Bacon And Potato Breakfast Strata

• 3/4 pound small red potatoes, sliced
• 12 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 8 cups French bread, cut into 1/2-inch cubes
• 1 cup small broccoli florets
• 1 1/2 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
• 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
• 6 eggs
• 1/4 teaspoon black pepper
• 2 1/2 cups milk

1. 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 13x9-inch baking dish sprayed with cooking spray.
2. Whisk cream cheese spread, eggs and pepper in medium bowl until blended. Gradually add milk, beating well after each addition; pour over bread mixture. (Bread cubes should be evenly moistened.) Cover with foil. Refrigerate 2 hours.
3. Heat oven to 375 degrees F. Bake strata, covered, 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining shredded cheese; bake, uncovered, 10 min. or until cheese is melted.

red potatoes, bacon, bread, broccoli florets, cheddar cheese, philadelphia chive, eggs, black pepper, milk

Taken from www.allrecipes.com/recipe/230945/bacon-and-potato-breakfast-strata/ (may not work)