Family Christmas typically comes with a plate of infamous egg casserole, some love it, others, not so much. This year, our lean squad was traumatized by an abundance of croutons thanks to some belated Thanksgiving stuffing and decided to forgo the bread laden egg casserole. So, we tried a new, but still not-so-light breakfast bake instead.
Doesn’t she just look like she belongs in the shop window of some old English village?
All the good stuff was in the guts, I can attest after a very puff pastry filled holiday.
Spinach Ricotta Brunch Bake
- 2 sheets of puff pastry, thawed
- 12 eggs, beaten
- 2 c. ricotta cheese
- 2 c. fresh spinach, chopped
- 8 slices of bacon, chopped
- 2 c. cheddar cheese, shredded
- 1 medium bell pepper, diced
- 1 onion, diced
- Dash of hot sauce for the kick in the pants this recipe needs to take it up a notch
- Preheat oven to 400F.
- Spray 9″ springform pan with cooking spray
- Line bottom of pan with one sheet of puff pastry, rolled out to about 12″ square.
- Beat the eggs and mix in ricotta, hot sauce, and spinach.
- Pour half of egg mixture into puff pastry lined pan
- Sprinkle with half of bacon, pepper, onion, and cheese.
- Repeat with other half of egg mixture, reserving 1 T. for an egg wash.
- Sprinkle other half of ingredients onto egg mixture.
- Cover with remaining puff pastry sheet. Reserve any trimmings to make a cute design on the top. ;-). Fold edge of puff pastry in to secure the filling.
- Bake about 1 hour in 30 minutes.
- Cool for 10 minutes.
- Run knife around pan to loosen and serve.