Sky-High Brunch Bake

Watch our Sky-High Brunch Bake video to learn how to impress at brunchtime! This make-ahead brunch bake features bacon, cheesy eggs, spinach and more.

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

6 eggs, beaten, divided

1 cup POLLY-O Original Ricotta Cheese

dash hot pepper sauce

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

4 slices cooked OSCAR MAYER Bacon, crumbled

1-1/2 cups KRAFT Shredded Cheddar Cheese

1 cup chopped red peppers

1. 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 9-inch springform pan sprayed with cooking spray.

2. Reserve 1 Tbsp. eggs for later use. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half <u>each</u> of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.

3. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.

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

Sky-High Brunch Bake

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Instructions

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