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Line slow cooker with foil collar, then line with foil sling and coat with vegetabe oil spra. Adjust oven rack to middle osition and heat oven to 225 degrees. Spread bread over rimmed baking sheet and bake, shaking pan, until dry and crisp, 40 min
Heat oil in 12 inch skillet over med-high until shimmering. Add mushrooms, onion, garlic, thyme and cook till veggies browned, 8 to 10 min, stir in spinach
Spread half of dried bead into slow cooker and sprinkle with half of mushroom mix and 1/2 cup gruyere. Layer remaining dried bread, mushroom ix, and Gruyere into slow cooker. Whisk half and half, eggs, salt, and pepper together in bowl, then pour mix evenly over read. Press gently on bread to submerge. Cover and cook until center of strata is set, about 4 hrs on low
Let strata cool for 20 min, to serve, either spoon strata onto individual plates or transfer strata to serving platter using sling.
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|Serving Size: 1 Serving (512g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 492 (68%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 19.4g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 1267.9mg||390 %|
|Sodium 526.5mg||18 %|
|Potassium 747.1mg||20 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.9g|
|Protein 47.4g||68 %|
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Calories per serving: 721
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