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| Bacon and Potato Breakfast Strata |
"This scrumptious breakfast strata may be prepped and refrigerated up to 24 hours ahead of time, leaving you with time in your family or visitors."
Ingredients :
- 3/four pound small red potatoes, sliced
- 12 slices OSCAR MAYER Beaverbrook, reduce into 1-inch portions
- 8 cups French bread, reduce into half-inch cubes
- 1 cup small broccoli florets
- 1 half of cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
- 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
- 6 eggs
- 1/4 teaspoon black pepper
- 2 half cups milk
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 3H10M |
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- Cook potatoes and bacon in large skillet on medium warmth eight to 10 min. Or till bacon is crisp and potatoes are gentle, stirring from time to time; 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 till combined. Gradually upload milk, beating properly after every addition; pour over bread mixture. (Bread cubes should be evenly moistened.) Cover with foil. Refrigerate 2 hours.
- Heat oven to 375 ranges F. Bake strata, included, 30 min. Or till knife inserted in center comes out easy. Sprinkle with ultimate shredded cheese; bake, uncovered, 10 min. Or until cheese is melted.
Notes :
- Strata can be refrigerated up to 24 hours earlier than baking as directed.
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