Potato Breakfast Strata

Kraft Philadelphia
Bacon & Potato Breakfast StrataRecipe
Potato Breakfast Strata
12 servings


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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


Prep: 30 Minutes
Cook: 2 Hours, 30 Minutes

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°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.


Make Ahead:

Strata can be refrigerated up to 24 hours before baking as directed.


Created date

January 2013