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. Source: Everyday Slow Cooker

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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

316 calories; 14 g total fat; 5 g saturated fat; 565 mg sodium. 29 g carbohydrates; 6 g fiber; 8 g sugar; 22 g protein;