These baked Scotch eggs combine two of my favorite high-protein foods - ground beef and hard-boiled eggs. They are easy to make, portable, and delicious!
Who says snacks must be highly processed? Here's a recipe for a flavorful and filling high-protein snack that contains the simplest ingredients: ground beef, eggs, and spices. Scotch eggs are great for dinner, lunch, or breakfast and can be enjoyed warm, at room temperature, or even straight out of the fridge.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Lean ground beef: I wouldn't use extra-lean ground beef in this recipe. It's too dry. You can use store-bought sausage meat instead of ground beef and omit the spices.
- Seasonings: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. The amount of cayenne pepper I use doesn't make the eggs very spicy, but you can omit it if you wish.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the ground beef with spices. Form the mixture into four thin patties.
Place a hard-boiled egg in the center of each patty. Gently stretch the beef to wrap the egg.
Place the eggs on a rimmed baking sheet fitted with a greased rack. Bake until done to your liking, 20-30 minutes at 400°F. Let them rest for a few minutes, then cut each egg into two halves and serve.
Recipe Tips
- When it's time to wrap the beef mixture around the eggs, gently stretch it, shaping and molding it with your hands, pinching together areas where it comes apart until each egg is fully wrapped. This takes patience but is quite doable, so don’t give up!
- The traditional recipe is made with sausage meat, includes breadcrumbs, and uses deep frying instead of baking. My recipe is easier, lower in carbs, and just as good.
- You can serve these eggs warm, but they are also great at room temperature or cold, and this makes them an excellent snack or picnic food.
- Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or in the microwave at 50% power. Cut them in two before reheating in the microwave to prevent the eggs from exploding.
Or enjoy them cold! I sometimes grab one from the fridge and eat it cold when I feel like a quick snack. The cold leftovers are delicious with sriracha mayo or Dijon mustard, quick pickles or pickled red onions, and fresh-cut veggies.
Serving Suggestions
Traditionally, Scotch eggs are served as a snack. But I often serve two of them per person with a side dish and call it a meal. I usually serve them with a side I can bake in the same 400°F oven or with an easy salad. Here are a few ideas:
Recipe Card
Baked Scotch Eggs
Video
Ingredients
- 4 large eggs - hard-boiled
- 1 pound lean ground beef - 85/15
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly grease the rack.
- In a medium bowl, mix the ground beef with salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Divide the mixture into four balls. Pat each ball into a thin, round patty.
- Place each egg in the center of a beef patty. Gently stretch the beef to wrap the egg, shaping and molding it with your hands, pinching together areas where it comes apart until each egg is fully wrapped. This takes patience but is quite doable, so don’t give up.
- Place the beef balls on the prepared wire rack. Bake them until browned on the outside and done to your liking on the inside, 20-30 minutes.
- Allow the eggs to rest for 5-10 minutes before cutting and serving them.
Notes
- You can use store-bought sausage meat instead of ground beef and omit the spices.
- These eggs are very tasty when taken out of the oven, though I do recommend letting them rest a few minutes before digging in. But they are also delicious when served cold, and this makes them an excellent snack or picnic food.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven or in the microwave at 50% power. Cut them in two before reheating in the microwave to prevent the eggs from exploding. Or enjoy them cold! I sometimes grab one from the fridge and eat it cold when I feel like a quick snack.
Nutrition per Serving
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
