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Sky-High Brunch Bake
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Prep Time:

20 min

Total Time:

1 hr 15 min

Makes:

12 servings

What You Need!

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed

6 eggs, beaten

1 cup POLLY-O Original Ricotta Cheese

Dash hot pepper sauce

2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

4 slices OSCAR MAYER Bacon, cooked, chopped

1-1/2 cups KRAFT Shredded Cheddar Cheese

1 cup chopped red peppers

Make It!

HEAT oven to 400°F.

UNFOLD pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of greased 9-inch springform pan.

REMOVE 1 Tbsp. eggs; set aside. Mx ricotta, pepper sauce and spinach with remaining eggs. Layer half each of the bacon, cheese, egg mixture and peppers in pastry-lined pan. Repeat layers.

COVER with remaining pastry sheet; fold edges of pastry under and tuck inside pan. Brush top with reserved egg. Cut slits in top crust with sharp knife to allow steam to escape.

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Kraft Kitchens Tips

Size-Wise

Your family will know it is the festive season when this special morning dish is served. Remember to balance your food choices throughout the day so you can enjoy a serving of this indulgent dish.

Make Ahead

Assemble and bake pie as directed. Refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 30 to 40 min. or until heated through.

Substitute

If you don't have a springform pan, this recipe can be made in a 13x9-inch baking dish instead. Roll out bottom and top pastry to fit dish. For ease in serving, line empty baking dish with foil, with ends of foil extending over sides of pan. Grease foil. Continue as directed, reducing baking time to 35 to 40 min. Let stand 10 min. before using foil handles to remove pie from dish.

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Rated

by gravitywell on 9/2/2009
" This was Beautiful and delicious. I agree w other posters that the first time it was a bit bland so I now use roasted red pepper, a little extra cheddar, 2 generous dashes of hot sauce and 1/4 t. red pepper flakes and a couple of dashes of garlic powder. I always make it the evening before and bake in the morning. always turns out great.."