Cheesy spinach bacon cakes are full of flavor and baked until browned and crunchy on the outside. They make a great savory bite with dinner or for an anytime snack.

We’ve had some warm-ish weather, for November at least, recently and it’s been so lovely.

I live in North Carolina so we’re still squarely in fall weather, not moving at all to winter temperatures, and we’ve been having multiple days with highs in the mid 70s. My (7-year-old) son and I play tennis in the driveway, throw the football and shoot some hoops most afternoons while his sister does her homework. Then we all sometimes take the dog for a walk around the neighborhood or up the street a bit. 

The fresh air and extra movement has been so refreshing. I know it won’t last much longer, so I’m trying to soak it all up!

But OK, let’s talk food.

Today’s recipe for these cheesy spinach bacon cakes is going to be a fast favorite in your house!

These savory little cakes are full of cheddar cheese, crispy bacon and tender spinach. They are baked but they get so browned and crunchy all over and are just packed with flavor.

The flavor combo and that texture is just irresistible!

Plus, these crispy little cakes are great for all ages.

They’d be good for toddlers as a finger food or dipping food. Kinda like these baked broccoli tots and whole wheat veggie pancakes, both of which are also great for getting in some veggies.

For my kids (ages 7 and 9), the appeal is that these are cheesy and full of bacon, so the spinach that is snuck in there is hardly noticed. (They also know from experience that I add spinach to all manner of things and it often doesn’t change the taste.)

That’s a bonus because I can get some green goodness in them without any complaints. (My daughter ate 3 of these at dinner the other night and another 3 a few days later for lunch!)

But I also think these would be a huge hit for a hungry bunch of teenage boys or as a late-night snack. (I’m too old to be out partying, but I’m thinking this would have been a great snack upon getting home after a big night out if you know what I mean. 😉)

Otherwise, they are the perfect savory bite to pair with some grilled or roasted chicken or to serve with your favorite soups, stews and chilis.

I’m also so excited to share this recipe because it’s one from my friend Rebecca’s new cookbook!

It’s called The Ultimate Guide to Vegetable Side Dishes and it’s got more than 100 recipes celebrating veggies. You know I love that! 🥦🥬🍆🥕🍅🍠🌽

The book is divided into sections for 14 different vegetables, which makes it really easy to browse. The veggies in this cookbook are roasted, blanched, sautéed and even pickled in the most delicious ways!

This recipe, which she calls “munchy cakes” are one that I think were probably inspired by her 5 teenage and young adult boys. She knows how to feed a crowd, how to feed picky eaters and how to satisfy late-night snacking needs. 😉

Besides today’s recipe, there are so many more from her beautiful book that I can’t wait to try. Honey garlic glazed cauliflower bites, crispy baked zucchini fries, roasted ginger sesame green beans, Thai peanut slaw, her famous melting sweet potatoes and the list goes on and on.

(You can see in the photo above that I’ve flagged a TON of recipes to make.)

With these recipes in your pocket, the sides are certainly gonna steal the show in your house!

OK, let’s get cooking.

Now, I’ve got some notes and substitutions coming up on how to make cheesy spinach bacon cakes. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making cheesy spinach bacon cakes:

• You can use fresh or frozen spinach here, whatever you’ve got. (You’ll prep them slightly differently, but instructions for both are included in the recipe card below.)
• The recipe calls for shredded cheddar cheese, and it’s the perfect pairing. But I think you could substitute Monterey Jack or a Mexican blend of shredded cheeses if you prefer.
• For the bacon, you’ll need 8 oz, which for me was about 8 pieces. You can cook it in the microwave, in the oven or in a skillet for this recipe.
• Be sure to flip these cakes over after 15 minutes in the oven. That helps both sides get the browned, crispy crust.

Overall though, this is a really easy recipe. Just 6 simple ingredients and they take about 15 minutes to prep.

Also, you can totally pair these with your favorite dip.

Dipping sauces for spinach bacon cheddar cakes:

• Ranch dressing
• Honey mustard
• Ketchup
• BBQ sauce

They’re also fabulous with just a bit of hot sauce for serving, as recommended in the cookbook.

You do you!

I hope you give these a try for some hearty, delicious savory veggie cakes that’ll have everyone happily eating their spinach.

And do check out my friend’s cookbook; it’s a really great one!

Enjoy those veggies!

XO,

Kathryn

Yield: About 20 cakes

Cheesy spinach bacon cakes

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Cheesy spinach bacon cakes are full of flavor and baked until browned and crunchy on the outside. They make a great savory bite with dinner or for an anytime snack.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 lb. fresh or frozen spinach
• 3 cups shredded cheddar cheese
• 1 1/2 cups plain breadcrumbs
• 6 large eggs
• 1/2 lb. of bacon, cooked and crumbled or finely chopped
• 1/4 teaspoon dry mustard powder

For serving (optional):

• Ranch dressing, honey mustard, hot sauce, ketchup or BBQ sauce

Instructions

1. Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
2. For frozen spinach, thaw it then drain and squeeze to remove as much excess moisture as possible. (See notes.)
3. For fresh spinach, add the spinach to a pot of boiling water for 40 seconds, then use tongs or a slotted spoon to remove to a bowl of ice water to stop the cooking process. Let the spinach cool completely then drain and squeeze to remove as much extra moisture as possible.
4. Chop the spinach then add to a bowl. Add the cheese, breadcrumbs, eggs, bacon and mustard powder and mix until well combined.
5. Scoop about 1/4 to 1/3 cup of the mixture to form each patty. Form in a round puck shape and place on prepared baking sheet.
6. Bake at 375 for 25 to 30 minutes, flipping the patties over after about 15 minutes, until all are golden brown and crisp on the outside.
7. Serve hot or warm with your preferred dipping sauce.

Notes

Cheese: The recipe calls for shredded cheddar cheese, and it’s the perfect pairing, but I think you could substitute Monterey Jack or a Mexican blend of shredded cheeses if you prefer.

Bacon: For the bacon, you’ll need 8 oz, which for me was about 8 pieces. You can cook it in the microwave, in the oven or in a skillet for this recipe.

Golden brown: Be sure to flip these cakes over after 15 minutes in the oven. That helps both sides get the browned, crispy crust.

Recipe from The Ultimate Guide to Vegetable Side Dishes cookbook by Rebecca Lindamood.

Nutrition Information:

Yield:

10

Serving Size:

2 cakes
Amount Per Serving: Calories: 366Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 168mgSodium: 808mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 23g