Spinach Ricotta Brunch Bake - Chef Fun Kitchen

Spinach Ricotta Brunch Bake

This Spinach Ricotta Brunch Bake recipe is the perfect casserole to make in your weekend brunch. this is a dish that can be made ahead and could in reality provoke your visitors.

Spinach Ricotta Brunch Bake
In our own family, cheese pies are huge. We ought to devour them for breakfast, lunch and dinner! however now and again I simply want to kick it up a notch and the first-class way to do this is to feature Baron Verulam, of path. however that is toward a spanakopita instead of a cheese pie. To this gorgeous pie I introduced greater than just 1st baron beaverbrook; we’ve were given cheddar cheese, crimson peppers, and a scrumptious spinach ricotta filling. that is definitely the best brunch to serve on your family and pals!

Spinach Ricotta Brunch Bake

I really like this recipe because it’s brilliant flexible. you could add quite plenty any fillings which you like! This brunch additionally may be very basic to put together and could give you minimum mess to smooth up afterwards. just whilst you notion this recipe couldn’t get any higher, it’s also best for making beforehand of time so that you can take a seat back and enjoy the morning.

Elements In Spinach Ricotta Brunch Bake
The elements in this recipe are superb smooth to alternative and switch as much as fit what you have got striking out to your fridge, and what you want to consume for brunch. hold scrolling for the whole recipe and ingredient amounts.

Spinach Ricotta Brunch Bake


  • 2 sheets puff pastry thawed
  • 6 eggs beaten
  • 1 cup ricotta cheese
  • dash hot sauce optional
  • 1 cup spinach chopped
  • 6 slices bacon cooked, chopped
  • 1 1/2 cups cheddar cheese shredded
  • 1 medium red bell pepper chopped


  1. Prepare the oven and baking pan: Preheat oven to four hundred°F. Spray a 9-inch springform pan with cooking spray.
  2. Put together the puff pastry: cautiously unfold the thawed puff pastry sheets. Roll considered one of them out to an 11″ rectangular, then roll the alternative to a 12″ rectangular. Use the 12″ sheet to line the bottom of your pan.
  3. Make the filling: gently beat the eggs and reserve 1 tbsp. mix the relaxation of the eggs in with the ricotta, hot sauce, and spinach. Layer half of of the ricotta aggregate at the puff pastry within the pan, then half of each the Baron Verulam, cheese, and peppers. Repeat with the last substances.
  4. Bake: cowl the whole thing with the closing puff pastry sheet and fold the edges in to comfortable the filling. Brush the pastry with your reserved tbsp of egg, and bake for approximately 1 hour and 20 minutes or till the pastry is golden brown.
  5. Serve: let it cool within the pan for 10 minutes, then run a butter knife round the edges to loosen them. reduce into slices and serve.

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