Talk about a show stopper this Sky-High Brunch Bake is one that will stop you in your tracks! I could not resist making it when I saw the picture in Food and Family by Kraft. It is beautiful to look at and it is quite tasty. I am keeping this bookmarked to use during the holiday season for a brunch because the green spinach and red peppers are so colorful! Don’t let the beautiful picture intimidate you because it is super simple to make if you can get past rolling out the pastry dough. Just follow the thawing directions on the box. You can thaw it overnight in the refrigerator or leave it out for about 45 minutes ahead of time. I like to thaw it out in the refrigerator. If you let it get too warm just put it back in the refrigerator for a few minutes. The pastry dough is very forgiving. The rest of the recipe is a cinch to make. Trust me by saying the novice cook can pull this off without a hitch and come out smelling like a rose!
To save some time I did all the prep the night before. I even mixed the ricotto mixture together and placed everything in the refrigerator. The next night I rolled my pastry out and put the whole thing together. In fact, I don’t see any reason why you could not put this together the night before and bake it the next morning.
The only drawback is that it does feed a crowd. Leftovers were good, but it sure is better the day that you bake it! So for your next book club meeting or bunko try this Brunch Bake and it is sure to be a hit!
Here is the springform pan lined with 12 inch square of the puff pastry and the first layer of bacon.
All layer of bacon, ricotto mixture, cheese, and peppers .
Top with the 11 inch puff pastry and make slits in the top.
Sky-High Brunch Bake from Kraft
Yield 12 servings
- 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets) thawed
- 6 eggs, beaten
- 1 cup Ricotta cheese
- dash pepper sauce
- 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
- 4 slices bacon cooked, crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 cup chopped red peppers
- Heat oven to 400 degrees.
- Follow the direction on the pastry box for thawing.
- On a lightly floured surface roll out pastry sheets. One should be about 11 inches square and the other one about 12 inches square. I rolled them out between two pieces of waxed paper lightly floured. If you have trouble with the paper sticking to the rolled out dough just refrigerate for a few minutes.
- Use the 12 inch piece to line the bottom of a 9-inch springform pan that has been lightly greased.
- Reserve 1 tablespoon of the beaten eggs.
- To thaw the spinach place it in the box in the microwave on a plate for about 2 – 3 minutes. Take out of the box and place in a colander. Using paper towel push all of the liquid out of the spinach.
- Mix remaining eggs with ricotta, pepper sauce, and spinach.
- Place half the bacon, half the cheddar cheese, half the ricotta mixture and half the peppers in the crust.
- Repeat the layers.
- Cover with the remaining pastry sheet. Fold under the edges of the pastry, then tuck inside pan.
- Brush pastry with reserved egg.
- Cut slits in top crust.
- Bake 45 to 55 minutes or until golden brown. Cool for 10 minutes. Run a spatula around the sides before removing the rim.