Bacon & Potato Egg Strata

• 3/4 lb. small red potatoes (about 5), sliced King Sooper's 5 lb For $1.88 thru 02/09
• 12 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 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 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 6 eggs
• 1/4 tsp. black pepper
• 2-1/2 cups milk

1. Cook potatoes and bacon in large skillet on medium heat 15 to 20 min.
2. or until bacon is crisp and potatoes are tender, stirring occasionally; drain.
3. Combine potato mixture, bread, broccoli and 1 cup shredded cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
4. Whisk cream cheese spread, eggs and pepper in medium bowl until blended.
5. Gradually whisk in milk; pour over bread mixture.
6. (Bread cubes should be evenly moistened.)
7. Cover.
8. Refrigerate 2 hours.
9. Heat oven to 375F.
10. Bake strata, covered, 40 to 45 min.
11. or until knife inserted in center comes out clean.
12. Sprinkle with remaining shredded cheese; bake, uncovered, 10 min.
13. or until melted.

red potatoes, bacon, bread, broccoli florets, shredded triple, philadelphia, eggs, black pepper, milk

Taken from www.kraftrecipes.com/recipes/bacon-potato-egg-strata-144134.aspx (may not work)