Bacon And Potato Breakfast Strata Recipes

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BACON & POTATO STRATA



Bacon & Potato Strata image

Watch this video from My Food and Family to make our Bacon & Potato Strata. Cook bacon and potatoes until crisp for the perfect Bacon & Potato Strata.

Provided by My Food and Family

Categories     Dairy

Time 3h25m

Yield 12 servings

Number Of Ingredients 9

3/4 lb. small red potatoes (about 5), sliced
12 slices OSCAR MAYER Bacon, cut into 1-inch pieces
8 cups French bread cubes (1/2-inch pieces)
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

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Steps:

  • 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 cheddar; 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 with foil. Refrigerate 2 hours.
  • Heat oven to 375°F. Bake strata (covered) 40 to 45 min. or until knife inserted in center comes out clean. Sprinkle with remaining cheddar; bake, uncovered, 10 min. or until melted.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 135 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.9741 g, Sugar 0 g, Protein 15 g

BREAKFAST POTATOES WITH BACON



Breakfast Potatoes with Bacon image

An easy, simple potato dish that you can bring to brunch or make for your family. I made this for my company Christmas brunch and everyone enjoyed it. The bacon grease gives the potatoes a nice flavor!

Provided by marissa

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 10

Number Of Ingredients 5

5 pounds red potatoes, quartered
1 pinch salt and ground black pepper to taste
5 slices peppered bacon
1 tablespoon olive oil
4 green onions, sliced

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Steps:

  • Place potatoes in a large bowl and season with salt and pepper.
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Remove bacon to a paper-towel lined plate and crumble when cool enough to handle. Reserve all bacon grease in the skillet.
  • Place potatoes in the skillet and fry over medium-high heat until crisp and browned on the outside and soft on the inside, 15 to 20 minutes. (Add olive oil if needed and reduce heat if potatoes brown too quickly.) Transfer potatoes to a parchment-paper lined pan to drain off excess fat.
  • Sprinkle crumbled bacon and green onions on top of potatoes and serve hot.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 36.6 g, Cholesterol 5.1 mg, Fat 3.6 g, Fiber 4 g, Protein 6.1 g, SaturatedFat 0.9 g, Sodium 136.4 mg, Sugar 2.4 g

BACON AND POTATO BREAKFAST STRATA



Bacon and Potato Breakfast Strata image

This delicious breakfast strata can be prepped and refrigerated up to 24 hours ahead of time, leaving you with time for your family or guests.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 3h10m

Yield 12

Number Of Ingredients 9

¾ 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 ½ cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
6 medium (blank)s eggs
¼ teaspoon black pepper
2 ½ cups milk

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Steps:

  • 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.
  • 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 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.

Nutrition Facts : Calories 282 calories, Carbohydrate 22 g, Cholesterol 128.3 mg, Fat 16.4 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 9 g, Sodium 479.4 mg, Sugar 4.3 g

FARMER'S STRATA



Farmer's Strata image

For an inexpensive and easy-to-prepare dish, try this hearty casserole. You can assemble it ahead and bake it just before leaving for a potluck. People go back for seconds since it includes tasty basic ingredients like bacon, cheese and potatoes. -Pat Kuether, Westminster, Colorado

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 16 servings.

Number Of Ingredients 11

1 pound sliced bacon, cut into 1/2-inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices white bread, cubed
1 cup cubed cooked potatoes
3 cups shredded cheddar cheese
8 large eggs
3 cups whole milk
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
Dash salt and pepper

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Steps:

  • In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain. , In a greased 13x9-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese. , In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. , Preheat oven to 325°. Remove from refrigerator 30 minutes before baking. Bake, uncovered, until a knife inserted in the center comes out clean, 65-70 minutes.

Nutrition Facts : Calories 276 calories, Fat 17g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 659mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

BACON & CHEDDAR STRATA



Bacon & Cheddar Strata image

I prepare this sunrise specialty the day before Christmas so we have something cheesy and hearty to warm our tummies while we open gifts the next morning. The key to its perfection is to let it set overnight.-Deb Healey, Cold Lake, Alberta

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 12

1 pound bacon strips
1 medium sweet red pepper, finely chopped
8 green onions, thinly sliced
1/2 cup chopped oil-packed sun-dried tomatoes
8 slices white bread, cubed
2 cups shredded cheddar cheese
6 large eggs, lightly beaten
1-1/2 cups 2% milk
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper

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Steps:

  • In a large skillet, cook bacon in batches until crisp; drain on paper towels. Crumble into a small bowl. Add red pepper, onions and tomatoes. In a greased 13x9-in. baking dish, layer half each of the bread, bacon mixture and cheese. Top with remaining bread and bacon mixture., In another bowl, combine eggs, milk, mayonnaise and seasonings. Pour over top. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 40 minutes. Uncover and bake 5-10 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 340 calories, Fat 23g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 736mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

BACON AND ONION STRATA



Bacon and Onion Strata image

Load this savory bacon-challah strata with Swiss cheese.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 9

1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
10 slices thick-cut bacon, finely chopped
1 large onion, thinly sliced
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
Kosher salt and freshly ground black pepper
One 12-ounce loaf challah bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded Swiss cheese

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Steps:

  • Butter a 9-by-13-inch baking dish.
  • Put the bacon in a large skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often, until golden brown, about 6 minutes more. Set aside.
  • Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and few grinds of pepper together in a large bowl.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss, followed by the bacon-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F.
  • Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

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