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These savory Bacon Cheddar Spinach Squares are loaded with smoky bacon crispy sharp cheddar and plenty of veggies for a side or appetizer that always disappears fast I love serving them at game nights and holiday parties because they are hardy bite sized and so simple to make ahead
I started making these years ago for neighborhood potlucks They became such a hit that friends would text for the recipe weeks later Whenever I have leftovers they never last a day in my house
Ingredients
- Thick cut bacon: brings smoky salty flavor Use a block-style bacon for bigger bites and less shrinkage
- Frozen chopped spinach: offers convenience and texture Squeeze it really dry for best results
- All purpose flour: creates structure Use a fresh bag for lighter baking
- Baking powder: helps the squares puff slightly Select an aluminum free variety for a clean taste
- Kosher salt: balances bold flavors Go for fine grain for even mixing
- Dried oregano and dried thyme: add layers of herb flavor Mediterranean blends work perfectly
- Black pepper: brings subtle heat Fresh cracked will be more aromatic
- Milk: keeps the mix moist Whole milk is ideal for richness
- Lemon juice: brightens and activates the baking powder Fresh squeezed makes a difference
- Large eggs: bind everything Use room temperature eggs for best incorporation
- Seriously Sharp Cheddar Cheese: delivers tangy depth Look for hand-shredded cheese from a block for meltability
- Pepper Jack Cheese: infuses an extra kick Pre-shredded works in a pinch but hand-shredded blends better
- Yellow onion: diced fine for gentle sweetness Choose a firm heavy onion for best flavor
- Minced garlic: wakes up all the flavors Fresh minced will outperform jarred every time
Step-by-Step Instructions
- Prep the Bacon:
- Begin by cooking the bacon in a large skillet until very crisp Set aside on a towel lined plate and let cool so the fat solidifies This makes it easier to crumble and mix throughout the batter for rich bites in every piece
- Prepare the Spinach:
- Cook the spinach straight from frozen following the package instructions When ready squeeze out every last bit of liquid using paper towels or a dishcloth Dry spinach is key or the squares will turn soggy
- Mix the Dry Ingredients:
- In a large mixing bowl combine flour baking powder salt oregano pepper and thyme Stir well so the leavening and seasoning are completely blended to prevent flavor pockets
- Combine Wet Ingredients and Bacon:
- Add milk lemon juice eggs two cups of cheddar cheese Pepper Jack cheese diced onions and minced garlic to the spinach and bacon mixture This is where the base comes together Use a sturdy spoon to work everything until no streaks of flour remain
- Assemble and Top:
- Spray your baking pan liberally with nonstick spray to avoid sticking Pour in the thick spinach mixture and press it gently into corners Even out the top with a spatula for uniform texture Sprinkle the last half cup of cheddar cheese all over so you get a bubbly golden crust
- Bake and Cool:
- Slide the pan into a preheated oven at three seventy five degrees and bake forty five to fifty minutes until deep golden and completely set The edges should pull slightly from the sides Cool at least fifteen minutes for clean cutting
- Slice and Serve:
- Use a sharp knife to portion the warm or room temperature bake into squares Serve piled on a platter or right from the pan for a rustic look
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You Must Know
- Packed with protein and calcium thanks to cheese and bacon
- Can be frozen for quick snacks anytime
- Perfect way to use up leftover spinach or bits of cheese
Using sharp cheddar really boosts the savory flavor which makes this dish impossible for my family to resist The first time I whipped this up my grandfather ate half the tray before dinner even started and now it is the most requested recipe at our reunions
Storage Tips
Wrap the squares tightly after cooling and refrigerate up to four days For best fresh flavor store in layers with parchment paper If you plan to freeze separate the squares first before stacking in an airtight bag Reheat in a low oven or microwave until just warmed through
Ingredient Substitutions
No cheddar Use a combo of Monterey Jack and Parmesan Craving more veggie vibes Try swapping half the spinach for tender kale or Swiss chard Turkey bacon or even plant based bacon works here for a lighter twist Change up the savory herbs with Italian seasoning or a dash of nutmeg
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Serving Suggestions
Stack them onto a brunch board with fruit and muffins For a party pass with spicy mustard or ranch dipping sauce I also like to tuck a square into my kids lunchbox as a protein boost They go well with tomato soup for a cozy dinner at home
A Little History
Spinach cheese bakes like this have roots in European home kitchens where bits of vegetables and cheese were combined with eggs to make a hearty meal This version leans American with the addition of smoky bacon and sharp cheddar transforming humble ingredients into comfort food
Recipe FAQs
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be substituted. Sauté and drain thoroughly before adding to the mixture to remove excess moisture.
- → What type of bacon works best?
Thick-cut bacon provides a satisfying texture and flavor, but you can use your preferred variety. Ensure it's cooked until crispy.
- → How should I store leftovers?
After cooling, store squares in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- → Can these squares be frozen?
Yes, wrap portions tightly and freeze for up to one month. Thaw overnight and reheat in the oven for best results.
- → Are there cheese alternatives to cheddar?
Feel free to experiment with other sharp or melting cheeses, such as Gruyère or Monterey Jack, for flavor variations.
- → What can I serve with these squares?
Pair with fresh salads, soups, or fruit trays for a balanced meal or appetizer spread.