I remember the first time I saw a recipe for scotch eggs, first I was kind of grossed out by the serious caveman-ness of it all….and then I was drooling. After you get past the fact that they look a little like dinosaur eggs you can appreciate them for the protein-packed deliciousness that they are! Scotch eggs are not only tasty, but they are also super easy to make. Impress all of your guests with this cute little breakfast balls!
Ingredients:
- 1 lb ground breakfast sausage (preferably from pastured pork)
- 8 hard boiled pastured eggs, peeled
Directions:
- Divide the meat into 8 equal portions
- Using your hands, form the meat around each egg
- Place on a Silpat lined baking sheet so they don’t stick
- Bake at 375°F for 25-30 minutes
- Enjoy! I like mine with a little drizzle of real maple syrup or some gluten free mustard!
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Very clever idea. I never thought of baking them. It makes it much easier and more doable. Personally, I might cut the eggs in half before surrounding them with the sausage meat. It would make them less likely to roll around & sometimes I prefer smaller portions as an option.
I dip my bantam scotch eggs in beaten egg and cover with breadcrumbs before baking for 18 minutes to get a perfect runny yoke!
Can you freeze (for up to a month) before you bake them?
Sure!