Slow-Cooker Kale & Gruyère Strata with Sun-Dried Tomatoes
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.Advertisement
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.
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 degrees F, about 3 hours and 45 minutes.