Comida Kraft
Recipe Box

Sky-High Brunch Bake

No referer *
Prep Time
20
min.
Total Time
1
hr.
15
min.
Servings

12 servings

All we ask of brunch is that it knock our socks off. And this make-ahead bake with puff pastry-wrapped bacon, cheesy eggs and spinach does just that.

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What You Need

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Make It

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  • 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 for later use. Mix remaining eggs with ricotta, hot 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 knife around edge of pan to loosen crust before removing rim.

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.

Substitute

Prepare using OSCAR MAYER Natural Smoked Uncured Bacon.

Make Ahead

For added convenience, this morning favorite can be baked ahead of time. Cool, then refrigerate several hours or overnight. When ready to serve, bake, uncovered, in 350°F oven 30 to 40 min. or until heated through.

Substitute

Prepare using 1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts).

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 sheets to fit the 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 in 350ºF oven 35 to 40 min. or until golden brown. Let stand 10 min. Use foil handles to lift pie from dish before cutting to serve.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 380
Total fat 27g
Saturated fat 10g
Cholesterol 120mg
Sodium 340mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 1g
Protein 14g
% Daily Value
Vitamin A 130 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was great! 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.
Date published: 2008-07-27
Rated 5 out of 5 by from This is a great breakfast/brunch recipe! This is a great breakfast/brunch recipe! The picture here doesn't do justice to the intensity of the colors - the green of the spinach flecked with the red of the red pepper. This was the first time I had ever used the frozen pastry sheets, but it was so easy, and very impressive looking. It is a refreshing change from the typical breakfast quiche/casseroles that all seem to have the same ingredients. I will be making this again before then, I'm sure, but I defintely want to have this during the Christmas Holidays because it is so festive looking. I highly recommend this recipe!
Date published: 2006-05-02
Rated 5 out of 5 by from I had company for 2 weeks over the holidays. 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.
Date published: 2006-01-16
Rated 5 out of 5 by from I have made this recipe numerous times. 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!!
Date published: 2007-04-15
Rated 5 out of 5 by from We loved this! We loved this! I had some major troubles baking it because my springform pan (a hand me down that I'd never used before) must not have a good seal on it so cooking spray was dripping out and burning at the bottom of my oven, setting off my smoke detector multiple times. I baked it the night before then reheated at 350 for 30 mins as recommended in the morning. I substituted in broccoli instead of spinach because my 2 year old loves eggie pie (quiche) with broccoli and sure enough she gobbled it up! I also used breakfast sausage instead of bacon because that's what I had on hand, and I added some chopped onion instead of red pepper because again, that's what I had! Now that I know to put a pan below the springform, I will certainly make this again!
Date published: 2015-06-26
Rated 4 out of 5 by from I am a recoverin anorexic so healthy foods are a priority for me! I am a recoverin anorexic so healthy foods are a priority for me! as i result of my disease i became the family cook( freshman in highschool) I CONSTANTLY try new dishes out on the family and this one they LOVED! make sure you ADD THE CHEESE!!( i forgot.. KNEW it was missing osmehting! haha) and 8 serving sizes is more approiate for dinner.... ADD salt and pepper... serve with light fruit salad ( I made mine w/ an apple,orange,banana , 10ish grapes , and like 7 marschino cherries) Keep up the good work Kraft!
Date published: 2005-11-08
Rated 5 out of 5 by from I made this for a post-holiday brunch, and everyone loved it. I made this for a post-holiday brunch, and everyone loved it. It does require some planning to defrost the spinach and the puff pastry, but it is well worth the effort. I did prepare the recipe in the spring-form pan the night before, covered and refrigerated it as the recipe described. The next morning I baked it for a little over an hour, removed the sides of the springform pan, and it looked and tasted great. I will definitely be making this again. Thank you for a wonderful recipe.
Date published: 2006-01-12
Rated 4 out of 5 by from I made this for a baby shower brunch and it definitely impresses! I made this for a baby shower brunch and it definitely impresses! It just looks so elegant yet is so simple to put together. I did doctor it up a bit based on other reviewers saying it was bland. I sauteed the red peppers along with chopped mushrooms, a few chopped green onions and seasoned with seasoned salt, pepper and a bit of dried thyme. I only used one box of spinach which was perfect given the other ingredients I added. I had many compliments! This is definitely staying in my recipe book!
Date published: 2009-04-30
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