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Puffy Breakfast Bake


1 package (17.3 ounce) frozen puff pastry, thawed to box directions
8 large eggs
1 ½ cup Ricotta cheese
¼ teaspoon hot sauce or to taste
1 (16 ounce) bag frozen spinach, thawed and squeezed of excess moisture
½ pound bulk pork sausage (mild, medium or sage flavor), cooked and crumbled
2 cups shredded Mexican Style cheese
1 cup red bell pepper, chopped
 
Preheat oven to 400 degrees. Grease a 9” springform pan.
 
Unfold puff pastry sheets and roll one into an 11” square and one slightly larger.
 
Line bottom and sides of springform pan with larger sheet.
 
Beat eggs in large bowl (reserve 1 tablespoon egg for painting the top of the puff pastry). Add ricotta cheese, hot sauce and spinach and mix until well blended.
 
Layer half of the spinach mixture, sausage, cheese and red pepper in pastry lined pan. Repeat layers.
 
Place 11” square of puff pastry on top of mixture, fold and tuck edges into pan to enclosed filling, pinching edges to seal.
 
Brush pastry with reserved egg, make several slits in top of pastry. Wrap bottom of pan with aluminum foil to catch any leaks. Bake 45 to 55 minutes or until golden brown. Cool for 10 minutes. Run a knife around the edges and remove the springform ring.
 
This can be made the day before. Assemble as stated, wrap well. Refrigerate. When ready to bake, remove wrap, bake at 350 degrees for 50 to 60 minutes.
 
 
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