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Sky-High Brunch Bake (12)

Source of Recipe

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Sky-High Brunch Bake (12)

Kraftrecipes.com
Recipe by Kraft
251 reviews rate this recipe 4.5 of 5 stars.
Prep Time 20min. - Total Time 1hr. 15min.
12 servings

All we ask of brunch is that it knock our socks off. And this make-ahead bake with puff pastry-wrapped bacon, cheesy eggs and spinach does just that.

What You Need:
• 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
• 2 eggs, beaten
• 1 cup liquid egg substitute
• 1 cup POLLY-O Original Ricotta Cheese
• dash hot pepper sauce
• 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
• 4 slices cooked OSCAR MAYER Bacon, crumbled
• 1-1/2 cups KRAFT Shredded Cheddar Cheese
• 1 cup chopped red peppers

Make It:
• Heat oven to 400°F.

• Unfold pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch springform pan sprayed with cooking spray.

• Reserve 1 Tbsp. eggs. Mix remaining eggs and egg substitute with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.

• Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.

• Bake 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Make Ahead:
For added convenience, this morning favorite can be baked ahead of time. Cool, then refrigerate several hours or overnight. When ready to serve, bake, uncovered, in 350°F oven 30 to 40 min. or until heated through.

Variation:
If you don't have a springform pan, this recipe can be baked in a 13x9-inch baking dish instead. Roll out bottom and top pastry sheets to fit the dish. For ease in serving, line empty baking dish with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare crust and fill with ingredients as directed. Bake in 350ºF oven 35 to 40 min. or until golden brown. Let stand 10 min. Use foil handles to lift pie from dish before cutting to serve.

1/12 of recipe equals: Calories 380; Total fat 25g (Saturated fat 8g); Cholesterol 49mg; Sodium 340mg; Carbohydrate 23g; Dietary fiber 2g; Sugars 1g; Protein 14g