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Sunrise Strata
Serving Size: 3x3 1/2 inch portions
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48 SERVINGS
2 (12x20x2-inch) pans |
96 SERVINGS
4 (12x20x2-inch) pans |
| INGREDIENTS |
WEIGHT |
MEASURE |
WEIGHT |
MEASURE |
| Bread cubes, dried |
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5 qt. |
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2 1/2 gal. |
| Browned and crumbled sausage, drained** |
1 lb. 12 oz. |
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3 lb. 8 oz. |
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| Cheddar cheese, shredded |
1 lb. |
4 cups |
2 lb. |
8 cups |
| Eggs |
5 lb. 4 oz.* |
48 Large |
10 lb. 8 oz.* |
96 Large |
| Milk |
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2 qt. |
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1 gal. |
| Seasoning*** |
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2 Tbsp. |
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1/4 cup |
| Paprika |
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As needed |
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As needed |
DIRECTIONS
- In each spray-coated steam table pan, line with 2-1/2 qt. bread cubes.
- Sprinkle 14 oz. sausage and 2 cups cheese over bread.
- Beat together eggs, milk, and seasoning.
- Pour 2-1/4 qt. egg mixture over bread; sprinkle with paprika. Cover and refrigerate 2 to 4 hours.
- Heat oven to 350°F. Bake, covered for 45 minutes. Uncover; continue baking 20 to 25 minutes, until puffy and golden brown and internal temperature reaches a minimum of 160°F. Let stand 5 minutes before cutting each pan, 4x6.
*If using frozen or liquid whole egg product.
**Pork, turkey, Italian-style or Mexican-style (chorizo) sausage may be used.
***Use seasoning to complement sausage, such as onion blend with pork, Cajun with turkey, basil/oregano with Italian-style, or coriander/chili powder with chorizo.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
All-Purpose Dried Egg Mix Variation: For each 48 servings, substitute 1 lb. 13 oz. egg mix, well blended with 58 oz. of water. Increase seasoning to 2-1/2 Tbsp.
Contribution to School Lunch Program: Each serving provides 2.5 oz. meat/meat alternate, 1 bread serving provided, if product is enriched.
Nutritional Analysis (per serving): Calories-271, Protein-16g, Carbohydrate-19g, Total Fat-15g, Saturated Fat-6g, Cholesterol-241mg, Vitamin A-469 IU, Vitamin C-1mg, Iron-2.0mg, Calcium-145mg, Sodium-469mg, Dietary Fiber-1g.
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