CHICAGO DEEP DISH EGG STRATA
Yield Portion Size
3 lbs |
Mild Italian sausage, crumbled
|
2 tbsp |
Vegetable Oil
|
3-1/2 quarts |
Angela Mia® Whole Peeled Pear Tomatoes with Fresh Basil, undrained, divided
|
6 cups |
Yellow onion, peeled, cored, diced
|
6 tbsp |
Garlic cloves, peeled, chopped
|
2-1/3 lbs |
Sourdough bread, 1/2-inch dice
|
8 lbs |
Egg
|
1 quart |
Heavy cream
|
8 cups |
Mozzarella cheese, shredded
|
10 cups | |
2 cups |
Butter, unsalted, diced
|
1/2 cup |
Garlic cloves, peeled, chopped
|
4 tsp |
Red chili flakes
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 515 mg | 51% |
Carbohydrate | 51 g | 17% |
Cholesterol | 724 mg | 241% |
Total Fat | 68 g | 105% |
Iron | 5 mg | 30% |
Potassium | 395 mg | 0% |
Calories | 1012 kcal | 51% |
Sodium | 1996 mg | 83% |
Protein | 48 g | 96% |
Polyunsaturated Fat | 5 g | 23% |
Saturated Fat | 33 g | 163% |
Sugars | 17 g | 2% |
Dietary Fiber | 6 g | 23% |
Vitamin C | 25 mg | 42% |
Vitamin A | 3084 iu | 62% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 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.
-
Step 2
Add 2 quarts Angela Mia® Whole Peeled Pear Tomatoes, onion and garlic; cook for an additional 5 to 7 minutes, or until heated through; cool slightly.
-
Step 3
Add bread; mix thoroughly.
-
Step 4
Transfer half of the mixture into two (2-inch) full hotel pans coated with cooking spray.
-
Step 5
In a 2-gallon bowl, whisk together eggs and cream.
-
Step 6
Pour half of the egg mixture over the sausage and bread mixture in each hotel pan. Top each with 3 cups of Angela Mia® Whole Peeled Pear Tomatoes.
-
Step 7
Wrap tightly with aluminum foil; store in refrigerator for at least 8 hours.
-
Step 8
Bake at 350°F for 30 to 45 minutes, or until strata reaches an internal temperature of 165°F.
-
Step 9
Remove foil, top with shredded mozzarella cheese and bake for an additional 10 to 15 minutes, or until cheese is melted.
-
Step 10
Allow strata to cool for 1 hour; cut each strata into twelve (4-1/2-inch x 3-1/2-inch) slices.
-
Step 11
To make ARRABIATTA SAUCE: In a saucepot, cook Angela Mia® Marinara Sauce, butter, garlic and red chili flakes over medium-low heat, stirring occasionally, for 8 to 10 minutes, or until heated through.
-
Step 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 ½ cup Arrabiatta Sauce.
-
Step 13
CHEF'S NOTE: Use Angela Mia® No Salt Added Marinara Sauce to reduce the sodium contributed by the marinara sauce.
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