Bacon and Potato Breakfast Strata You Have To Try

Bacon and Potato Breakfast Strata

"This delicious breakfast strata may be prepped and refrigerated as much as 24 hours in advance of time, leaving you with time to your family or guests."

Ingredients :

3/four pound small pink potatoes, sliced
12 slices OSCAR MAYER publisher 1st baron verulam, reduce into 1-inch portions
eight cups French bread, reduce into half of-inch cubes
1 cup small broccoli florets
1 half of cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
1 (8 ounce) bath PHILADELPHIA Chive & Onion Cream Cheese Spread
6 eggs
1/four teaspoon black pepper
2 half cups milk

Instructions :

Prep : 30M	Cook : 12M	Ready in : 3H10M

Cook potatoes and bacon in large skillet on medium heat eight to ten min. Or till bacon is crisp and potatoes are gentle, stirring once in a while; drain. Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
Whisk cream cheese unfold, eggs and pepper in medium bowl till mixed. Gradually add milk, beating properly after every addition; pour over bread mixture. (Bread cubes must be flippantly moistened.) Cover with foil. Refrigerate 2 hours.
Heat oven to 375 tiers F. Bake strata, included, 30 min. Or till knife inserted in middle comes out smooth. Sprinkle with remaining shredded cheese; bake, uncovered, 10 min. Or till cheese is melted.

Notes :

Strata may be refrigerated as much as 24 hours earlier than baking as directed.

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