Entrée

Sky-High Brunch Bake

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prep time

20 min

total time

1 hr 15 min

makes

12 servings, 1 piece (137 g) each

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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.

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rating

Is so simple to make and delicious my family loved it.
posted by MyriamK | on 3/12/2013

rating

I made it for Christmas brunch everyone love it, will make it again. In stead of bacon I added Dijon mustard to crust and cubed Ham, also chopped green onions, as some suggestion by other cooks. To remove the water from spinach I put it in a cheese cloth and squeeze it.
posted by a cook | on 12/28/2011

rating

This is a great recipe
posted by a cook | on 3/19/2010

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I made this recipe for friends for brunch and got rave reviews. First time with puff pastry and it turned out great. I added green onions to the mix as well as a tbsp of dijon mustard on the base for flavour as was suggested by another reader. Also reduced the spinach to 1 1/2 boxes. This was super easy and looked very professional.
posted by a cook | on 12/31/2009

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it was too bland, there was absolutely no flavor, it tasted better as leftovers then fresh from the oven. I guess this is one of those recipes you, either love it or you don't
posted by krushje | on 11/17/2008

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It was one of the best brunch recipes I have tried
posted by a cook | on 7/23/2008

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I would have added more seasonings and more garlic to the spinach mixture. Also layering italian meats in between each of the layers would have made a good addition.
posted by ttgturzak | on 2/8/2008

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Changed it up to 1/2 ricotta and 1/2 Feta. added extra flavor. Cut down on some of the spinach 2nd time I made it.
posted by j.bilyk | on 1/5/2008

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Great recipe for a special occassion I recommend making it ahead as the prep time was longer than the 20 minutes indicated. I substituted 1 cup chopped broccoli for a package of spinach. Everyone really enjoyed it. Even the kids!!
posted by a cook | on 1/1/2008

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Excellant. Very tasty for breakfast and you can make ahead.
posted by a cook | on 12/26/2007