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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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SKY HIGH BRUNCH BAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Vaughan Estate in McKinney, Texas in 1987. Ingredients:
17-1/2 ounce 1 package frozen puff pastry thawed |
6 eggs |
1 cup ricotta cheese |
1/4 teaspoon hot pepper sauce |
20 ounces frozen chopped spinach thawed and well drained |
4 slices cooked bacon chopped |
1-1/2 cups shredded cheddar cheese |
1 cup chopped red peppers |
Directions:
1. Preheat oven to 400.
2. Unfold pastry sheet and roll out one sheet to an 11 square and another to an 12 square.
3. Line bottom and side of greased spring form pan with 12 pastry sheet.
4. Beat eggs in medium bowl with wire whisk.
5. Reserve 1 tablespoon of the eggs and set aside.
6. Add ricotta cheese, pepper sauce and spinach to remaining eggs then mix until well blended.
7. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry lined pan.
8. Repeat layers then place remaining pastry over mixture then fold and tuck pastry edges in pan.
9. Pinch edges to seal then brush top with reserved 1 tablespoon egg.
10. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape.
11. Bake 50 minutes then cool 10 minutes and run knife around edge of pan before removing rim.
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