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.
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62 responses to “Sky-High Brunch Bake”
i think the sky-high brunch bake is very interesting because u make it with tomatoes and dough etc..
This looks very interesting and like nothing I’ve ever seen before.
You can mix all the ingredients together the day before you make it, and it does not hinder the recipe.
i learned that when you cut slits into the top of the crust it helps let the steam out.
sounds good. we should make it on one of our cooking day
The Sky-High Brunch Bake is a beautiful and seems very easy to make .
The Sky-High Brunch seems like a good dish to make for the hollidays .
I learned that you have to cut slits in the top of the crust to make it cook well.
The Sky-High Brunch is beautiful and seems very easy to make.
cutting slits help to keep the air out.
I learned that this is a very easy dish to make even though it looks very hard. All you really need is a puff pastry you can buy already made at the store and some other ingredients. Also to make sure you make slits in the top before you put it in the oven.
The first layer of food is bacon!
I learned that frozen pastry dough is really easy to work with , but it looks very impressive.
i like how u got everything organized the night before i think that it helped the process go smoother
In order to complete this recipe you have to do several layers to make it “sky high”
I learned that you can push out liquids from spinach with a paper towel.
I learned that you need to put flour on the surface before you roll out the dough so it doesn’t stick.
I learned that if your paper is sticking to the rolled out dough just refrigerate it for a few minutes.
I didn’t know that it would be easy to make something that looks this complicated. I learned that even difficult looking recipes can be easy to make.
Storing all the ingredients in the refrigerator can help save time. so you can just have everything ready and bake in the morning.
I learned you have to heat the oven to 400 degrees.
I learned that puff pastry can be used other than desserts and that the dish can feed a lot of people. You can put what ever filling you want in the middle and it can still be good. The bruch bake reminds me of a pot pie because of how it is put together.
you must layer it so it will come out perfect! it looks really good! cant wait to make it! looks delicious!
i learn that you have to cut slits in top crust
I learned that the sky-high brunch bake is a good holiday brunch. So it would be easy to share or tke to church on Sunday mornings.
I didnt know that you had thaw out the pastry
Such fun to read about Wanda. I made something similar years ago…PB Sharon’s (a restaurant now defunct) Vegetable tart. It was a pain to make, but sooooo good. This looks like something I’d love to try.
i learned that the brunch would by good for a holiday meal.
I learned you need to thaw it in the refridgerator
its better to do all the prep cook the night before
I learned that you can thaw it overnight in the refrigerator or leave it out 45 minutes before.
i learned that you could thaw out foods in the refrigerator. i thought they had to be out in room temperature.
I learned that you put spinach in a colander and then push out the liquid from the spinach with a paper towel.
You can prep all of your food the night before but it is best eaten the day you make it.
I didn’t know that you could make the ingredients the night before, which will save time when you actually make it, and I learned that you need to make slits at the top of the crust to let all of the steam out.
I learned that you can thaw the frozen pastry in the refrigerator overnight
I learned that you can refrigerate the dough for a few minutes if it sticks to the paper.
If you put the dough in the refrigerator, it will help eliminate from sticking to the paper.
i learned that if you refridgerate your dough before you put it on the paper it wont stick.
I learned that puff pastry can be used other than desserts and that the dish can feed a lot of people.
I learned that you can thaw it overnight in the refrigerator or leave it out 45 minutes before. In order to complete this recipe you have to do several layers to make it big.
i learend that fozen pastry dough is very easy to work with and that you cna thaw food out in the refrigerator
i learned that u need to let the icing thaw over night
i learned that a pastry is not only for dessert but can also be made for dinner as well! Cant wait to try it!!!
I learned that you can thaw out dough in the fridge over night.
To make sure that the dough doesn’t stick to the paper, you can refrigerate it for a few minutes
I learned that if you don’t put slits in the top of the crust the steam with bubble it up like a balloon
I learned its better to layer foods in there rather than just throw it all in there together.
I learned that you can thaw the pastry dough overnight or take it out 45 minutes before, but if it gets to warm just put it back in the fridge for a few minutes.
I learned that prepping before and getting all of your items stored in the refrigarator will save you time.
In order for it to be sky high you have to use all the proper layers.
one side should be 11 inches and the other should be 12 inches and it said if you have trouble you should rolled out dough just refrigerate for a few minutes.
it can be thawed it in the refrigerator or on the kitchen counter for 45 minutes
Even though something looks nasty it can be really good
i learned when making sky high brunch cake you preheat your oven to four hundred and you have to bake for forty five to fifty five minutes
i learned that you can cut slits in the top of the pie to make it breath
I learned that you can thaw out dough in the fridge over night.
i learned you should cut the crust so it cuts better and if you put the dough in the fridge, it will stick to the pan less.
From this, I learned that you can thaw this dish out and it’ll still taste delicous!
It looks very good and i would like to try it. Although, i learned that you could thaw the dough out over night in the refrigerator.
You weren’t joking when you said this would stop someone in their tracks! I saw this on a big page of pinterest recipes and I HAD to know more. I love this recipe, cannot wait to try it myself. I’ll be sharing this with friends for sure!
This looks really good.