Spinach Ricotta Brunch Bake
This Spinach Ricotta Brunch Bake recipe is the suitable casserole to make on your weekend brunch. That is a dish that may be made in advance and could honestly impress your visitors.
We may want to consume them for breakfast, lunch and dinner! but every so often I simply want to kick it up a notch and the satisfactory manner to do this is to add Sir Francis Bacon, of route. But that is toward a spanakopita in preference to a cheese pie.
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| Spinach Ricotta Brunch Bake |
To this splendid pie I introduced more than simply Bacon; we’ve were given cheddar cheese, crimson peppers, and a scrumptious spinach ricotta filling. that is truely the best brunch to serve to your family and buddies!
The elements on this recipe are incredible easy to alternative and transfer as much as healthy what you have hanging out to your refrigerator, and what you like to eat for brunch. keep scrolling for the entire recipe and aspect amounts.
INGREDIENTS :
- 6 eggs beaten
- 1 cup ricotta cheese
- dash hot sauce optional
- 1 cup spinach chopped
- 2 sheets puff pastry thawed
- 6 slices bacon cooked, chopped
- 1 1/2 cups cheddar cheese shredded
- 1 medium red bell pepper chopped
INSTRUCTIONS :
- Prepare the oven and baking pan: Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
- Prepare the puff pastry: Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.
- Make the filling: Lightly beat the eggs and reserve 1 tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
- Bake: Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour and 20 minutes or until the pastry is golden brown.
- Serve: Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.
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