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Sky-High Brunch Bake

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video by: kraft
recipe by: kraft

What You Need

1 pkg. (411 g) frozen puff pastry (2 blocks), 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

Make It

HEAT oven to 400°F.

SPRAY 9-inch springform pan with cooking spray. Cut pastry in half along perforated line. Roll 1 pastry block into 12-inch square; roll second block into 11-inch square.

LINE springform pan with 12-inch pastry square.

BEAT eggs in medium bowl with whisk until well blended. Reserve 1 Tbsp. egg. Add ricotta, pepper sauce and spinach to remaining eggs; mix well.

LAYER half each of the bacon bits, shredded cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers.

COVER with remaining pastry square. Fold and tuck pastry edges into pan to enclose filling; pinch edges together to seal.

BRUSH top crust with reserved egg; cut slits in crust to permit steam to escape. Bake 45 to 55 min. or until golden brown. Cool 10 min. Run knife around edge of pan to loosen crust from rim of pan. Remove rim.

kraft kitchens tips

Make Ahead
Prepare and bake recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, at 350°F for 30 to 40 min. or until heated through.
Substitute
If you don't have a springform pan, you can prepare recipe in a 13x9-inch baking dish instead. Line baking dish with foil, with ends of foil extending over sides; spray with cooking spray. Roll out both pastry blocks to fit dish. Use to prepare recipe as directed. Bake at 400°F for 35 to 40 min. or until golden brown. Let stand 10 min. Use foil handles to lift recipe from dish before cutting to serve.
Note
Puff pastry is also available in frozen pre-rolled sheets. If you purchase the pastry in this form, thaw as directed on package then roll into 12-inch and 11-inch squares and continue as directed.

nutritional information

K:46920v1ec:89919

most recent review

"I made it for Christmas brunch everyone love it, will make it again. In stead of bacon I add... read more
reviewed by: cook
on: 12/28/2011
 cook

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