Brunch Bake Recipe
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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
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Directions: |
Directions:Preheat oven to 400º. 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 350º for 50 -55 minutes or until golden brown on top. |
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