Spinach Bacon Cream Puff Bake Food

SPINACH PUFFS

Steps:

• Place racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Bake bacon according to these directions for Baked Bacon. Let cool, then chop or crumble into bits. Spray 18 total cups in two standard muffin tins with nonstick spray.
• Meanwhile, place the cream cheese pieces in a wide microwave-safe bowl. Microwave in 10 second bursts until the cream cheese is very soft and melty but not so hot that it is steaming. Stir in 1 egg, garlic powder, black pepper, and oregano until well combined.
• In a separate large mixing bowl, combine the spinach, feta, Parmesan, and chopped bacon with a fork, breaking apart the spinach. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined. Taste and adjust seasoning as desired.
• Unfold the first sheet of pastry on a lightly floured surface and gently roll to remove any creases (it will be a 10- or 11-inch square). Cut the pastry sheet into 9 even squares (three squares across and three down-they will be a little more than 3 inches on each side). Line the wells of the muffin pan with the pastry squares so that the center is pressed on the bottom of the muffin cups and the corners over hang the sides (see photo in blog post above). If needed, stretch the squares to be a bit larger so that they extend all the way up the sides. With a spoon or small scoop like this one, portion the spinach filling by heaping tablespoons and place it in the center of each muffin cup, dividing it evenly among the 18 cups.
• Bring the four points of each puff pastry square together towards the center so that they cover the filling, then lightly press them together in the middle (no need for them to totally stick or seal). In a small bowl, beat the remaining egg to make an egg wash and brush it over the tops of the pastry (you will not need the whole egg).
• Bake the puffs, one muffin tin on each rack, for 21 to 24 minutes, until puffy and deeply golden, switching the pans' position on the upper and lower racks halfway through. Allow to cool for 10 minutes, then run a knife carefully around the edges to gently loosen them. Transfer to a wire rack. Serve warm or at room temperature.

SPINACH BACON CHEESE PUFFS RECIPE - (4.6/5)

Steps:

• Preheat oven to 400°F. Grease 9 round or square cups in a muffin pan. Briefly microwave the cream cheese, about 20 seconds or longer if needed, until it's soft and melted, but not steaming hot. Mix the egg, oil, and dill into the melted cream cheese until well combined. The cream cheese may not be completely smooth, some lumps are okay. In a separate bowl add the spinach, feta, and bacon. Pour the cream cheese mixture over top, season it with salt and pepper, then use a fork to combine it together. Line the muffin pan with the pastry squares, stretching them out a little if needed, press them into the bottom of the cups. Divide the spinach among the cups as evenly as possible. Bring the 4 points together over the filling and press them together. Lightly brush with the melted butter. Bake about 25 minute until golden brown and puffy. Allow to cool in pan on wire rack 10 minutes then run a knife around the edges to loosen them and help pop them out.

CREAMED SPINACH AND BACON BAKE

Steps:

• Set oven to 350 degrees.
• Butter an 9-inch baking dish (or use an 8 x 8-inch baking dish).
• In a medium saucepan melt 5 tablespoons butter over medium heat; add in onions and saute for about 4 minutes (or until soft).
• Add in garlic, mushrooms, cooked bacon, cayenne pepper and seasoned salt, saute for 1 minute.
• Add in flour and stir with a wooden spoon and stir constantly for 2 minutes.
• Slowly add in the cream; bring to a boil over medium heat stirring constantly until thickened and smooth (this should take about 3-4 minutes).
• Reduce the heat to low and add in the spinach and stir until combined and mixed into the cream sauce.
• Mix in the cheddar cheese and 1/3 cup grated Parmesan cheese; stir until the cheese has melted.
• Season with black pepper to taste.
• Transfer to prepared baking dish.
• Sprinkle with 1/3 (or to taste) Parmesan cheese.
• Bake for about 25 minutes or until browned on top and bubbly.
• Let sit for 20 minutes before spooning out of the baking dish, this only gets better the longer you leave it sit, but you won't be able to keep your spoon out of the dish lol!.

SPINACH BACON CREAM PUFF BAKE

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart round or oval baking dish.
• In a bowl combine/whisk sour cream, egg yolks, flour, cayenne or black pepper; set aside.
• In another bowl beat egg whites at high speed with an electric mixer until stiff peaks form.
• Gently stir in the egg whites into the sour cream mixture.
• Sprinkle HALF of the spinach into the bottom of the dish.
• Top with HALF of the sour cream mixture.
• Sprinkle HALF of the cheddar cheese over the sour cream mixture, then sprinkle ALL of the crumbled bacon on top of the sour cream.
• Repeat layers ending with grated cheddar cheese (spinach, sour cream mixture then cheese on top).
• In a small bowl combine the bread crumbs, Parmesan cheese and melted butter.
• Sprinkle evenly over the top layer of cheese in the dish.
• Bake uncovered for about 30-35 minutes, or until egg mixture is set.
• Let stand 8 minutes (or more) before serving.

SPINACH PUFF

Steps:

• Cook spinach according to package directions, adding onion to the pan as spinach cooks.
• Drain well. Fold in the eggs and sour cream. Blend in the Parmesan cheese and flour. Stir in the butter, nutmeg, salt and pepper.
• Turn into a well buttered 1-quart casserole or soufflé dish.
• Bake at 350°for 25-30 minutes or until the center is set.
• Serving suggestions: baked ham, tomatoes vinaigrette, and French bread.

CREAMED SPINACH AND BACON

Steps:

• Drain the spinach well and squeeze out excess moisture with your hands; chop finely and set aside.
• Fry the bacon in heavy skillet until crisp; remove, drain and chop.
• Sauté the onion and garlic in the bacon drippings; add flour, Seasoned Salt and pepper and blend thoroughly.
• Slowly add the milk, stirring constantly until thickened.
• Add the spinach and bacon; heat through and serve.

SENSATIONAL SPINACH-BACON BAKE

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 quart baking dish with cooking spray.
• Cook bacon over medium heat until crisp; drain on paper towels; and crumble.
• Saute onions in bacon drippings to soften; drain well.
• Set aside.
• Combine sour cream, egg yolks, flour and pepper in large bowl; set aside.
• Beat egg whites in medium bowl with mixer at high speed until stiff peaks form.
• Stir 1/4 of whites into sour cream mixture; then fold in remaining whites.
• Arrange half of spinach in prepared dish. Top with half of sour cream mixture.
• Sprinkle 1/4 cup of cheese over sour cream mixture.
• Sprinkle with bacon and onions. Repeat layers, ending with remaining 1/4 cup cheese.
• Combine bread crumbs and butter; sprinkle evenly over cheese.
• Bake, uncovered for 30-35 minutes or until egg mixture is set and top is golden.
• Let stand 5 minutes before slicing into wedges to serve.
• Optional: Garnish with chopped chives and/or chopped Roma tomatoes.