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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This can be made up to a day ahead for a delicious heat and eat breakfast or brunch. To make ahead, assemble as directed; wrap well. Refrigerate up to 2 days. When ready to serve, unwrap and bake at 350F for 50-55 minutes or until golden brown on top. Ingredients:
1 (17 1/3 ounce) package frozen puff pastry, thawed |
6 eggs |
1 cup ricotta cheese |
1 dash hot pepper sauce |
2 (10 ounce) packages frozen chopped spinach, thawed and drained |
4 slices beef bacon, chopped |
1 1/2 cups cheddar cheese, shredded |
1 cup red pepper, chopped |
Directions:
1. Preheat oven to 400°F Unfold puff pastry sheets and roll out one sheet to about an 11 square and the other to about 12 square.
2. Line bottom and side of greased 9 springform pan with 12 pastry sheet.
3. Beat eggs in medium bowl with wire whisk. Reserve 1 Tbsp egg: set aside. Add ricotta cheese, pepper sauce and spinach to eggs in bowl; mix until blended.
4. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry lined pan. Repeat layers.
5. Place remaining pastry sheet over mixture; fold and tuck pastry edges into pan to enclose filling. Pinch edges to seal.
6. Brush surface with reserved egg; pierce pastry several times to form vents or slits. Bake 45-55 min or until top is golden brown. Cool 10 minute Run small knife around edge of pan before removing.
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