Bacon and Potato Breakfast Strata

This delicious breakfast strata can be prepped and refrigerated up to 24 hours ahead of time, leaving you with time for your family or guests.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 282 Calories

Ingredients

• 2 ½ cups milk
• ¼ teaspoon black pepper
• 6 medium (blank)s eggs
• 1 cup small broccoli florets
• 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
• ¾ pound small red potatoes, sliced
• 12 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 8 cups French bread, cut into 1/2-inch cubes
• 1 ½ cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Recipe Instructions

Step 1

Cook potatoes and bacon in large skillet on medium heat 8 to 10 min. or until bacon is crisp and potatoes are tender, stirring occasionally; drain. Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.

Step 2

Whisk cream cheese spread, eggs and pepper in medium bowl until blended. Gradually add milk, beating well after each addition; pour over bread mixture. (Bread cubes should be evenly moistened.) Cover with foil. Refrigerate 2 hours.

Step 3

Heat oven to 375 degrees F. Bake strata, covered, 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining shredded cheese; bake, uncovered, 10 min. or until cheese is melted.