Sunday, February 22, 2009

Kraft's Sky High Brunch Bake

I found this on Kraft's website & made for a Teacher's back-to-school breakfast. I made it again for my co-workers & had to pass out the recipe both times. When we're having food day, I get asked to bring this because it really is so good!

1 pkg (2 sheets) frozen pastry puff (thawed)
6 eggs
1 c. Ricotta cheese
dash of Tabasco sauce
2 pkg (10 oz each) chopped spinach, thawed & drained
1 lb sausage (hot or mild depending on taste), cooked & drained
1-1/2 c shredded Cheddar (or Mozzarella) cheese

4 slices bacon, cooked & chopped
1 c chopped red pepper
dash or two of red pepper flakes

Preheat oven to 400 degrees. Cook & drain sausage. (I cook the red peppers with the sausage.) Unfold pastry sheets; roll out one sheet to about 11 inch square & the other to 12 inch square. Line the bottom & side of greased (or foiled) 9x13 baking dish.

Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp of the eggs; set aside. Add ricotta cheese, pepper sauce & spinach to remaining eggs; mix until well blended. Layer half each of the sausage, Cheddar/Mozzarella cheese, bacon & spinach mixture in pastry-lined pan. Repeat layers.

Place remaining pastry sheet over mixture; fold & tuck edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp egg. Cut 5 or 6 slots in top crust to allow steam to escape.

Bake 45 - 55 minutes or until golden brown. Cool 10 minutes before serving.

For a different taste, you can use Shredded Swiss cheese & chopped ham.

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