Sky-High Brunch Bake

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Recipe by Kraft

Prep Time

20
min.

Total Time

1
hr.

15
min.

Servings

12 servings

Watch our Sky-High Brunch Bake video to learn how to impress at brunchtime! This make-ahead brunch bake features bacon, cheesy eggs, spinach and more.

What You Need

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1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs, beaten, divided
1 cup POLLY-O Original Ricotta Cheese
dash hot pepper sauce
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
4 slices cooked OSCAR MAYER Bacon, crumbled
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers

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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.

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Kitchen Tips
Nutrition

From our partners at McCafé®

Create a Coffee Bar: Serve freshly home brewed McCafé® coffee, and provide a variety of toppings such as thawed COOL WHIP Whipped Topping, grated BAKER'S Chocolate, cinnamon sticks, ground cinnamon and nutmeg, liqueurs and sugar to create your special treat.

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	390

Total fat	27g
Saturated fat	8g
Cholesterol	120mg
Sodium	390mg
Carbohydrate	24g

Sugars	3g
Protein	14g
% Daily Value
Vitamin A	300 %DV
Vitamin C	20 %DV
Calcium	6 %DV
Iron	20 %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 centerstagerocks 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 GoBucs! 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 Jackienm 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 paparoma 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 meganemilymann 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 5 out of 5 by Sherry6516 from Really simple and simply delicious! Really simple and simply delicious!! I altered the recipe slightly after reading other reviews re: blandness and added my own spin on it by including green onions, bell peppers, cayenne pepper, seasoned salt, garlic powder, black pepper, and mozzarella cheese. I also tasted as I went along to make sure it wasn't too salty or not seasoned enough. The presentation of it was beautiful and everyone raved about how delicious it was. They all thought it was store bought or catered. What a treat!

Date published: 2009-05-11

Rated 4 out of 5 by eastcoastprep23 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 4 out of 5 by melsno from I've made this 3 times now. I've made this 3 times now. I thought it was really good and my family did too. I would add more bacon and I added diced tomatoes instead of red peppers. I also added Durn good Hot sauce about 2 capfuls for a little zip. The prep takes a good amount of time. You have to let the puff pastry and spinach thaw that can take awhile. If you havethe time to make it I would highly recommend it.

Date published: 2005-12-28