Sky-High Brunch Bake

photo by:kraft

All we ask of brunch is that it knock our socks off. And this make-ahead puff pastry bake filled with 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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What You Need

pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed

eggs, beaten

cup POLLY-O Original Ricotta Cheese

Dash hot pepper sauce

pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

slices OSCAR MAYER Bacon, cooked, chopped

1-1/2

cups KRAFT Shredded Cheddar Cheese

cup chopped red peppers

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 400°F.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.

RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.

COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Kraft Kitchens Tips

Size-Wise

Your family will know it is the festive season when this special morning dish is served. Remember to balance your food choices throughout the day so you can enjoy a serving of this indulgent dish.

Make Ahead

Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 30 to 40 min. or until heated through.

Variation

If you don't have a springform pan, this recipe can be baked in a 13x9-inch baking dish instead. Roll out bottom and top pastry to fit dish. For ease in serving, line empty baking dish with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare crust and fill with ingredients as directed. Bake at 350ºF for 35 to 40 min. or until golden brown. Let stand 10 min. Use foil handles to lift pie from dish before cutting to serve.

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nblondie1

posted:4/9/2007

Made this for Easter and turned out GREAT! Made just a few changes. Added a little extra cheese and not so many red peppers. (not a big fan of peppers but still tasted good with some, gave it flavor). Also next time would add just a bit more bacon.

a cook

posted:4/8/2007

It's ok, but there is way too much spinach in it. It really overpowers all the other flavors.

tdkatcher

posted:4/6/2007

I have made this recipe 2 years in a row for an annual brunch party...and it has been a hit every year. This recipe is easy to make and keeps well to make ahead and reheat for a party.

sharirauch

posted:4/6/2007

I made this for my sister-in-laws baby shower and I had to give the recipe to everyone their, it was a big hit!!

Susan0417

posted:4/5/2007

I'm concerned about the pastry sheets - the ones I've seen have lots of trans fat. I do believe that the amount of trans-fat we should have each day is ZERO. So why would these recipes be out there?

kateprolman

posted:4/4/2007

I used roasted chopped red peppers and dash of Cholula Hot Sauce (which is sweeter than Tabasco). Several at the party wanted the recipe!

a cook

posted:4/4/2007

Loved this dish... I am making it again for Easter and our Bunco group in May. I dumped a whole pint of ricotta and wasn't sure if it would set up. It was great with a platter of fresh pineapple, kiwi and strawberries!

rasrec

posted:4/3/2007

I am not a cook...I repeat, I am not a cook...but decided to try this recipe anyway. It came out fantastic!! I doubled the amount of bacon (because I have 3 boys and my hubby who are all meat lovers) and added a touch of salt and it was sooo good. One of the few items my family has asked that I make again.

marthamom3

posted:4/3/2007

amazing!!!!!!!!!!!

jaeichel

posted:4/3/2007