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Sky-High Brunch Bake

Sky-High Brunch Bake recipe
photo 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:
4/14/2007
I have made this recipe numerous times. I prefer the 13x9 version; much better presentation and the pastry bakes up real nice. I use the whole container of ricotta cheese. I also use precooked bacon crumbles and add to each layer at my discretion (we have bacon lovers)! My daughter adds the cheddar cheese (we love that too) so it probably is more than what is called for. All in all the recipe is a BIG HIT with all the family. No complaints about the taste at all and this includes the extended family of in-laws, etc. Would highly recommend!!
posted:
4/13/2007
This is excellent! The recipe leaves out salt & pepper which is why some cooks may have found it bland. Eggs, spinach and ricotta need lots of salt & pepper! I used Italian sausage (I had leftover cooked links, which I sliced and substituted for the bacon) and added a handful of fresh parmesan cheese to each layer. I actually doubled the filling and used a 9x13 pan. My family was begging for to take home the leftovers!
posted:
4/10/2007
Very good! Made for Easter breakfast at church - no leftovers. Would leave out red peppers and maybe substitute halved cherry tomatoes. Added more bacon (suggest leftover ham might be nice). Other cheeses might be fun to experiment with instead of cheddar. Also think artichoke hearts would go nicely. Definitely will make it again and have fun experimenting.
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.
posted:
4/8/2007
It's ok, but there is way too much spinach in it. It really overpowers all the other flavors.
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.
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!!
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?
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!
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!
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