Slow-Cooker Kale & Gruyère Strata with Sun-Dried Tomatoes

Slow-Cooker Kale & Gruyère Strata with Sun-Dried Tomatoes

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From: Everyday Slow Cooker

For a lazy-morning breakfast or when hosting a brunch, make this easy vegetarian recipe your game plan. Be sure to use crusty, freshly baked bread from the bakery section of your supermarket instead of a premade loaf from the bread aisle. Serve with seasonal fruit and juice to balance the richness of the egg and cheese.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ½ tablespoon olive oil
  • 1 medium-sized yellow onion, chopped (about 1 cup)
  • 6 garlic cloves, minced (about 2 tablespoons)
  • Cooking spray
  • 1 (1 pound) loaf multigrain bread, crusts removed, cut into 1-inch cubes
  • 4 ounces chopped Tuscan kale (about 4 cups)
  • ½ cup chopped, drained sun-dried tomatoes in olive oil
  • 3 cups 2% reduced-fat milk
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 10 large eggs, well beaten
  • 3 ounces Gruyère cheese, shredded (about ¾ cup)


  • Prep

  • Ready In

  1. Heat the oil in a medium skillet over medium. Add the onions, and cook, stirring often, until softened, about 6 minutes. Add the garlic; cook, stirring often, until fragrant, about 1 minute.
  2. Lightly coat a 5- to-6-quart slow cooker with cooking spray. Toss together the onion mixture, bread, kale, and tomatoes in the slow cooker.
  3. Whisk together the milk, Dijon, salt, pepper, and eggs in a large bowl. Pour into the slow cooker; press the bread mixture, submerging into the milk mixture. Top with the Gruyère. Place a clean, dry towel over the top of the slow cooker; cover with the lid. Cook on LOW until the strata reaches an internal temperature of 165°F, about 3 hours and 45 minutes.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 316 calories; 14 g fat(5 g sat); 6 g fiber; 29 g carbohydrates; 22 g protein; 8 g sugars; 0 g added sugars; 565 mg sodium;
  • Carbohydrate Servings: 2

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