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a spinach ricotta brunch bake pie with a slice cut out of it.
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4.57 from 357 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 Time15 minutes
Cook Time1 hour
Total Time1 hour 35 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: brunch bake, brunch recipe, spinach ricotta brunch bake
Servings: 10
Calories: 484kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.
    process shots showing how to make spinach ricotta brunch bake.
  • 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.
    process shots showing how to make spinach ricotta brunch bake.
  • 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.
    process shots showing how to make spinach ricotta brunch bake.
  • 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.
    process shots showing how to make spinach ricotta brunch bake.
  • 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.

Video

Notes

  1. Thaw puff pastry in the refrigerator overnight or at room temperature for a few hours to make it easier to handle.
  2. Use a springform pan for easy removal and to keep the shape of the bake intact.
  3. Cook the bacon ahead of time until crispy for the best texture and flavor.
  4. If using frozen spinach, thaw and squeeze out excess water.
  5. Reserve a tablespoon of beaten egg to brush on the pastry for a golden brown finish.
  6. Feel free to customize the fillings with your favorite vegetables or cheeses.
  7. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 484kcal | Carbohydrates: 24g | Protein: 16g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 387mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1101IU | Vitamin C: 16mg | Calcium: 197mg | Iron: 2mg
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