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Home » Meat Recipes » Baked Scotch Eggs

Baked Scotch Eggs

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jul 17, 2024
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5 from 8 votes

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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 features ground beef and has no breadcrumbs. I bake the eggs in the oven, and they turn out wonderfully flavorful.

Baked Scotch eggs are served on a white plate.

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.

Ingredients

The ingredients needed to make Scotch eggs.

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.

Ground beef and spices in a bowl.

Place a hard-boiled egg in the center of each beef patty. Gently stretch the beef to wrap the egg.

Wrapping an egg in ground beef.

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.

Cutting the eggs.

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

What is a Scotch egg?

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.

How is this recipe different than the original?

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!

Are these eggs eaten hot or cold?

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.

Are they a snack or a meal?

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 an airtight container in the fridge 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! 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.

Baked Scotch eggs are served on a white plate.

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Recipe Card

Baked Scotch eggs are served on a white plate.
5 from 8 votes
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Baked Scotch Eggs

These baked Scotch eggs are made with well-seasoned ground beef and contain no breadcrumbs. They are easy to make, portable, and delicious!
Prep Time15 minutes mins
Cook Time20 minutes mins
Resting time5 minutes mins
Total Time40 minutes mins
Course: Snack
Cuisine: English, Scottish
Servings: 4 servings
Calories: 328kcal
Author: Vered DeLeeuw
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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.
    A baking sheet is lined with foil and fitted with a wire 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.
    Ground beef and spices in a bowl.
  • 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.
    Wrapping an egg in ground beef.
  • 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.
    The Scotch eggs are in the pan, ready for the oven.
  • Allow the eggs to rest for 5-10 minutes before cutting and serving them.
    Cutting the eggs.

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

Serving: 1 egg | Calories: 328 kcal | Carbohydrates: 2 g | Protein: 27 g | Fat: 23 g | Saturated Fat: 9 g | Sodium: 426 mg

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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.

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A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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