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.


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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