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!
My version of this delicious snack features ground beef and has no breadcrumbs. I bake the eggs in the oven, and they turn out wonderfully flavorful.
Who says snacks must be highly processed? Here's a recipe for a tasty, filling, high-protein snack that contains the simplest ingredients: ground beef, eggs, and spices.
Baked Scotch eggs are great for dinner, lunch, or breakfast and can be enjoyed warm, at room temperature, or even straight out of the fridge. It's a versatile and easy to make food that I make often for my family to enjoy.
Jump to:
Ingredients
The list of ingredients for making this recipe is quite short! The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Eggs: I use large eggs in most of my recipes, including this one.
- Lean ground beef: I wouldn't use extra-lean ground beef in this recipe. It's too dry.
- 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.
Variations
- You can use store-bought sausage meat instead of ground beef.
- Two more spices that I sometimes like to add to the meat mixture are cumin and dried thyme - about ¼ teaspoon of each.
- You can use two teaspoons of minced fresh garlic instead of garlic powder.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by mixing the ground beef with spices. Form the mixture into four thin patties.
Place a hard-boiled egg in the center of each beef 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.
Expert Tip
When it's time to wrap the beef around the eggs, gently stretch the beef mixture, 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!
Recipe FAQs
It's a British snack that consists of a hard or soft-boiled egg wrapped in sausage meat, coated in bread crumbs, and baked or deep-fried. That's the traditional version. Mine is different, as explained below.
It differs in three ways:
1. I bake the eggs instead of deep-frying them. They are really good when baked, and baking is much easier than frying.
2. Rather than using store-bought sausage, I use fresh ground beef and add my own seasonings.
3. I use no bread crumbs in my recipe and don't miss them!
Both work! They 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.
They can be both. Traditionally, they are served as a snack. But I often serve two of them per person with a side dish and call it a meal. They are certainly very filling.
Serving Suggestions
As mentioned above, these eggs are usually considered a snack rather than part of a full meal. They are the perfect party or game-day food!
But, as mentioned above, I often serve them as the main course in one of our meals. I like them for lunch the day after I make them, with arugula salad and quick pickles. Sometimes, I serve them warm for dinner with a simple side such as microwave broccoli.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 2-3 days.
Reheat them very gently in the microwave at 50% power. Cut them in two before reheating, or the eggs could explode in the microwave.
Or simply 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 excellent with sriracha mayo or Dijon mustard.
More Egg Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Baked Scotch Eggs
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
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Instructions
- Preheat your 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.
Video
Notes
- You can use store-bought sausage meat instead of ground beef.
- Two more spices that I sometimes like to add to the meat mixture are cumin and dried thyme - about ¼ teaspoon of each.
- You can use two teaspoons of minced fresh garlic instead of garlic powder.
- 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 the fridge, in an airtight container, for 2-3 days. Reheat them gently in the microwave at 50% power. Cut them in two before reheating, or the eggs could explode in the microwave. Or simply enjoy them cold!
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Comments
No Comments