2-Ingredient Baked Scotch Eggs
These easy baked Scotch eggs are made with just 2 ingredients and no frying. A simple, high-protein recipe that's perfect for breakfast, snacks, or meal prep.
Servings 6 servings
Calories 250kcal
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.
Video
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
Serving: 1egg | Calories: 250kcal | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Sodium: 590mg
