Spinach and Gruyère Breakfast Strata

Makes twelve 1-cup servings

½ tablespoon extra virgin olive oil
1 garlic clove, finely chopped
½ large onion, chopped
1 teaspoon sea or kosher salt, divided
1 loaf (1 pound) challah bread, cut into
1-inch cubes
8 large eggs, beaten
1 cup heavy cream
1 cup whole milk
¼ teaspoon freshly ground black
pepper
¼ teaspoon ground nutmeg
1 teaspoon ground mustard
6 ounces Gruyère, shredded
4 ounces baby spinach

Nutritional information per serving:
Calories 307 (21% from fat) • carb. 21g • pro. 13g • fat 19g • sat. fat 9g • chol. 205mg • sod. 497mg • calc. 243mg • fiber 1g

Settings: Brown/Sauté
Slow Cook

1. Put the oil into the cooking pot of the
Cuisinart® Multicooker and set to Brown/
Sauté at 350°F. Once the oil is hot, add the
garlic, onion and a pinch of the salt. Sauté
until golden and fragrant, about
3 to 5 minutes.
2. Switch from Brown/Sauté to Slow Cook set
on Low for 3½ hours. Add the remaining
ingredients; toss to combine and cover.
3. Once time has expired, the unit will
automatically switch to Keep Warm.