Spinach Souffle Hash brown Nests

Surprise mom with these easy spinach souffle bites for brunch on Mother’s Day.
Spinach Souffle Hash Brown Nests

Don’t you just love recipes that make it look like you have slaved for hours but in reality take only minutes to put together? These spinach souffle bites do exactly that. They are so, well Martha like – so pretty on a platter.

Brunch is my favorite meal – what’s better than spending a leisurely morning with friends or family and excellent food? I can’t think of a single thing.

That’s why I am a fan of Mother’s Day brunch. Gone are the days when my kids “surprise” me with breakfast in bed. Burnt toast. Rubbery eggs. A dandelion garnish. A mom’s pay day! But now that my kids are all grown, my mom’s day treat of choice is brunch.

These are the perfect brunch bite – creamy eggs and spinach in the middle with a crispy crunchy hash brown shell. This is two bites of heaven!

A whole dozen of these takes only a few minutes of prep time and will earn you huge oooh’s and aaah’s from mom.

Spinach Souffle Hash brown Nests
Prep time
Cook time
Total time
Mother's Day is coming up - and these easy spinach souffle bites make you look like a chef!
Recipe type: Brunch
Serves: 12
  • For potato crust:
  • 2 cups grated Russet potato
  • 2 tablespoons olive oil
  • For the souffle:
  • 10 ounces box of frozen chopped spinach, thawed and squeezed dry
  • 3 eggs, separated
  • ¼ teaspoon cream of tartar
  • ¼ cup finely grated Parmesan cheese
  • ¼ teaspoon nutmeg
  1. Preheat oven to 450 degrees.
  2. Brush a 12-muffin tin with oil.
  3. Place the russet potato in a thin kitchen towel and squeeze liquid from the potatoes. Press the potatoes into the muffin tins in a thin layer, forming a potato crust. Brush the tops of the potato crust with oil. Baker at top of oven for 12 to 15 minutes, until golden brown.
  4. Reduce oven heat to 350 degrees.
  5. Whip the egg whites and cream of tartar until stiff peaks. Mix together in a mixing bowl the spinach, egg yolks, cheese and nutmeg. Fold in the egg whites. Spoon the spinch mixture into the potato nests. Bake for 15 to 18 inutes, until set in centers.

other spinach brunch dishes:

Mushroom Spinach Strata, Whipped
Hashbrown, Spinach and Tomato Pie, Diethood
Strawberry Spinach Salad, Jeanette’s Healthy Living

Chicken Salad in Bell Pepper Rings

Chicken Salad in Bell Pepper Rings

Edible bell pepper rings filled with chilled chicken salad. What would bring a smile to Mom for brunch on her special day more than these edible flower rings? I can’t think of a single thing.

These little bell pepper rings are so pretty on a plate – delicious and good for you, too. I used my favorite chicken salad recipe, but you could use any cold chopped salad you like. The possibilities are endless, I say. Egg Salad. Tuna Salad. Pasta Salad. I am going to be using this technique again and again, with a different filling each time.

We are fans here at Apron Strings of edible “rings” for food. Our first try was eggs in bell pepper rings. We loved this idea so much we made many versions: Eggs in Avocados, Eggs in Onion Rings, and the list goes on and on with eggs. Why not with chicken salad?

Mom deserves  to eat festive food, after all.

Chicken Salad in Bell Pepper Rings
Prep time
Total time
Chicken Salad in pretty pepper rings - a festive addition to your next brunch!
Recipe type: Salad
Cuisine: American
Serves: 4 to 6 servings
  • 4 cups cooked cubed chicken
  • 1 celery stalk, diced
  • 1 cup halved grapes
  • ½ cup diced pecans
  • 2 tablespoons fresh minced dill
  • ¼ cup plain or vanilla Greek yoghurt
  • 3 bell peppers, any color
  1. Mix all ingredients together and chill at least 2 hours.
  2. When ready to serve, stir in additional Greek yogurt if desired to make the salad creamy.
  3. Spoon into bell pepper rings that are cut about 2 inches thick.

CReative spins on chicken salad that are on my Must Try list:

Shredded Chicken Salad, Kalyn’s Kitchen
Crunchy Kale and Chicken Salad, Budget Bytes
Grilled Chicken and Pecan Salad, Copycat Recipes
Strawberry Balsamic Chicken Salad, Closet Cooking
Pineapple Chicken Salad, Annie’s Eats
Low Fat Chicken Salad with Curry and Apricots, Cookin’ Canuck

2015 Easter Recipe Roundup

The time has come for a good old-fashioned Easter Recipe Roundup! We’ll share a few of our savory favorites from over the years. Whether you’re having a brunch, hosting an old-fashioned holiday dinner, or just looking to make some homemade fun for your kids, you might find something inspiring here.

First up, what better way to start your Easter morning than with these Green Eggs (With No Ham) for breakfast?

Green Eggs (No Ham)

Green Eggs (No Ham) for your Easter Breakfast

Read More »

Spinach Souffle Hash Brown Nests

Spinach Souffle Hash Brown Nests

Saint Patrick Day at the Kelly house starts with breakfast. Green breakfast, naturally.

I love these little crunchy hash brown nests with spinach soufflés in the center. Crunchy and soft and pillowy all in one bite!

When I was a newlywed, I was excited to have a new Irish last name. So, I went all out. Green pancakes. Green orange juice. Green syrup. Green scrambled eggs. But now I go more for food that is not just colored – not just a few drops of green in non-green food. Now I go more for naturally green food.

Take these little souffle nests, for example. Pretty green – naturally.easy spinach recipe

These are great for breakfast, of course, but also good as a side dish or as an appetizer.

So pretty on plate!

– posted by Donna

Read More »

Mushroom and Spinach Baked Eggs

Mushroom and Spinach Baked EggsMushrooms, eggs and spinach are three of my favorite ingredients, yet I rarely make them the stars – usually they are relegated to a “supporting” role. For flavorings or such.

But in this recipe, these ingredients SHINE.

This low carb breakfast comes together in just 20 minutes total time. Add some whole grain toast for a nice crunch – and you’re set!

Happy Umami Brunch!

– posted by Donna

Read More »

Blender Cooked Scrambled Eggs

Blender Cooked Scrambled Eggs
Light, fluffy scrambled eggs are just a flip of the blender switch away. Yes, I did: Put my eggs in my blender and let it rip for 5 full minutes. Kitchen magic, really.

The blender action makes the eggs light and fluffy and the heat from the blender is just enough heat to gently cook the eggs.

When you first add the eggs to the blender, you will watch for several minutes and start thinking – This is idiotic. This will never work. What was I even thinking? But then, wonder of wonders, the clumping will begin. At exactly 5 minutes, I saw it.  Then, I opened up my blender and saw a beautiful sight – light and fluffy clouds of eggy goodness!

You won’t need any added fat in the pan – sticking is not an issue – but I did add a little S & P and an extra egg yolk for flavor.

Throw caution to the wind! Make 2015 a year of kitchen adventures!

– posted by Donna

Read More »

Easy Savory Falafel Waffles

Savory Falafel Waffles

Falafel in waffle form for the new year

For me, the best part of falafel is the crispy outsides, so I figured I could make these in waffle form and increase the crispiness – times 1,000.

These are a win, and I will be making them a lot in the New Year – not just for Meatless Mondays. I like them slathered with a Greek or Aussie yoghurt. We are currently obsessed with Noosa at our house, just FYI.

These would be great frozen and then heated in your toaster for a quick meatless meal any day of the week.

The ore veggies, the better, I say!

Read More »

Sweet Potato Crust Vegetarian Quiche Cups

Sweet potato quiche cups

Crispy Sweet Potatoes make a fabulous crust!

Some folks might like these little quiche cups because they are grain free and gluten free. Some because they are vegetarian and make a great Meatless Monday treat. Some folks are looking for whole food recipes. As for me, I just make them becasue they’re delicious.

Thin strips of sweet potatoes make delicious, crispy crusts for these fall flavored quiche cups. You can serve them for breakfast or as a breakfast for dinner treat.

You just oil the muffin tins and place thin strips inside, patting down to form the crusts. Then, you spray the tops of the strips with oil and bake for a few minutes to give the crust a head start. Then, you’re off!

These little gems would be so pretty on a platter to feed a crowd, so if a holiday breakfast is in your future, try these flavorful and comforting mini quiches to please a crowd.

– posted by Donna

Read More »

Pumpkin-Shaped Pumpkin Mini-Quiches

More pumpkin goods! An easy, dairy-free autumn breakfast or savory snack.

Pumpkin Mini-Bundt Quiches

Pumpkin Mini-Bundt Quiches

Pumpkin in both shape and content. You could just as easily bake these mini-quiches in regular muffin tins if you don’t have one of these snazzy numbers, and they’d be just as tasty a savory fall breakfast or snack. But if you want to add a little extra seasonal flair, I loved how the quasi-pumpkin shapes turned out. Totally dairy-free, and if you omit the pretzel stick garnishes for stems, paleo as well.  …

Read More »

Frittatatouille Breakfast Skillet

Turn leftover ratatouille into Provencal-inspired breakfast magic.


Frittata + Ratatouille. What else could you possibly call it?


A late-late summer discovery: Leftover ratatouille is the perfect content for a ridiculously easy frittata the next morning for breakfast – especially it it’s also a Meatless Monday Morning. Practically effortless, delicious, low-carb, and happens to be dairy-free if you swing that way. The first step, a night or two beforehand, is making Francis Lam’s Weapons-Grade Ratatouille. It’s seriously spoiled me for all other ratatouilles, and I make it at least 3 or 4 times in late summer now. So, do that, ENJOY, and make sure to reserve about a cup to a cup and a half for the frittata. Then proceed accordingly: …

Read More »