Cook Time: 60 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenWheat, AllergenMilk, Onion, Mustard, AllergenEggs, Garlic, Mushroom, Peppers Bell

Calories: 270 Kcal

Carbohydrates: 15 g

Protein: 17 g

Total Fat: 16 g

Calcium: 300 mg

Sodium: 370 mg

Ingredients

10 Servings

• 2 tsp Oil, Vegetable

• 1/3 Cup Onion, Yellow

• 1/3 Cup Peppers, Red Fresh

• 2/3 Cup Mushrooms, Pieces Cnd

• 3 Oz Zucchini, Frz

• 3 Oz Squash, Yellow Frz

• 2 3/4 Cup Egg, Liquid

• 2 Cup Milk, 2% Bulk

• 1/4 tsp Mustard, Ground

• 1/4 tsp Basil, Dried Leaves

• 1/4 tsp Oregano, Dry

• 1/2 tsp Garlic, Powder

• 6.4 slice Bread White

• 6.5 Oz Cheese, Cheddar Shredded

• 1/4 tsp Paprika

25 Servings

• 2 Tbsp Oil, Vegetable

• 3/4 Cup Onion, Yellow

• 3/4 Cup Peppers, Red Fresh

• 1 2/3 Cup Mushrooms, Pieces Cnd

• 8 Oz Zucchini, Frz

• 8 Oz Squash, Yellow Frz

• 1 3/4 Qt Egg, Liquid

• 1 1/4 Qt Milk, 2% Bulk

• 1/2 tsp Mustard, Ground

• 1/2 tsp Basil, Dried Leaves

• 1/2 tsp Oregano, Dry

• 1 1/2 tsp Garlic, Powder

• 16 slice Bread White

• 1 lb Cheese, Cheddar Shredded

• 1/2 tsp Paprika

50 Servings

• 1/4 Cup Oil, Vegetable

• 1 1/2 Cup Onion, Yellow

• 1 1/2 Cup Peppers, Red Fresh

• 3 1/4 Cup Mushrooms, Pieces Cnd

• 1 lb Zucchini, Frz

• 1 lb Squash, Yellow Frz

• 3 1/2 Qt Egg, Liquid

• 2 1/2 Qt Milk, 2% Bulk

• 1 tsp Mustard, Ground

• 1 tsp Basil, Dried Leaves

• 1 tsp Oregano, Dry

• 1 Tbsp Garlic, Powder

• 32 slice Bread White

• 2 lb Cheese, Cheddar Shredded

• 1 tsp Paprika

100 Servings

• 1/2 Cup Oil, Vegetable

• 3 Cup Onion, Yellow

• 3 Cup Peppers, Red Fresh

• 1 3/4 Qt Mushrooms, Pieces Cnd

• 2 lb Zucchini, Frz

• 2 lb Squash, Yellow Frz

• 1 Gal 5 Cup Egg, Liquid

• 1 Gal 2 Cup Milk, 2% Bulk

• 2 tsp Mustard, Ground

• 2 tsp Basil, Dried Leaves

• 2 tsp Oregano, Dry

• 2 Tbsp Garlic, Powder

• 64 slice Bread White

• 4 lb Cheese, Cheddar Shredded

• 2 tsp Paprika

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Grease pans. Sauté peppers & onions in oil until softened. Add squash & drained mushrooms. Cook until squash is tender.

3. Beat eggs, milk and seasonings.

4. Layer each pan evenly as follows: bread cubes; vegetables; cheese; bread cubes.

5. Pour egg mixture over bread/vegetable/cheese layers. Press down gently with a flat spatula until the top layer of bread appears well soaked. Lightly sprinkle paprika. Cover & refrigerate at for 2 to 24 hours.

6. Bake at 350F/177C for approximately 45-60 minutes, until the strata is puffed & a knife inserted into the center comes out clean.

7. Casseroles & Precooked Foods: Cook to internal temp of 165F/74C held for 15 sec.

8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

    
    
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