Kathy's Sky-High Brunch Bake

1 package (17.3 ounces) frozen puff pastry (2 sheets) thawed

6 eggs

1 cup ricotta cheese

1-2 dashes hot pepper sauce

2 packages (10 ounces each) frozen chopped spinach, thawed and well drained

4 slices bacon, cooked and crumbled

½

cup shredded cheddar cheese

1 cup red pepper, chopped

Heat oven to 400 degrees. Grease a 9-inch spring form pan.

Unfold pastry sheets and roll out one to an 11-inch square and the other into a 12-inch square. Ease the larger piece into the bottom and sides of the greased pan.

Whisk eggs in medium bowl; reserve 1 tablespoon. To the rest add ricotta, pepper sauce and spinach. Sprinkle half the bacon, cheese and red peppers into pan, top with half the egg mixture. Repeat.

Top with remaining pastry; fold and tuck edges under and pinch together to seal. Brush top with reserved egg. Cut 5 or 6 slits in top crust. Bake 45-55 minutes or until golden brown. Cool 10 minutes.

To serve: Run a small knife around edge of pan before removing sides.

Serves eight to 10.

To make ahead: Assemble and bake as directed. Cool, cover and refrigerate. To reheat, uncover and bake at 350 degrees for 30-40 minutes or until heated through.