This easy two-ingredient recipe for baked Scotch eggs turns simple ingredients into a satisfying, high-protein meal you can enjoy any time of day.
If you love classic Scotch eggs but want a lighter, simpler version, this recipe is for you. Instead of deep frying, these eggs are baked and come out perfectly flavorful, juicy, and filling. They're naturally low-carb, meal-prep friendly, and versatile enough for breakfast, lunch, or a quick snack.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Pork sausage: I typically use a pound of Italian pork sausage from Whole Foods Market.
- Eggs: This recipe makes six medium eggs or four large eggs. To make it as easy as can be, I sometimes use these medium-sized pre-boiled eggs.
Ground Beef Variation
Instead of using packaged pre-seasoned pork sausage, I sometimes use a pound of lean ground beef and season it myself. The image below shows the ground beef with the spices. This beef sausage recipe can give you an idea of what spices to use.
In terms of flavor, the results are very similar to pork sausage, though I find the pork version juicier.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Divide the sausage meat into six portions and flatten each into a circle. Place an egg on top of each circle.
Gently stretch the meat to wrap the eggs.
Bake the eggs at 400°F for 20-30 minutes, until the sausage meat is cooked through. Let them rest for a few minutes, then cut each egg in half and serve.
Recipe Tips
- When it's time to wrap the meat around the eggs, gently stretch it, shaping and molding it with your hands, and pinch any areas that come apart until each egg is fully wrapped. This takes patience but is quite doable, so don't give up!
- Sausage meat is fatty and can splatter in a hot oven. To prevent this, you can chill the assembled eggs for 30 minutes before baking. Cold sausage renders more slowly, which reduces that initial burst of splattering. You can also loosely tent them with foil for the first ten minutes. That should catch most of the splatter, and then you can remove the foil to let the sausage brown.
Recipe FAQs
I think they are best when warm, but they can also be served cold, making them an excellent snack or picnic food.
The traditional recipe includes a breadcrumb coating and deep-frying. My baked recipe is lighter, easier, lower in carbs, and just as good, although you do give up the crispiness that comes from deep-frying the breadcrumbs.
Make sure the meat layer is evenly wrapped around the egg with no thin spots. Press it gently to seal, and avoid overcooking, which can cause shrinking and cracks.
It starts with how long you boil the eggs before wrapping them. For a softer yolk, boil for about 6 minutes. For fully set yolks, like the one shown in the image below, boil for 10 minutes. Then bake just until the meat is cooked through.
Serving Suggestions
Traditionally, Scotch eggs are served as a snack. But I often serve two of them per person, along with a side dish, and call it a meal.
If serving them as a meal, you can pair them with a side that can be baked in the same 400°F oven, such as roasted cabbage or roasted asparagus. Alternatively, add an easy side dish like microwave broccoli (shown below) or homemade coleslaw.
When I serve them as a snack, I often make a snack plate with other delicious items such as smoked salmon, roasted chicken lunchmeat, ranch dressing, veggies, and pickles.
Storing and Using the Leftovers
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.
You can also freeze the leftovers. Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven for the best texture.
Instead of reheating, you can also enjoy the leftovers cold (but take them out of the fridge 20 minutes ahead to take the chill off). As shown in the photo below, I often serve them with grainy mustard, cherry tomatoes, and dill pickles (or homemade quick pickles).
Recipe Card
2-Ingredient Baked Scotch Eggs
Video
Ingredients
- 1 pound pork sausage
- 6 boiled medium eggs - or 4 large ones
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.
- Divide the sausage meat into six equal portions. Pat each portion into a ¼-inch thick round. Place each egg in the center of a round.1 pound pork sausage
- Gently stretch the meat 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.6 boiled medium eggs
- Place the wrapped eggs on the prepared wire rack. Bake them until the meat is cooked through, for about 20-30 minutes.
- Allow the eggs to rest for 5 minutes before cutting and serving.
Notes
- Instead of using packaged pre-seasoned pork sausage, I sometimes use a pound of lean ground beef and season it myself. The image below shows the ground beef with the spices. This beef sausage recipe can give you an idea of what spices to use.
- Sausage meat is fatty and can splatter in a hot oven. To prevent this, you can chill the assembled eggs for 30 minutes before baking. Cold sausage renders more slowly, which reduces that initial burst of splattering. You can also loosely tent the baking sheet with foil for the first ten minutes. That should catch most of the splatter, and then you can remove the foil to let the sausage brown.
- For a softer yolk, boil the eggs for about 6 minutes. For fully set yolks, boil for 10 minutes. Then bake just until the meat is cooked through.
- 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.
- You can also freeze the leftovers. Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven for the best texture.
- Instead of reheating, you can also enjoy the leftovers cold, but take them out of the fridge 20 minutes ahead to take the chill off.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Verna says
Thank you for this recipe. It was easy and so delicious.
Vered DeLeeuw says
I'm so glad you liked it, Verna! Many thanks for the review.
Julia Amor says
Loved it! Thank you.
Vered DeLeeuw says
I'm so glad to hear, Julia! Many thanks for the review.