s® Dinner Rolls, bake for 3-5 minutes until slightly crisp (this allows Dinner Rolls to hold their bowl shape).
In a medium bowl, mix together eggs, milk, vanilla extract, and cinnamon.
Quickly dip each Martin’s® Dinner Roll into egg mixture on all six sides and place on prepared baking sheet. Using a small basting brush, brush inside of each “bowl”.
Cover tray of “nests” with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional five minutes or until slightly crispy.
Meanwhile, in a large bowl, beat cream cheese and sweetened condensed milk together until light and fluffy, about 1 minute. Add lemon juice and vanilla extract and stir until well combined. Refrigerate until French toast is finished baking.
Then, in a small bowl, mix coconut flakes with two drops of food coloring and stir.
Once Dinner Rolls have baked, fill each with three tablespoons cream cheese mixture. Then, top with coconut flakes, robin egg candy, and a marshmallow.


Recipe provided by Martin's® Famous Potato Rolls and Bread.

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