Loaded Spaetzle Skillet Recipe

One of my favorite Oktoberfest-inspired comfort foods is spaetzle, those little German egg noodles that soak up flavor so well.

In this Loaded Spaetzle Skillet, I take them to the next level by tossing them with crispy bacon, caramelized onions, gooey cheese, and a touch of beer for richness.

It’s hearty, indulgent, and perfect for sharing on a cozy fall evening or during an Oktoberfest celebration.

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What is Spaetzle?

Spaetzle (pronounced SHPEHT-sleh) is a traditional German egg noodle or dumpling that’s a staple in Central European cuisine, especially in Germany, Austria, Switzerland, and Hungary.

The name comes from the Swabian word for “little sparrows,” referring to their small, irregular shape.

Unlike long, uniform pasta, spaetzle is made from a simple batter of flour, eggs, and milk or water, then pressed through a special tool (a spaetzle maker or colander) directly into boiling water.

The result is small, chewy noodles with a rustic, homemade texture.

Spaetzle is incredibly versatile. It can be served plain with butter and herbs, tossed with cheese to make Käsespätzle (often called “German mac and cheese”), or paired with hearty meats and gravies.

Its slightly chewy bite and ability to soak up sauces make it a beloved comfort food across German-speaking regions.

In this recipe, it’s the perfect base because it holds up well under creamy cheese sauce, smoky bacon, and caramelized onions.

Recipe Highlights

This skillet dish transforms simple spaetzle into a one-pan comfort food feast. Every bite is smoky, cheesy, and full of German-inspired flavor.

• German egg noodles (spaetzle) are the base.
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• Crispy bacon for smoky, savory crunch.
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• Caramelized yellow onion adds sweetness.
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• Beer and cheese create a creamy sauce.
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• Cooked in one skillet for easy cleanup.

How to Make My Loaded Spaetzle Skillet

1. Cook the bacon – In a large skillet, cook diced bacon until crisp. Remove and set aside.
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2. Caramelize the onion – In the same skillet, cook sliced yellow onion in bacon drippings until golden and sweet, about 10 minutes.
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3. Make the sauce – Melt butter, whisk in flour, then gradually add beer and milk. Simmer until thickened. Stir in Gruyère and cheddar until smooth.
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4. Cook the spaetzle – Boil spaetzle according to package directions or prepare fresh if homemade. Drain well.
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5. Combine – Add spaetzle to the skillet with the sauce, then fold in bacon and onions. Sprinkle with extra cheese if desired.
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6. Finish – Garnish with fresh parsley and serve hot right from the skillet.

Cooking the Perfect Spaetzle

Creating the spaetzle is the first step in this culinary experience. Begin by mixing all-purpose flour, salt, and garlic powder in a large bowl.

In a separate bowl, whisk together the eggs, whole milk, and German lager or Märzen beer until well combined. Pour the wet ingredients into the dry mixture and stir until smooth.

Once the batter is ready, bring a large pot of salted water to a boil. Using a spaetzle maker or a colander, press the batter through into the boiling water. The spaetzle will cook quickly, floating to the surface in just 2-3 minutes. Remove them and drain well to prepare for the next steps.

Bringing Flavor with Bacon and Onions

While the spaetzle cooks, it’s time to add depth to the dish with crispy bacon and sautéed onions.

In a large skillet, cook the diced thick-cut bacon over medium heat until it becomes crispy and golden. This process not only adds flavor but also creates a delicious base for the dish.

Next, add the diced yellow onion to the skillet and sauté until it becomes translucent, allowing the sweet onion flavor to meld with the bacon.

Combining Ingredients for a Hearty Meal

Once the spaetzle is cooked and drained, it’s time to bring everything together in the skillet.

Add the cooked spaetzle to the skillet with the bacon and onions, stirring gently to combine.

Next, sprinkle in the shredded Gruyère and sharp cheddar cheeses, stirring until they melt and envelop the spaetzle in a creamy, cheesy goodness.

Ingredient Notes

• Spaetzle – The traditional German egg noodle that’s hearty and perfect for soaking up sauce. Store-bought or homemade, both work.
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• Bacon – Adds smoky flavor and crisp texture. Thick-cut bacon works best here.
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• Yellow onion – Caramelized for sweetness to balance the rich cheese and bacon.
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• German lager or Märzen beer – Infuses the sauce with a malty depth.
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• Cheese blend (Gruyère + cheddar) – Melts smoothly for creamy, cheesy goodness.
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• Butter and flour – Form the base of the sauce.
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• Whole milk – Creamy consistency without being too heavy.
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• Fresh parsley – Brightens the dish and adds color.

Garnishing and Serving

To finish off this loaded spaetzle skillet, garnish with freshly chopped parsley for a pop of color and freshness.

Serve hot from the skillet, allowing everyone to scoop out their portion with a serving spoon.

This dish not only satisfies the appetite but also warms the soul, making it a go-to recipe for any occasion.

Nutrition and Serving Suggestions

This loaded spaetzle skillet serves four and is packed with flavor and nutrition. Each serving contains approximately 520 calories, with 30g of fat and 25g of protein, making it a hearty main dish.

It pairs well with bratwurst, roasted vegetables, or a crisp green salad. Serve alongside a frosty German lager for the full Oktoberfest feel.

This dish is sure to become a favorite, bringing comfort and satisfaction to any meal.

Tips for the Best Loaded Spaetzle Skillet

Use freshly shredded cheese for the smoothest sauce, and don’t rush caramelizing the onions — that sweetness is key.

For extra richness, finish the dish under the broiler with an extra layer of cheese. Always serve spaetzle hot, as it soaks up sauce quickly.

Storage and Warming of Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or beer to loosen the sauce.

Avoid microwaving, which may dry out the noodles.