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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tdeleo

posted:7/6/2008

I followed the recipe as instructed. I did not have a 9" springform pan so I used my 10" springform worked just as well. It was a little bit bland and I would advise adding a little salt to the mixture to your liking before baking.

rjaninem

posted:6/8/2008

I followed other reviewers' advice and did not layer the ingredients, but just mixed them all up and poured them in. I thought it turned out just fine that way. I also used a 9x13 glass baking dish, which worked fine as well. Other changes included substituting a third of the eggs for egg substitute, turkey bacon for the regular bacon, and reduced-fat cheese for the regular cheese. It was a bit heavy and a little bland. My guests all thought it was good, but no one raved about it.

a cook

posted:5/21/2008

This was a great dish. My family loved it.

schrocp

posted:5/2/2008

Extremely simple and so elegent looking on our brunch table. Didn't have a springform pan but it still looked great in a low bowl and was very easy to serve. Even the smallest grandchild enjoyed this dish.

hopehelps

posted:5/1/2008

This recipe was better the next day. The flavor of the peppers calmed down. I would still add a pinch of salt. I am making this for the teachers luncheon next week. I am sure it will be a hit.

dianeharvison714

posted:4/5/2008

I have make this three times and it's been a hit every time! I don't have a spring form pan, I use my Pamper Chef pie pan and it works just fine! I don't roll the puff pastry either, just trim the edges to form a circle around the top and shape to appear hand made. Loved my everyone that eats it.

flygirlinok

posted:4/4/2008

I made this for a baby shower at work. Everyone LOVED this. They compared me to Rachel Ray!

a cook

posted:3/30/2008

Reduce spinach amount to 1 box. Way too dense. Add spices such as Dash.

ishkitty

posted:3/24/2008

I made this using fat free cheeses and egg substitute and it came out awesome. This is one of the best recipes I've made.

katek4

posted:3/23/2008

I made this recipe for my family's Easter Lunch. Wow! It was awesome. I added mushrooms and they made it even more delicious. Everyone loved it. And so easy to make. I made it the night before and refrigerated it until was time to bake. I baked it in a 13 x 9 pan and although it wasn't as beautiful as the picture, it was still a pretty presentation. I will make this again and again. Thanks, Kraft!