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Brunch Bake Recipe

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This recipe for Brunch Bake, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Mays

Category:
Category:

Ingredients:  
Ingredients:  
1 package (17.3 oz) frozen puff pastry (2 sheets), thawed
6 eggs
1 cup Ricotta Cheese
Dash hot pepper sauce
2 packages (10 oz each) frozen chopped spinach, thawed and well drained
4 slices cooked Bacon, chopped
1-1/2 cups shredded cheddar cheese
1 cup chopped red peppers

Directions:
Directions:
Preheat oven to 400. Unfold puff pastry sheets and roll out one sheet to about an 11-inch square and one to about a 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet.

Beat eggs in medium bowl with wire whisk. Reserve one tablespoon egg; set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.

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

Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. Pinch edges to seal.

Brush surface with reserved egg; pierce pastry several times to form vents or slits, which will allow steam to escape during baking. Bake 45-55 minutes or until top is golden brown. Cool 10 minutes. Run small knife around edge of pan before removing.

Makes 12 servings.

Note: 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 -55 minutes or until golden brown on top.

 

 

 

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