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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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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econig

posted:1/31/2006

I added 2 additional eggs, 1/2 cup less ricotta cheese and added sundried tomato instead of the red pepper. I have made it twice and everyone loves it. It looks very inpressive!

Dawn373

posted:1/29/2006

After reading the recipe and some of the comments, I decided to tweek it a bit. I added a 1/2 pound of bacon, sauteed onion and mushrooms, sun dried tomato, 1 tsp dry mustard, 1/2 tsp garlic powder, salt & pepper and substituted the cheddar for 1 cup of swiss and 1 cup shredded parmesan. This tasted delicious and was a beautiful presentation as well. Prepared the way I made it, it was a 5 star.

a cook

posted:1/27/2006

I thought the basic recipe was good, but pretty bland. Next time I will add at least twice as much bacon, more cheese and some salt & pepper to the spinach mixture. Other spices would also add a lot. It is a beautiful, impressive dish and relatively easy to make.

catherine.hunt2

posted:1/24/2006

I made this last night after purchasing the ingredients, and I have to say first, I have never made anything like this in my ENTIRE life! I'm 26. The other thing is, I have never liked spinach! Well, that is all different now. I love love love this and am eating it now. I did everything I could according to the recipe, and it turned out impeccably!!! So wonderful!!!!! and the cheese is stupendously cheesy!!!

Kassana

posted:1/21/2006

Now that is a beautiful dish... but my family wouldn't eat it after the first try, nor would I. I followed the directions to the "T" , with the exception of adding 1/2 cup more of the shredded cheese. My daughter who eats spinach, a can a sitting, didn't like it either =(

carolachesley

posted:1/18/2006

This was great. I used cubed ham instead of the bacon with excellent results.

a cook

posted:1/17/2006

This is not only very delicious but is a beautiful dish. I increased the amount of ingredients to make a bit larger dish and it worked very well. I added 8 oz. more spinach, one egg, 2 slices bacon and 3/4 c. more cheese.

stella777

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.

karlitacat

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!

Jackienm

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.