0 from 1,065 votes
Spinach Ricotta Brunch Bake
This Spinach Ricotta Brunch Bake recipe is the perfect casserole to make for your weekend brunch. This is a dish that can be made ahead and will surely impress your guests.
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 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, 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 at room temperature for a few hours to make it easier to handle.
- Use a springform pan for easy removal and to keep the shape of the bake intact.
- Cook the bacon ahead of time until crispy for the best texture and flavor.
- If using frozen spinach, thaw and squeeze out excess water.
- Reserve a tablespoon of beaten egg to brush on the pastry for a golden brown finish.
- Feel free to customize the fillings with your favorite vegetables or cheeses.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Serving
1serving
Calories
484kcal
(24%)
Carbohydrates
24g
(8%)
Protein
16g
(32%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Trans Fat
0.03g
Cholesterol
150mg
(50%)
Sodium
387mg
(16%)
Potassium
178mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1101IU
(22%)
Vitamin C
16mg
(18%)
Calcium
197mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
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.