• Prep Time: 30 mins
  • Cooking Time: 3 Hrs 25 min
  • Serves: 12

Bacon and Potato Breakfast Strata

  • Recipe Submitted by on

 Ingredients List

  • 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 KRAFT® Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA®, divided
  • 1 tub (8 ounces) PHILADELPHIA® Chive & Onion Cheese Spread
  • 6 Eggs
  • 1/4 teaspoon black pepper
  • 2-1/2 cups milk


COOK potatoes and bacon in large skillet on medium heat 15 to 20 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 whisk in milk; pour over bread mixture. (Bread cubes should be evenly moistened.) Cover. Refrigerate 2 hours.
HEAT oven to 375°F. Bake strata, covered, 40 to 45 min. or until knife inserted in center comes out clean. Sprinkle with remaining shredded cheese; bake, uncovered, 10 min. or until melted.

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