Description
This savory Spinach Ricotta Brunch Bake is a delightful combination of flaky puff pastry, creamy ricotta, and fresh spinach. Layered with crispy bacon and melted cheddar cheese, it’s a perfect dish for brunch or a special occasion.
Ingredients
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- 2 sheets puff pastry, thawed
- 6 large eggs, beaten
- 1 cup ricotta cheese
- 1 dash hot sauce (optional)
- 1 cup fresh spinach, chopped
- 6 slices bacon, cooked and chopped
- 1 1/2 cups cheddar cheese, shredded
- 1 medium red bell pepper, chopped
Instructions
- Prepare the Pan: Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
- Roll out Pastry: Roll out one puff pastry sheet to an 11″ square and the other to a 12″ square. Line the pan with the larger sheet.
- Make the Filling: Lightly beat eggs and reserve 1 tablespoon. Mix the remaining eggs with ricotta, hot sauce, and spinach.
- Layer the Ingredients: Layer half of the ricotta mixture, bacon, cheese, and peppers in the pan. Repeat layers.
- Bake: Cover with the remaining puff pastry, fold edges to secure, and brush with reserved egg. Bake for 1 hour, or until golden brown.
- Cool and Serve: Let cool for 10 minutes, then loosen edges and slice.
Notes
- Thaw puff pastry before using.
- Use a springform pan for easy removal.
- Cook bacon until crispy.
- Thaw and drain frozen spinach if using.
- Customize fillings with your favorite vegetables or cheeses.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 100mg