This is a hearty breakfast that will set you up for a day of big riding on the trails. When I have leftover bread I want to bring back to life, I simply drizzle it with a little olive oil and toast it in a hot pan. It will freshen the bread and also give it flavour, and a golden crunch.  Loaded with protein from the meat and beans along with a good amount of carbs, this will keep you hunger free for many hours post breakfast.


4 thick beef sausages, cut into 3 pieces each

1 cup of mushrooms, sliced

4 rashers of middle bacon

1 large can baked beans

Pinch of dried chilli flakes

1 teaspoon smoked paprika

4 slices thick cut bread, toasted


  1. Toast bread as described above and set aside.
  2. Heat a drizzle of oil in a fry pan over medium heat, add bacon and cook until crisp, remove from pan and keep bacon fat.
  3. To the same pan, add sausages and mushrooms, cook whilst turning for 5 minutes until both are browned well.
  4. Add beans to the pan along with chilli and paprika. Stir through, turn heat down to a simmer until sausages are cooked through.
  5. Divide toast between plates, top with sausage mix and garnish with crisp bacon.

Serves 4


  • Chipolatas can be used if available in place of large sausages cut into pieces
  • Cooking sausage and mushrooms in the bacon fat will add another level of flavour to this dish and means you only need to use one pan
  • To make this into a great dinner option, replace toast with instant mashed potato


  • Any flavour sausages can be used
  • Diced peppers can be added or used in place of mushrooms
  • Omit chilli for a milder version, paprika will provide flavour without heat

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