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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:
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.
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!"
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.
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.
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.
posted:
5/21/2008
This was a great dish. My family loved it.
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.
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.
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.
posted:
4/4/2008
I made this for a baby shower at work. Everyone LOVED this. They compared me to Rachel Ray!
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