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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!

Pam Mays


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

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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