Brunch Bake
Preparation: 20 minutes
Total:1 hour 25 minutes
Everyone loves starting the day with a homemade dish fresh from the oven - especially during the holidays. This rustic brunch bake is easy to make, full of yummy ingredients and prepared in one dish. You can even prepare it a day ahead.
Ingredients
1 pkg. (397 g) frozen puff pastry, thawed
6 eggs
1 cup ricotta cheese
Dash hot pepper sauce
2 pkg. (300 g each) frozen chopped spinach, thawed, well drained
1/4 cup Oscar Mayer Real Bacon Bits
1 1/2 cups Kraft Mozza-Cheddar Shredded Cheese
1 cup chopped red peppers
Just Follow Our Simple Steps
1. Preheat oven to 400°F. Cut puff pastry block in half along perforated line; roll one block to about an 11-inch square sheet and one to about a 12-inch square sheet.
2.
Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet. Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. egg; set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.
2.
Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet. Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. egg; set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.
2.
Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet. Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. egg; set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.
2.
Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet. Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp. egg; set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.
Brunch Bake Tips
- Grease springform pan well to prevent sticking and to ensure easy serving.
- Don't worry if you don't have a springform pan. Use a 13x9-inch baking dish. Line dish with foil, leaving 3 inches extending over short sides of dish. Create handles by crunching up extended foil; grease foil lining. Roll out bottom and top pastry to fit dish. Continue recipe as directed, reducing baking time to 35 to 40 min. Let stand 10 min. Lift from dish using foil handles.
- For alternative flavour options, try Kraft 4 Cheese Italiano Shreds in place of the Mozza-Cheddar Shreds; Kraft TexMex Shreds and chopped green chilies in place of the Mozza-Cheddar Shreds and red peppers; or chopped ham in place of the bacon.
- To catch any leaks, place a large sheet of foil under the springform pan and bring up loosely around sides so it stays in place.
- Prepare this brunch bake the day before you need it! Assemble as directed; wrap well. Refrigerate several hours or overnight. When ready to serve, unwrap and bake at 350° for 50 to 55 min. until top is golden brown.
- No peeking! Keep the oven door closed during the entire baking time to avoid cracking or falling.
Puff Pastry Tips
- This crisp, flaky pastry is available ready-made in frozen rectangular blocks. The block is perforated down the middle to make two halves that each roll into a 12 x 12 inch square. (You can also find puff pastry in frozen pre-rolled sheets.)
- To use, defrost block at room temperature for 2 hours or overnight in the fridge. If using sheets, remove number needed and thaw at room temperature for 20 to 30 minutes before gently unfolding. (For both types, do not refreeze.)
- Work with one block (or sheet) at a time, keeping the remainder in the fridge. Roll out block (or sheet) on a lightly floured board or countertop to desired size. Continue recipe as directed.
- Whatever your recipe, don't panic! Puff pastry is forgiving: you can stretch it, and it will still look and taste amazing!