The Perfect Brunch Option to Feed a Crowd

We are approaching the season of big group meals and brunches. If you’re looking for tasty dish that’s sure to be a hit with any crowd, Brian Emmett is here with your new go-to recipe! He’s cooking up a Sunday Brunch Strada! For more information on Brian and his cookbook, visit Sunday Brunch Strada Sourdough Croutons ½ cup butter ½ cup strained bacon drippings ¾ teaspoon paprika ¾ teaspoon garlic salt ¾ teaspoon celery salt ¾ teaspoon sweet basil 2 cups cubed day old bread Parmesan cheese (optional) Preheat oven to 400. Melt butter and bacon drippings in 9 x 13 pan. Add spices and blend. Add croutons and coat. Bake until cubes are browned, tossing occasionally. Remove from oven and sprinkle with Parmesan if desired. Strada 2 ½ cups sourdough croutons (enough to layer the bottom of a 9 x 13 glass baking dish) 3 cups shredded colby jack cheese 2 lbs pork sausage 6 eggs, beaten (add a few splashes of hot sauce if you like a little kick) ¾ teaspoon dry mustard 2 ½ cups milk 1 can cream of mushroom soup 1 medium can of mushrooms Place croutons in greased 9 x 13 glass baking dish. Top with cheese. Brown sausage in skillet until crumbly, drain and then spoon over cheese. Combine remaining ingredients in a bowl. Mix well and pour over sausage. Let sit overnight in refrigerator. Bake in 350 oven for 1 hour.

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