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Sky-High Brunch Bake

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video by: kraft
All we ask of brunch is that it knock our socks off. And this this make-ahead bake with puff-pastry-wrapped bacon, cheesy eggs and spinach does just that.
time
prep:
20 min
total:
1 hr 15 min
servings
total:
12 servings
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posted:
1/16/2006
Decided to make this for Christmas Brunch. It not only tasted wonderful but also looked sensational displayed on a glass tiered dish. This is definitely one to keep on file.
posted:
1/16/2006
This was a great variation on quiche. In fact, I played around with the ingredients and kept it in keeping with a traditional quiche (omitted the spinach and red peppers, and added some broccoli and misc. spices). I don't have a springform pan, so I used a 13x9" - the outcome wasn't as pretty as the picture, but it tasted great. Would definitely make this again, probably trying other fillings just for fun - maybe some chicken and sundried tomatoes!
posted:
1/16/2006
I had company for 2 weeks over the holidays. The third day they were here, we had a large lunch and wanted something lighter for dinner. I made this recipe with a salad and it was a great hit as an evening meal. We had the other half for Christmas brunch two days later with fruit and it tasted even better after the ingredients married. My guests requested this recipe again before they went home. On my second effort I added a couple more strips of bacon and more spices. This is now a family favorite and the next time I will add green chile.
posted:
1/11/2006
I made this for a post-holiday brunch, and everyone loved it. It does require some planning to defrost the spinach and the puff pastry, but it is well worth the effort. I did prepare the recipe in the spring-form pan the night before, covered and refrigerated it as the recipe described. The next morning I baked it for a little over an hour, removed the sides of the springform pan, and it looked and tasted great. I will definitely be making this again. Thank you for a wonderful recipe.
posted:
1/11/2006
I found this recipe very simple to make. It was delicious and my whole family was impressed. they thought I had slaved in the kitchen all day. I was also able to make it the night before which worked out really well.
posted:
1/8/2006
Made one after holidays -- a big hit at home and at work. Great for brunch, lunch or side item. Easy to make as well.
posted:
1/5/2006
I MADE THIS RECEIPE FOR DINNER ONE EVENING AND GOT GREAT RAVES FROM MY FAMILY. THIS IS A NO MISS RECIPE. YOU CAN ADD MEAT TO IT, IT ONLY MAKES IT BETTER. SERVE IT WITH A SALAD. DINNER READY.
posted:
1/5/2006
I omitted the red peppers, added a bit more chopped bacon, used Sharp Cheddar cheese and added a bit of Creole Seasoning. I ended up not layering ingredients, but mixed them together and it was SO GOOD! This is yummy AND pretty!
posted:
1/4/2006
I made this for New Years Day brunch, My family loved every bite. Will make 2 next time. However I did change a few things, did not use peppers I used Italian sausage sauted with green onion and more rocotta cheese plus an extra egg, will try it with some feta cheese in place of the cheddar next time.
posted:
1/3/2006
Made this twice over holidays! The first time fixed it as recipe was written and thought there was too much spinach. so the second time I only used 1 1/4 box of frozen spinach and added 1 lb cooked mushrooms, a little extra bacon. Everyone LOVED it.
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