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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 12 |
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Potato Breakfast Strata Ingredients:
3/4 pound small red potatoes (about 5), sliced |
12 slices oscar mayer bacon, cut into 1-inch pieces |
8 cups french bread cubes (1/2 inch) |
1 cup small broccoli florets |
1-1/2 cups cups kraft shredded triple cheddar cheese with a touch of philadelphia, divided |
1 tub (8 oz.) philadelphia chive & onion cream cheese spread |
6 eggs |
1/4 teaspoon black pepper |
2-1/2 cups milk |
Directions:
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.
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°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.
4. Make Ahead:
5. Strata can be refrigerated up to 24 hours before baking as directed.
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