CHICAGO DEEP DISH EGG STRATA

Angela Mia


Yield: 24 portions
Portion Size: 1 piece with 1/2 cup sauce

Ingredients:SKU:Measure:
Egg Strata:
Mild Italian sausage, crumbled 3 lb
Vegetable Oil2 tbsp
Angela MiaŽ Whole Peeled Pear Tomatoes with Fresh Basil, undrained, divided27000 381013-1/2 quarts
Yellow onion, peeled, cored, diced 6 cups
Garlic cloves, peeled, chopped 6 tbsp
Sourdough bread, 1/2-inch dice 2-1/3 lb
PAMŽ High Yield Canola Cooking Spray, as needed64144 07263 
Egg 8 lb
Heavy cream 1 quart
Mozzarella cheese, shredded 8 cups
Arrabiatta Sauce:
Angela MiaŽ Marinara Sauce27000 3912510 cups
Butter, unsalted, diced 2 cups
Garlic cloves, peeled, chopped 1/2 cup
Red chili flakes 4 tsp

Preparation:

  1. To make EGG STRATA: Cook sausage in oil in a stockpot over medium-high heat for 5 to 7 minutes, or until no longer pink.
  2. Add 2 quarts Angela MiaŽ Whole Peeled Pear Tomatoes, onion and garlic; cook for an additional 5 to 7 minutes, or until heated through; cool slightly.
  3. Add bread; mix thoroughly.
  4. Transfer half of the mixture into two (2-inch) full hotel pans coated with cooking spray.
  5. In a 2-gallon bowl, whisk together eggs and cream.
  6. Pour half of the egg mixture over the sausage and bread mixture in each hotel pan. Top each with 3 cups of Angela MiaŽ Whole Peeled Pear Tomatoes.
  7. Wrap tightly with aluminum foil; store in refrigerator for at least 8 hours.
  8. Bake at 350°F for 30 to 45 minutes, or until strata reaches an internal temperature of 165°F.
  9. Remove foil, top with shredded mozzarella cheese and bake for an additional 10 to 15 minutes, or until cheese is melted.
  10. Allow strata to cool for 1 hour; cut each strata into twelve (4-1/2-inch x 3-1/2-inch) slices.
  11. To make ARRABIATTA SAUCE: In a saucepot, cook Angela MiaŽ Marinara Sauce, butter, garlic and red chili flakes over medium-low heat, stirring occasionally, for 8 to 10 minutes, or until heated through.
  12. To make ONE PORTION: Top one slice of strata with 1/3 cup mozzarella cheese and heat in oven at 350°F for 8 to 10 minutes, or until the internal temperature reaches 165°F. Top with ˝ cup Arrabiatta Sauce.
  13. CHEF'S NOTE: Use Angela MiaŽ No Salt Added Marinara Sauce to reduce the sodium contributed by the marinara sauce.
Š ConAgra Foodservice. All Rights Reserved.