Crispy, edible hashbrown bowls are filled with a creamy, rich herbed cheese filling studded with fresh baby spinach. It’s an indulgent breakfast in every bite. Even better? These Spinach & Herbed Goat Cheese Hashbrown Nests can double as a decadent side to a steak dinner in lou of the traditional baked potato.
I’ve been hearing the youngest son talk about Mother’s Day coming for months now. Any opportunity to ‘celebrate’ his Mama gets him so excited.
He’s like the anti-grinch, but his heart still swells in size the same. He’s definitely a Mama’s boy.
When he was 3 he grabbed an old ring out of my jewlery box and pronounced us married forever in his heart and wore it around for weeks.
At 6 1/2 he still get’s upset when the kids in class tease him about ‘like-liking’- any of the girl’s in his class because he’s worried it will hurt my feelings. He’s assured me, I’m it for him until at least his teenage years!
Usually his gifts include something re-gifted. Like the two valentine’s cards from his classmates he scratched out name on and made out to the best mommy in the whole wide world who he loves more than the moon and stars in the sky.
Other times, I’ve been offered a night with his precious ‘tigey’– his precious Tigger emblazoned baby blanket that he doesn’t willingly part with for almost anything. I’m eagerly waiting to see what this year entails.
I’m hoping it’s lots of snuggles and hugs and kisses. My favorite gifts.
Although I have heard whispers of breakfast in bed– which I’m sure will entail some cocktail of cereal and milk and doughnuts or un-toasted pop tarts.
Either way, I’ll love whatever it is.
Breakfast in bed though isn’t always a viable option, especially if you’ve got company coming or your own mother to shower with love and affection on Sunday.
We’ll leave the creative, easy access, fun food ideas to the kids for crumbs and kisses in bed on Mom’s special morning.
Here’s some more grown-up breakfast finger food that’s the kind of indulgent I’m overly fond of.
Creamy goat cheese stirred together with herbed Boursin cheese is studded with baby spinach before being cooked into crispy seasoned hashbrown nests/cups. Every bite’s a mouthful of rich crisp & creamy breakfast flavor.
Make it ahead of time for a less stressful brunch, or serve it as a side to a nice steak dinner or even as a side to a thick slice of rotisserie or grilled chicken.
There’s nothing I like more than a recipe that’s tastes as good as it is versatile.
If you’ve tried this SPINACH & HERBED GOAT CHEESE HASHBROWN NESTS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Spinach & Herbed Goat Cheese Hashbrown Nests
A rich & creamy herbed cheese spinach mixture is baked up into a little hashbrown crust cup, making it a perfect gourmet brunch finger food.Print Pin Rate
For The Hashbrown Nest Cup
- 3 cups shredded hash browns
- 4 tbsp olive oil
- salt & pepper to taste
- 2 green onions thinly sliced
- 1/8 tsp lemon zest
For The Herbed Cheese Filling
- 2 cups fresh baby spinach
- 2-3 tsp minced garlic
- 1/2 cup goat cheese
- 1/2 cup Boursin cheese
- 4 tbsp milk
- 2 eggs
- pinch of crushed red pepper flakes
- Stir together the hash browns with 3 tablespoons of the olive oil in a large bowl. Stir in the green onions, lemon zest, and the desired amount of salt & black pepper until everything's evenly incorporated.
- Brush the 12 cups in a muffin tin olive oil or spray with non stick cooking spray. Mold the hash brown mixture evenly into each muffin cup, pressing against the sides, creating a well in the center. Bake for 20 minutes at 400 degrees, or until the nests start to brown lightly. Remove the tin from the oven and set aside.
- Sauté the spinach and garlic in the remaining tablespoon of olive oil, about 5 minutes or until most of the liquid has evaporated. Lightly season the spinach mixtre with salt and black pepper, to taste. Stir and the set aside to let the mixture cool.
- In a separate bowl, whisk together the eggs and milk. Add the cheeses and whisk until the mixture is smooth and creamy. Stir in the cooled spinach mixture until evenly incorporated into the cheeses.
- Fill the potato cups evenly with the spinach and cheese filling and bake at 400 degrees for 15 minutes.
- Remove the cooked breakfast cups from the oven and allow them to cool for at least 5 minutes before attempting to remove them from the muffin tin. Run a butter knife around the edges if any parts seem to be sticking and you can use it as a lever to easily pop out the cups, one by one.
Calories: 332kcal | Carbohydrates: 21g | Protein: 10g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 249mg | Potassium: 400mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1472IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 2mg