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Bacon & Potato Egg Strata

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video by: kraft
Cook bacon and potatoes in a skillet until crisp and tender (respectively), and you're well on your way to the cheesy egg strata of your dreams.
30 min
3 hr 25 min
12 servings

What You Need

lb.  small red potatoes (about 5), sliced
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
cups  French bread cubes (1/2 inch)
cup  small broccoli florets
cups  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
tub  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
tsp.  black pepper
cups  milk

Make It

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.

Kraft Kitchens Tips

Make Ahead
Strata can be refrigerated up to 24 hours before baking as directed.
Serving Suggestion
Serve with a crisp mixed green salad tossed with your favorite KRAFT Dressing.
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