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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Sausage & Gruyere Breakfast Strata
breakfast
comfort-food
pork
baked
slow-cooker
Torn bread soaked in custard with browned sausage and nutty gruyere, set slowly until it puffs and the edges catch against the crock.
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RECIPE
Sausage & Gruyere Breakfast Strata
Torn bread soaked in custard with browned sausage and nutty gruyere, set slowly until it puffs and the edges catch against the crock.
Prep25 mins
Cook210 mins
Total235 mins
Servings8
breakfast
comfort-food
pork
baked
slow-cooker
Ingredients
- 1 lb breakfast sausage, casings removed
- 1 loaf day-old country bread, torn
- 8 eggs
- 2 1/2 cups whole milk
- 8 oz gruyere, grated
- 1 onion, diced
- 2 tsp dijon mustard
- 2 tsp kosher salt
- 1 tsp black pepper
Preparation
1
Brown the sausage hard in a skillet, breaking it up, then cook the onion in the rendered fat 6 minutes. Browning first is optional in a slow cooker but it is where the depth comes from.
2
Whisk the eggs, milk, dijon, salt and pepper together.
3
Butter the crock and layer torn bread, sausage and gruyere in three rounds, seasoning each layer as you build it.
4
Pour the custard over and press the bread down until it is submerged. Rest 20 minutes so it soaks through.
5
Keep the crock no more than two-thirds full. An overfilled strata steams in the middle and never sets.
6
Cook on low 3 1/2 hours until the centre is puffed and no longer wet when a knife goes in.
7
Rest 10 minutes with the lid off before serving so it firms up enough to cut.
Servings and Nutrition
Number of Servings in Sausage & Gruyere Breakfast Strata8
Nutrition for 1 serving (1 wedge)
560Calories (kcal)
30Protein (g)
34Carbs (g)
33Fat (g)
Protein 30.0g22%
Carbs 34.0g25%
Fat 33.0g54%