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!
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.
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.