Bacon and Potato Breakfast Strata recipe
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Ingredients
- 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 cup small broccoli florets 1 ½ cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread 6 eggs ¼ teaspoon black pepper 2 ½ cups milk
Nutrition Info
- 282 caloriescarbohydrate: 22 gcholesterol: 128.3 mgfat: 16.4 gfiber: 1.3 gprotein: 13.5 gsaturatedFat: 9 gservingSize: -sodium: 479.4 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Bacon and Potato Breakfast Strata
Directions
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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.
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.
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.