4.6 from 604 votes
Spinach Ricotta Brunch Bake
This Spinach Ricotta Brunch Bake features layers of ricotta blended with spinach and hot sauce, combined with cooked bacon, cheddar cheese, and red bell pepper, all enclosed in puff pastry. Baked until golden and flaky, it offers a rich, savory breakfast or brunch option that balances creamy, smoky, and slightly spicy flavors. The puff pastry crust holds the filling securely, making it easy to slice and serve.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 35 mins
Servings:
10
Calories:
484 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 2 heets puff pastry thawed
- 6 large egg beaten
- 1 cup ricotta cheese
- 1 dash hot sauce optional
- 1 cup spinach chopped, fresh
- 6 lices Bacon cooked, chopped
- 1½ cups cheddar cheese shredded
- 1 medium red bell pepper chopped
Instructions
- Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
- Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.
- Lightly beat the eggs and reserve 1 tablespoon of the beaten eggs. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach.
- Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
- Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour or until the pastry is golden brown.
- Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.
Cup of Yum
Notes
- Thaw puff pastry in the refrigerator overnight or for a few hours at room temperature to make it easier to handle.
- Use a springform pan for simple removal and maintaining the bake's shape.
- Cook bacon until crispy before adding to the bake for best texture and flavor.
- If using frozen spinach, fully thaw and squeeze out excess water before mixing.
- Reserve a tablespoon of beaten egg to brush on the pastry to achieve a golden finish.
- Customize by adding other vegetables or cheeses as preferred.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Serving
1serving
Calories
484kcal
(24%)
Carbohydrates
24g
(8%)
Protein
16g
(32%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.03g
(2%)
Cholesterol
150mg
(50%)
Sodium
387mg
(16%)
Potassium
178mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1101IU
(22%)
Vitamin C
16mg
(18%)
Calcium
197mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 484
% Daily Value*
| Serving | 1serving | |
| Calories | 484kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 16g | 32% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 150mg | 50% |
| Sodium | 387mg | 16% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1101IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.