Mother’s Day Puffed Pie Brunch Recipe

Here is a delicious and easy to bake Mothers Day Puffed Pie Brunch recipe full of eggs, cheese, ham, spinach, onion, red bell peppers and garlic, that will leave mom speechless!

Easily baked outdoors in a grill or with the Camp Chef Italia Pizza Oven and the Somerset II Gas Stove.

(Closed Captioning available for this video)

Mother’s Day Puffed Pie Brunch Recipe Ingredients:

2 small onions, chopped
2 garlic cloves, minced
2 tbs butter
3 – 10 oz pkgs. frozen spinach (thawed and well drained)
2 – 14 oz pkgs., frozen puff pastry or ready made pie crust
3/4 Black Forest Ham, sliced
1 lb Mozzarella cheese, grated
2 red peppers, seeded & diced
8 eggs, beaten
1 egg, beaten – to glaze pastry

Original recipe credit: http://www.angelfire.com/bc/incredible/xBr22puffybrunch.html

Video Transcript:

Presenter
Hey, everyone, this is our Mother’s Day edition and we’re making a Puffed Pastry Brunch that you’re just going to love on the Cooking Everything Outdoors show.
So before I get started cooking and showing you the ingredients, I want to talk about the equipment that I’m using.
I’m using the new Camp Chef Somerset III Gas Stove, the Camp Chef Italia Pizza Oven, a pie tin, which actually used cast iron, and they’re Camp Chef Square Skillet which I’m going to be sautéing my vegetables with.
So you can adapt from there.
A grill would work.
If you don’t have the Somerset stove, the basic Camp Chef big gas grill works perfectly with the Italia pizza oven.
If you don’t have this, then pop this in a grill.
Either way, you’ll be set for cooking Mother’s Day outdoors as it should be.
So let’s go over our ingredients.
This is really enough to make two in the pie pan I showed you.
We need 2 medium onions, or small onions diced, 2 cloves of garlic roughly minced, 2 tablespoons of butter, 3 10-ounce packages of spinach thawed… this frozen spinach thawed and as much moisture as possible removed, 2 of those pre-made pie rolls that I love so much, 3 1/3 of a pound of black forest ham, 1 pound of mozzarella cheese grated, 2 red peppers diced and seeded, of course.
You’re going to need 9 eggs total, 1 for the top of the pie crust and 8 for inside the pastry.
So I’m preheating my skillet right now and once that gets pretty hot, I’m going to add my butter.
Let’s see how hot we are here.
Yeah.
We’re getting there.
Okay, add our onions.
Cook these down a bit.
We’re starting to get some nice color on our onions.
I’m going to add my garlic in.
I don’t want to overcook this, just until the aroma coming out.
Right there, I wan to add my spinach.
At this point, turn our heat off.
We’re using the residual heat from the cast iron skillet and we’re just blending all this together.
First thing I want to do is get my eggs blended.
You guys all know how to do this.
Get it blended together.
I just want to get some Crisco, and not having a paper towel, we are going to the old school.
Now, first is pie crust in your puffed pastry or your own creation.
Now, what we want to do is layer roughly half the ham.
That’s a lot to him for a little small pie pan like this.
So user discretion, but if you’re using a regular springform cake pan, you’ll have a lot more room to work with.
And then we’re going to go with roughly half the cheese, half the red pepper, half of our spinach mixture, half of our egg.
And then unbelievably, we’re going to repeat it.
Get cheese in there, get our pepper in there, our spinach, on top of that is the rest of our egg.
Oops, make sure that it stays in your pie pan.
Now, I want our final crust on there, and sealing that off.
And you can, of course, whatever fancy crimp on there you would like.
We’re going to put some slits on the top.
So we are ready to apply our egg topping.
Let’s just do a chintzy little heart there.
No one said I was an artist.
Into the Italia pizza oven, we go.
Well, with my internal temperature around 400 degrees, I’m going to put this in for 15 minutes to start.
Okay, it’s been 15 minutes at 400 degrees.
Now, I need to turn it down and I want to get it down to about 350 and I want to bake it for about 45 minutes.
Probably every 15 minutes, I’m going to rotate it to get some even consistency.
Now, if your top starts to brown too much, you can very easily lay some aluminum foil over the top of that.
Well, after full hour of cooking, I’d say that we have a beautiful dish.
Okay, that is our Mother’s Day puffed pastry brunch, turned out absolutely perfect on the outside.
We’re still going to cut it open it in a second, so hang on.
But before we do, I want to thank my sponsors Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com for their support of the Cooking Everything Outdoors show and cooking outdoors.
Without them, none of this would be possible.
I know, I tell you all the time, but go visit them.
Go say hi.
They’re great people.
Go buy something and show them how much you appreciate the show.
And let’s go cut some of this up.
Let’s try a piece.
Oh my gosh, it’s solid.
Alright, let’s give this a try.
Oh wow.
These flavors blend together so well.
That ham and the cheese and the onion, that spinach, it’s just delicious.
I hope you give this a try.
Go treat your mom good.
She deserves it.
Happy Mother’s Day.