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Bacon and Potato Breakfast Strata

  • 12servings
  • 205minutes
  • 280calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 pound(s) (about 5) small red potatoes , sliced

  2. 12 slice(s) OSCAR MAYER Bacon , cut into 1-inch pieces

  3. 8 cup(s) 1/2-inch French bread cubes

  4. 1 cup(s) (small) broccoli florets

  5. 1 1/20 cup(s) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA , divided

  6. 1 tub(s) (8-ounce) PHILADELPHIA Chive & Onion Cream Cheese Spread

  7. 6 eggs

  8. 1/4 teaspoon(s) black pepper

  9. 2 1/20 cup(s) milk

Instructions Jump to Ingredients ↑

  1. Cook potatoes and bacon in large skillet on medium heat 8 to 10 minutes or until bacon is crisp and potatoes are tender, stirring occasionally; drain. Combine potato mixture, bread, broccoli, and 1 cup shredded cheese; spoon into 13- by 9-inch baking dish sprayed with cooking spray.

  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.

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

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