Thursday, March 20, 2014

Bacon and Potato Breakfast Strata

Bacon and Potato Breakfast Strata
3/4 lb. small red potatoes (about 5), sliced
12 slices bacon, cut into 1-inch pieces
8 cups French bread 1/2" cubes
1 cup small broccoli floret
1 1/2 cup shredded Triple Cheddar Cheese
8 oz. Philadelphia chive and onion cream cheese 
6 eggs
1/4 teaspoon black pepper
2 1/2 cups milk 

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 13 x 9-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 brad mixture.  (Bread cubes should be evenly moistened.) Cover with foil.  Refrigerate 2 hours.
Heat oven to 375^F.  Bake strata, covered, 30 minutes or until knife comes out clean.  Sprinkle with remaining shredded cheese; bake, uncovered, 10 minutes or until cheese is melted.

To make ahead:  Strata can be refrigerated up to 24 hours before baking as directed.

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