CHICAGO DEEP DISH EGG STRATA

Directions

1. 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.

2. 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.

3. Step 3

   Add bread; mix thoroughly.

4. Step 4

   Transfer half of the mixture into two (2-inch) full hotel pans coated with cooking spray.

5. Step 5

   In a 2-gallon bowl, whisk together eggs and cream.

6. 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.

7. Step 7

   Wrap tightly with aluminum foil; store in refrigerator for at least 8 hours.

8. Step 8

   Bake at 350°F for 30 to 45 minutes, or until strata reaches an internal temperature of 165°F.

9. Step 9

   Remove foil, top with shredded mozzarella cheese and bake for an additional 10 to 15 minutes, or until cheese is melted.

10. Step 10

    Allow strata to cool for 1 hour; cut each strata into twelve (4-1/2-inch x 3-1/2-inch) slices.

11. 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.

12. 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.

13. Step 13

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