Philadelphia Cream Cheese

What's This?
Serving size 12
Prep Time
Total Time


¾ lb small red potatoes (about 5), sliced12 slices OSCAR MAYER Bacon, cut into 1-inch pieces8 cup French bread cubes (1/2 inch)1 cup small broccoli floret1 ½ cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided8 oz PHILADELPHIA chive & onion cream cheese spread6 eggs¼ tsp black pepper2 ½ cup 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°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.


Make Ahead:
Strata can be refrigerated up to 24 hours before baking as directed.

Tags: Brunch, Potato, Egg, Easy, Baking

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