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
1/4 teaspoon black pepper
2-1/2 cups milk
How to Make It
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.
Strata can be refrigerated up to 24 hours before baking as directed.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.