Spinach Ricotta Brunch Bake
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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.
Spinach Ricotta Brunch Bake
In our family, cheese pies are huge. We could eat them for breakfast, lunch and dinner! But sometimes I just want to kick it up a notch and the best way to do that is to add bacon, of course. However this is closer to a spanakopita rather than a cheese pie. To this gorgeous pie I added more than just bacon; we’ve got cheddar cheese, red peppers, and a delicious spinach ricotta filling. This is definitely the perfect brunch to serve to your family and friends!
I love this recipe because it’s super versatile. You can add pretty much any fillings that you like! This brunch also is very basic to put together and will give you minimal mess to clean up afterwards. Just when you thought this recipe couldn’t get any better, it’s also perfect for making ahead of time so you can sit back and enjoy the morning.
Before You Start
- Thaw Puff Pastry: Make sure to thaw the puff pastry sheets in the refrigerator overnight or for a few hours at room temperature. This makes them easier to work with and prevents tearing.
- Cook Bacon in Advance: Cook the bacon ahead of time to save prep time on the day of baking. Please don’t use store-bought bacon bit, fry your own bacon.
- Use Fresh Spinach: Fresh spinach adds a vibrant color and fresh taste. If you’re using frozen spinach, thaw and squeeze out excess water to avoid a watery filling.
- Springform Pan: Using a 9-inch springform pan makes it easy to remove the brunch bake without damaging the puff pastry. Spray it well with cooking spray to prevent sticking.
Ingredients You’ll Need
- Puff pastry: I always use frozen store-bought puff pastry. It’s a very laborious type of pastry to make, and what you’ll find at the store is just as good as homemade. I usually find some good quality sheets at my local Italian market!
- Eggs: I used large eggs for this recipe.
- Ricotta cheese: You can use cream cheese as a substitute if you prefer. It will be a little bit more dense and have a stronger flavor than ricotta.
- Hot sauce: This ingredient is optional, but I love the bit of zing I get in my brunch bake from some hot sauce.
- Spinach: I used fresh spinach. If you use frozen spinach, make sure to squeeze out all the excess water before using it.
- Bacon: You can use as much as you like. The more bacon the merrier, I always say!
- Cheddar cheese: When we have mild flavors like the ricotta, spinach, and egg in there, I like to use a nice and sharp cheddar to add lots of flavor to the dish.
- Red bell pepper: You can really use any type that you have handy, I just love a good pop of color in my brunch bake.
Preheat your oven to 400°F. Spray a 9-inch springform pan with cooking spray. Tip: Using a springform pan makes it easy to remove the brunch bake without damaging the puff pastry.
Carefully unfold the thawed puff pastry sheets. Roll one sheet out to an 11-inch square and the other to a 12-inch square. Use the 12-inch sheet to line the bottom and sides of your pan. Tip: To cut the puff pastry into a round shape, you can use a lid from a large pot or a round cake pan as a guide. Simply place it on the pastry and cut around it with a sharp knife.
Lightly beat 6 eggs and reserve 1 tablespoon for later. In a large bowl, mix the remaining eggs with 1 cup ricotta cheese, a dash of hot sauce (optional), and 1 cup chopped spinach. Tip: Reserving some egg for brushing the pastry gives it a golden brown finish.
Spread half of the ricotta mixture on the puff pastry in the pan. Layer with half of the 6 slices of cooked and chopped bacon, 1½ cups shredded cheddar cheese, and 1 medium chopped red bell pepper. Repeat with the remaining ingredients.
Cover everything with the remaining 11-inch puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved 1 tablespoon of beaten egg. Bake for about 1 hour, or until the pastry is golden brown.
Let the bake cool in the pan for 10 minutes. Run a butter knife around the edges to loosen them. Cut into slices and serve. Tip: Cooling slightly before cutting makes it easier to get clean slices.
How To Serve
This Spinach Ricotta Brunch Bake pairs beautifully with a variety of sides to create a complete meal. Here are some delicious ideas to complement your brunch bake:
Easy Tossed Salad
Tomato Bisque
Yogurt Parfait
Mini Caprese Salad Bites
Frequently Asked Questions
What other fillings can I use?
You can customize the fillings to your taste. Try adding mushrooms, broccoli, sun-dried tomatoes, cooked sausage, ham, or different types of cheese like feta, gouda, Parmesan or goat cheese.
What type of pan can I use?
A 9-inch springform pan is ideal because it makes removing the bake easier without damaging the puff pastry. If you don’t have a springform pan, use a deep-dish pie pan or a regular 9-inch cake pan.
How do I prevent the puff pastry from getting soggy?
Make sure to bake the brunch bake until the puff pastry is golden brown and crisp. Also, avoid overloading with wet ingredients and properly drain any vegetables that release a lot of moisture.
How do I store leftovers?
Store any leftover Spinach Ricotta Brunch Bake in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave until warmed through.
Can I freeze this brunch bake?
Yes, you can freeze it! Let the bake cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 350°F until heated through.
More Delicious Brunch Recipes
- Sausage Potato Breakfast Casserole
- Shakshuka Recipe
- Breakfast Pizza
- Quiche Florentine
- Cinnabons Cinnamon Rolls
- Crescent Bacon Breakfast Ring
- Quiche Lorraine
- Strata Recipe
- Peach Scones
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Spinach Ricotta Brunch Bake
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Equipment
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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
