Bacon and Potato Breakfast Strata
3/4 pound small red potatoes, sliced
12 slices bacon, cut into 1-inch pieces
8 cups French bread, cut into 1/2 inch cubes
1 – 1/2 cups Kraft shredded triple cheddar cheese
1 (8 ounce) tub Philadelphia chive and Onion cream cheese spread
1/4 teaspoon black pepper
2 – 1/2 cups of milk
Non-stick cooking spray
Cook potatoes and bacon in large skillet on medium heat 8 to 10 minutes or until bacon is crisp and potatoes are tender, stirring occasionally; drain off excess drippings.
Spray a 9-x13-inch baking dish with non-stick spray. Combine potato mixture, bread and 1 cup shredded cheese; spoon into 9-x13-inch inch baking dish.
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.
Heat oven to 375 F. Bake strata, covered, 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining shredded cheese; bake, uncovered 10 minutes or until cheese is melted.
Note: Strata may be assembled and refrigerated up to 24 hours before baking.