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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.

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Spinach Ricotta Brunch Bake slice on a white plate

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.

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Ingredients in Spinach Ricotta Brunch Bake

The ingredients in this recipe are super easy to substitute and switch up to suit what you have hanging out in your fridge, and what you like to eat for brunch. Keep scrolling for the full recipe and ingredient amounts.

For this recipe 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 will 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.
Spinach Ricotta Brunch Bake slice on a white plate

What Other Fillings Can I Use?

The options are endless for this spinach ricotta bake! Give these a try:

MEATS:
  • Cooked & crumbled sausage
  • Chopped ham
  • Roasted chicken, chopped
  • Cooked & chopped pancetta
VEGGIES:
  • Onion
  • Mushrooms
  • Broccoli
  • Tomatoes
CHEESES
  • Parmesan
  • Gouda
  • Pecorino
  • White cheddar
steps on making spinach ricotta brunch bake in a springform pan

How to Make Spinach Ricotta Brunch Bake

  1. Prepare the oven and baking pan: Preheat your oven to 400F and spray your baking pan with cooking spray.
  2. Prepare the puff pastry: 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.
  3. Make the filling: Lightly beat the eggs and reserve 1 tbsp. 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.
  4. 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.
  5. Serve: 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.

Thaw your puff pastry sheets in the fridge. The key to make sure the puff up nicely is to keep them nice and cold. Use them straight out of the fridge.

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What Type of Pan Can I Use?

I used a 9″ springform pan for this recipe. If you don’t have one, I would highly suggest making the investment! They are fantastic for recipes like this. Slicing and serving perfect pieces will seriously not get any easier.

steps for making spinach ricotta brunch bake in a springform pan

How to Make Spinach Ricotta Brunch Bake Ahead of Time

You can fully prepare this spinach ricotta bake and store it in your fridge until you’re ready to serve. You have a few options here:

  • Bake it up to 4 days ahead of time and store in the fridge, covered with plastic wrap, until you’re ready to serve. You can either serve it cold or warm it up in a 250F oven for about 20-30 minutes.
  • Prepare it up to 4 days ahead of time, then wrap the pan well with plastic wrap. Remove the wrap and cook it as but don’t bake until about 1.5 hours until you’re ready to serve.
  • If you plan on making this more than 4 days ahead of time, you can store it in the freezer. Transfer it to the fridge 2 days before you need it so that it can slowly thaw out. Keep in mind that when veggies and egg freeze and thaw, they create a lot of extra moisture.

You can also use this as a guide to store any leftovers you may have. If you choose to freeze them, I find it a lot easier to store the leftovers in individual slices!

Spinach Ricotta Brunch Bake all baked
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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.

  • Author: Admin
  • Prep Time: 15 MINUTES
  • Cook Time: 1 HOUR
  • Total Time: 1 hour 15 minutes
  • Yield: 10 SERVINGS 1x
  • Category: Breakfast
  • Cuisine: American
Scale

Ingredients

  • 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

Instructions

  • Prepare the oven and baking pan: Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
  • Prepare the puff pastry: 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.
  • Make the filling: Lightly beat the eggs and reserve 1 tbsp. 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.
  • 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.
  • Serve: 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.

Notes

If using frozen spinach, thaw it out first and drain it well before using.

 

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

  • Calories: 482kcal
  • Sugar: 1g
  • Sodium: 384mg
  • Fat: 35g
  • Saturated Fat: 12g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 137mg

Keywords: brunch bake, brunch recipe, spinach ricotta brunch bake

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