KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

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
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
8/21/2007
I have made this recipe about 4 times and when I cut that first piece out and everyone sees the inside they are so impressed. They can't believe how easy this recipe is.
posted:
6/7/2007
I made this for a graduation brunch & everyone loved it. I actually made 2 of them & not a crumb was left! I made it in a 13X9 pan, which works great. I substituted sundried tomatoes for the red pepper & also added a little salt & pepper. I can't wait to make this again!
posted:
5/9/2007
This dish is absolutely delicious, my family and friends love it!!!!
posted:
5/8/2007
I didn't use the hot pepper sauce. This recipe needs salt... quite bland. Otherwise it's very good.
posted:
5/6/2007
I made a few changes to this as I used philo dough instead of puff pastry as I bought the wrong stuff. I used cottage cheese instead of ricotte cheese and I only used 1 pkg spinach instead of two and left out the red peppers. It was still excellent! I froze the rest and once microwaved a piece on half power until it was hot, and the other time I baked it in foil for about 30 minutes at around 325. In both instances it came out well.
posted:
4/28/2007
I made this dish for a baby tea. It went over great. Even the children ate it. I did use a grated 4 cheese combo that included a tuscan herb seasoning pack. This added a great taste to the spinach without having to add alot of salt!
posted:
4/18/2007
I pre-cooked (broken into small bits, not links) and drained breakfast sausage and used this as the layer instead of the bacon. My could not get enough this is definately a make again highlight.
posted:
4/17/2007
Served this for Easter brunch and everyone loved it, including my year old granddaughter! The puff pastry made it look wonderful and first rate. I used more bacon and a little more cheese, just because it was available. The flavor was great the day I prepared it and the next day as a leftover.
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!
K:46920v0:89651
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email