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 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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a cook

posted:4/11/2009

Made Easter 2009. Really good and loved that it was in the pastry. Needed more spice - more bacon or sausage, onion, salt & pepper.

tina1926

posted:4/11/2009

My family LOVED it!!! I prepared everything the night before, then assembled and baked in the morning. Easy and delicious

minihorses01

posted:3/20/2009

very dissapointed, with the 2 cheeses, bacon and peppers we thought it would have more flavor and moisture. nobody liked it. I chose it cause of the high ratings so all that proves is that our taste buds don't agree with the majority and thats okay, isn't it!

R0cketMom

posted:1/6/2009

A very good recipe that can be catered according to your personal taste. I followed other reviewers suggestions and added sun dried tomatoes. I also added chopped turkey pepperoni, extra hot sauce and used reduced fat cheddar. Next time I will try to lighten it up with cottage cheese instead of ricotta and reduced fat crescent roll dough instead of puff pastry.

sharonswanson

posted:12/28/2008

This was delicious. We made it last year for a brunch and everyone has asked for it again this year. It looks very pretty and impressive.

a cook

posted:12/14/2008

I made this recipe for a women's brunch at my church and received rave reviews from the 22 of 23 who sampled it. Not only was it delicious but beautiful as well! Definitely a keeper.

jenniferho1

posted:11/24/2008

I made this twice, and it is amazing. Takes a little longer than is says, but is worth it! I added onions and sun dried tomatoes. I also did 1 cup cheddar and 1/2 cup feta. This helped make it not bland and not need salt. Cut out about 1/4 cup of the spinach and added that much more ricotta. Make the night before(I did not bake it until the next morning). Perfect!

varedodroja

posted:10/14/2008

I made this for my girlfriends from college. They liked it much better than I did to the point they are going to make it for their families. One friend doens't like red peppers so I substituted finely chopped onions which I sauted (the only reason why I sauted them was to remove as much water as possible so that the quiche would not be runny from the moisture content of the onions). Using quiche lorraine as my inspiration, I substituted guyere cheese instead of cheddar.

WEB07

posted:8/26/2008

I made this for a brunch & everyone loved it! No leftovers! I didn't have a springform pan, so I used an 8x8 baking dish. Came out perfectly. Because of the lack of seasoning, I added more hot sauce, a good shaking of seasoned salt, & lots of pepper. I also just mixed all of the ingredients together instead of layering, which made it a lot easier to assemble. This is definitely "a keeper!"

centerstagerocks

posted:7/27/2008

This was great! I didn't have a 9" springform pan so I used a regular pan. The recipie worked exactly the same. I followed the recipie as instructed to, but at the end I carefully flipped mine upside down. Also, you may want to season the puffed pastery before putting in the pan. I used some oregano and a teaspoon of garlic salt mixed with garlic powder. The redipie came out great. Also, add into your egg-wash some freshly ground black pepper for a kick. Serve with a store bought honey mustard glaze blended with cream, flour, and sugar. Drizzle over the top, and there you have it. A dinner that will satisfy even the most picky people and is a fan-favorite.