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Overnight breakfast bake

Overnight breakfast bake


Feed a crowd with this full English-inspired breakfast bake. It's a brilliant way to use up a slightly stale loaf and you can prepare it the night before.

  • Feeds 4 Feeds 4
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    2789kj 666kcal
  • Fat
    High 44%
  • Saturates
    High 56%
  • Sugar
    Low 11%
  • Salt
    High 474%

% of adult’s reference intake | Carbohydrates per serving : 49g

Bring Co-op to your front door

Big Bag Option


  • 400g pack Co-op reduced fat pork sausages
  • 330g pack Co-op cherry tomatoes
  • 200g pack Co-op chestnut mushrooms, halved
  • ½ tsp dried sage
  • 6 Co-op British free range eggs
  • 350ml Co-op semi-skimmed milk
  • 1 tsp English mustard
  • 1 tbsp Co-op olive oil
  • 275g stale bread, cut into pieces
  • 60g reduced fat Cheddar, grated
  • 60g Co-op Gruyère, grated
  • 1 tbsp chopped chives


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the reduced fat pork sausages, cherry tomatoes and chestnut mushrooms into a greased 1.25-litre baking dish. Sprinkle over the dried sage and bake for 30 mins
  2. Remove everything with a slotted spoon and cut each sausage into three
  3. Beat the eggs with the milk and English mustard, then season
  4. Grease the dish with the olive oil, then layer up the stale bread, the sausage mixture, the egg custard and the reduced fat Cheddar and Co-op Gruyère, reserving some for the top
  5. Scatter over the remaining cheese, plus the chives, then cover and chill overnight
  6. Take the strata out of the fridge 30 mins before you’re ready to bake it, then preheat the oven to 180°C/fan 160°C/gas 4. Bake for 45 mins, until golden, then serve