These Baked Scotch Eggs are a twist on a British pub classic and a perfect low carb to go breakfast with sausage and eggs.
As much as I would love to get up and make my husband breakfast each morning…he gets up at 4am.
Peabody does not get up at 4am.
Often I have only been to be an hour or two before he is even getting up.
BUT I do want to make sure that he has something to help him get the day to start off right.
Now I could make him muffins but reality is that we all know that sugary carbs (though highly delish) are more for an afternoon snack than a good breakfast.
Weekends being the exception when I wake up in the afternoon :).
Enter Baked Scotch Eggs.
These are usually served in pubs in the UK and you have them with your ale.
I don’t think my husband’s employer would be down with him downing a few pints with these at work.
Damn the man.
The original Scotch egg is deep fried. It has much thinner sausage.
A runnier egg inside.
And is rolled in bread crumbs.
I was not going for the original.
I was going for portable, baked, easy.
How can you get a runny egg?
You can’t.
These are baked for 30 minutes.
If you can figure out how to get an egg already cooked enough to wrap sausage around not to turn solid let me know.
The first time I had one I kind of lived in fear (I was only five).
I mean sausage wrapped around a hardboiled egg?
None of that sounded good to me.
That was until I ate one.
Who knew!
Words I never thought I would be writing on this blog (and if you hear about a girl being struck down by lightning this week in the news it might just be me) but these are gluten free.
Low carb.
Paleo friendly.
And dairy free.
They also have a ton of protein…23 grams per Scotch Egg.
If you truly want them gluten free please make sure to find sausage that indicates that it is indeed gluten free.
So whip up these unusual but tasty and high protein breakfast on the go for your family.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want more recipes?
Gouda and Bacon Savory Cheesecake
Bacon Caesar Salad Deviled Eggs
Caramelized Root Beer Short Ribs
Baked Scotch Eggs
Ingredients
- 4 hardboiled eggs
- 13.3 ounces mild Italian ground sausage (gluten free)
- Coconut oil or olive oil
Instructions
- Divide the sausage into 4 equal parts…notice I used a food scale.
- Shape each portion into a flat round.
- Place a hard boiled egg on the sausage and wrap the sausage around and enclose the egg completely with sausage.
- Place on a baking sheet that has been greased with coconut or olive oil.
- Bake at 375F for at least 30 minutes. Mine take about 35. Your oven might depend.
- You can eat these warm or cold. They are a perfect high protein (23 grams per scotch egg) breakfast on the go.
Amy @ What Jew Wanna Eat says
My boyfriend loves these! I’ll have to make them as a treat!
Sophia @ NY Foodgasm says
These sound delicious! I mena you already eat eggs with sausage, why not wrap it up in it?!
KB says
These would be so perfect for breakfast for my mom when she’s in a rush, since she follows the Atkins diet and doesn’t do carbs! Why did I never think of this? Thanks, Peabody. 😀
Medeja says
Looks delicious! These are on my list.. I hope one day I will try them 🙂
Emily @ Life on Food says
I have always wanted to try these. I didn’t know they were so easy. Cannot wait to check them out.
KB @ Home-Baked Happiness says
Not exactly a real Scotch egg (since it’s not breaded and deep-fried)… but seeing as I’m starting to run out of healthier breakfast ideas that I feel like eating, I might have to give this a try.
Tanna says
Must try with the grandchildren !
Bob says
Looks and sounds delicious! One question: I have a daughter who loves bacon. Any thoughts about wrapping the egg with a strip of bacon before wrapping it with sausage?
Bob says
P.S.
Shouldn’t they be called “Baked Scottish Eggs.” I’ve known a couple of Scots who take serious exception to being called “Scotch”. Scotch is a kind of whiskey (and tape ), SCOTTISH refers to the home Country, and make no mistake aboot it!
Peabody says
@Bob- I am Scottish and I’m not offended. And it’s a Scotch not Scottish egg…Google that. 🙂
Amy Schleider says
You know what? your time table sounds very familiar. I stay up way too late/ hubs goes to bed by 9 up at 3:45 to 4 I go to work at 10AM . What a wacky world. he he anyway, He hates eggs…… but with sausage this just might be the thing that would work for him especially since he is doing his weight loss thing right now. hmmm Thank you ha ha I have never seen these under the rock where I live. he he Good luck to you in your new adventure. I’m currently thinking of having a mid life crisis. Isn’t it the right time of year?
Amy
Bob says
@Peabody – So sorry… No offense intended, glad there was none taken. 🙂
So, what about wrapping the egg with bacon before baking?
Peabody says
I think you would need to cook the bacon a little before wrapping. Not sure they are in the oven long enough to crisp bacon.
Melissa says
If you can be bothered (!!) you can make these with quail eggs for parties – try and stop at one though!! 🙂
Niki Davis says
Woman after my own Scottish heart! I love these. Just wanted to let you know I’ve included your post in my Friday Food Finds collection at http://rootedinfoods.com/friday-food-finds-2/
Bette says
Wow! I wish I had seen this method earlier. I just made two dozen Scotch Eggs for New Year’s Eve, using the deep-fry method. I received the recipe several years ago from an English co-worker of my daughter. He forewarned me that the procedure was a bit messy but that the end result was delicious, and he was right! I make them at least once a year. Everybody loves them, and they can be eaten anytime, for any meal, hot or cold. Two years ago I decided to make them for New Year’s Eve company and that worked for me, so I’ll at least continue that regimen. But now with this easier,
less messier method, I’ll probably make them more often.
Thanks for sharing!
Mrskingers says
My husband is from the UK AND he loves Scotch Eggs! When I showed him this recipe he was so excited! 👍
Rachael says
do you think these would freeze well? I’m thinking to make a big batch then freeze to use a few of them here and there as a quick breakfast on crazy mornings. How might you go about warming them so the egg wouldn’t be rubbery?
Peabody says
I don’t really know. Maybe make a small batch and give it a test run.
deborah says
Pinned this a few days ago and made it today using sage sausage. So easy, and YUM!
karni says
Made these this morning but coated them in garlic parmesan cheese before baking. Not sure what it does to all the paleo, gluten free stuff, but it gave them a nice “fake fried” texture.
Lynn Marie Schetinski says
I make a point to have 1 of these scotch eggs every time I go the Renaissance Festival here in MN. They”re my absolute favorite! I am so glad that I’ve found the recipe. I can make them here @ home at a drop of a hat!!
Thank you!
Amy says
Has anyone tried making these with a lean mince?
Carol says
These sound delicious! While I was reading the recipe I had a thought. I wonder how they would taste using hard boiled pickled eggs? I always have a jar in the frig. Sometimes store bought but usually homemade. I may give it a try, but any thoughts would be greatly appreciated. Thanks!
Peabody says
Only one way to find out Carol
Bette says
The instructions I received with the deep fry recipe for Scotch Eggs, which I have been making for a few years, is that they don’t freeze well. They turn black. I don’t know if that applies to the baked method or not. I’ve never frozen them because they disappear very fast!
Katie says
Apparently the recipe comes via India and recipe called Nargis Kofta,hard boiled eggs covered in spiced ground mutton and deep fried. Cut in half and served with a tomato sauce. Or, they come from a shop in Whitby called Scotts and were locally called Scotties.
Brad says
My mother used to make scotch eggs all the time for my siblings and I. Breaded and deep fried is the best way to go, but this certainly works for a healthy option. I sprinkle shredded colby jack cheese on the inside of the sausage prior to wrapping the egg.
Ms Diane Huntley says
Can you microwave these to warm up (after initial baking, of course).
Peabody says
Yes you can