Spinach Ricotta Brunch Bake

• Meat

  • 6 slices Bacon, cooked

• Produce

  • 1 cup Spinach, frozen

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 dash Hot pepper sauce

• Baking & Spices

  • 1 Red pepper, medium red

• Bread & Baked Goods

  • 1 pkg. Puff pastry, frozen

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 1 cup Ricotta cheese

Found on jocooks.com

Description

Ingredients

• 1 pkg. (2 sheets) frozen puff pastry, thawed
• 6 eggs, beaten
• 1 cup ricotta cheese
• dash hot pepper sauce, optional
• 1 cup frozen chopped spinach, thawed, well drained
• 6 slices bacon, cooked, chopped
• 1½ cups cheddar cheese, shredded
• 1 medium red red pepper, chopped

Directions

• Preheat oven to 400°F.
• Unfold pastry sheets and 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 9-inch springform pan sprayed with cooking spray.
• Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
• Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
• Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.