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!

Course Snack

Cuisine English, Scottish

Prep Time 15

Cook Time 20

Resting time 5

Total Time 40

Servings servings

Calories 328kcal

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

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.

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.