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Bacon and Potato Breakfast Strata

 Bacon and Potato Breakfast Strata
Recipe provided by Philadelphia® Cream Cheese
12 ServingsPrep: 30 min. Total: 3 Hours 25 min.


  • 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

2 of 2

Bacon and Potato Breakfast Strata (continued)

Directions (continued)

  • knife inserted in center comes out clean. Sprinkle with remaining
  • shredded cheese; bake, uncovered, 10 min. or until melted. Yield: 12
  • servings.
MAKE AHEAD: Strata can be refrigerated up to 24 hours before baking as directed.
Nutritional Facts: 1 serving equals 280 calories, 16 g fat (8 g saturated fat), 130 mg cholesterol, 500 mg sodium, 20 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.