Cheesy spinach bacon cakes
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.
Ingredients
- 1 lb. fresh or frozen spinach
- 3 cups shredded cheddar cheese
- 1 ½ cups plain breadcrumbs
- 6 large eggs
- ½ lb. of bacon, cooked and crumbled or finely chopped
- ¼ teaspoon dry mustard powder
For serving (optional):
- Ranch dressing, honey mustard, hot sauce, ketchup or BBQ sauce
Instructions
- Preheat the oven to 375. Line a baking sheet with parchment paper and set aside.
- For frozen spinach, thaw it then drain and squeeze to remove as much excess moisture as possible. (See notes.)
- 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.
- Chop the spinach then add to a bowl. Add the cheese, breadcrumbs, eggs, bacon and mustard powder and mix until well combined.
- Scoop about ¼ to ⅓ cup of the mixture to form each patty. Form in a round puck shape and place on prepared baking sheet.
- 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.
- 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
Serving: 2cakes | Calories: 366kcal | Carbohydrates: 16g | Protein: 23g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 168mg | Sodium: 808mg | Fiber: 2g | Sugar: 2g
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