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CHICAGO DEEP DISH EGG STRATA
CHICAGO DEEP DISH EGG STRATA
CHICAGO DEEP DISH EGG STRATA
CHICAGO DEEP DISH EGG STRATA

CHICAGO DEEP DISH EGG STRATA

Yield
24 portions
Portion Size
1 piece with 1/2 cup sauce
Ingredients: Measure:
Mild Italian sausage, crumbled
3 lbs
Vegetable Oil
2 tbsp
3-1/2 quarts
Yellow onion, peeled, cored, diced
6 cups
Garlic cloves, peeled, chopped
6 tbsp
Sourdough bread, 1/2-inch dice
2-1/3 lbs
Egg
8 lbs
Heavy cream
1 quart
Mozzarella cheese, shredded
8 cups
10 cups
Butter, unsalted, diced
2 cups
Garlic cloves, peeled, chopped
1/2 cup
Red chili flakes
4 tsp

Directions

  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 Mia® 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 Mia® 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 Mia® 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 ½ cup Arrabiatta Sauce.

  13. CHEF'S NOTE: Use Angela Mia® No Salt Added Marinara Sauce to reduce the sodium contributed by the marinara sauce.

View Nutrition Information