Bacon-Cheddar Cakes

Bacon-Cheddar Cakes
Makes 6
Prep 10 m
Cook 5 m
Cool 15 m
Bake 40 m


  1. 1 of 1 Line a baking sheet with parchment. In a medium saucepan, bring 1 1/2 cups old-fashioned rolled oats, 1 1/2 cups milk and 1/2 tsp each salt and freshly ground black pepper to a boil over medium-high. Reduce heat to medium-low, cover and simmer 5 minutes, stirring occasionally, until oats are tender. Let cool about 15 minutes, then stir in 1 cup shredded cheddar, 1/3 cup chopped cooked bacon and 1 sliced scallion. Drop heaping tablespoonfuls of mixture onto prepared baking sheet. With moistened fingers, flatten each mound into a 2-inch patty. Bake at 350 degrees for 40 minutes, flipping halfway through, until golden brown. Stir 1/4 cup sour cream, 1 tsp water, 1/4 tsp garlic salt, 1 thinly sliced scallion and 1 tbsp finely sliced chives. Sprinkle cakes with more chives and serve with sour cream dip.
Nutrition Information for Bacon-Cheddar Cakes
Servings Per Recipe: 6
Per Serving: 10 g pro., 4 g sugar, 2 g fiber, 18 g carb., 6 g sat. fat, 12 g Fat, total, 220 kcal cal., 441 mg sodium