Slow-Cooker Kale & Gruyère Strata with Sun-Dried Tomatoes
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.
Serving Size: about 1 1/2 cups
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;