I’m a big fan of Scotch Eggs and even posted my own low carb recipe for them here. If you aren’t familiar with them, they are basically a hard boiled egg, wrapped with sausage, coated with some form of bread crumbs, and deep fried.
It works as breakfast, an appetizer, or a snack, so it’s a very versatile recipe – not to mention delicious. The problem with them is that they are very labor intensive to make. Sometimes it’s worth it, but most of the time, especially in the morning, I want something quick and easy.
Enter the inside out scotch egg. These are super simple to make, and keep well in the refrigerator – they even taste good cold. I served mine with a slice of avocado, and a sprinkle of kosher salt and freshly ground pepper.
As a side point, if you’re all about the yolk like I am, you can partially separate your eggs and discard some of the whites, so that you have a higher ratio of yolk to white. It takes a couple of extra minutes, but for me it was worth the extra time. Make sure you use sugar free & gluten free breakfast or italian sausage, and this dish is also Whole 30 compliant. Enjoy!
Inside Out Scotch Eggs
- Yield: 12 inside out scotch eggs 1x
Print Recipe
Pin RecipeDescription
This recipe is embarrassingly easy, but super delicious!
Ingredients
- 12 eggs
- 12 oz roll of ground sausage (breakfast or italian)
- salt and pepper to taste
- avocado to garnish (optional)
Instructions
- Divide your sausage into 12 one-ounce portions. Press each portion into a muffin tin, about 3/4 of the way up the sides to a thickness of about 1/2 inch. Break one egg into each cup (separate out some of the white if you prefer mostly yolk like I do).
- Place your muffin tin on top of a cookie sheet to catch any grease from the cooking sausage. Bake in a preheated 350 degree oven for about 18 – 20 minutes for a runny yolk, 22 minutes for a hard yolk. Remove from muffin tins and sprinkle with salt and pepper before serving. Garnish with avocado slices and/or hot sauce.
Notes
UPDATE: A few people have reported that their eggs are overcooked by the time the sausage cooks through. I used silicone molds which may have been why this wasn’t a problem for me. If using a heavy duty muffin tin, form the sausage crust then bake about 8-10 minutes to give it a head start, then drop your egg in and finish baking until your egg is cooked to your liking.
- Category: Appetizer
- Cuisine: Eggs
Nutrition
- Serving Size: 1 egg
- Calories: 168
- Fat: 13g
- Carbohydrates: 0.25g net
- Protein: 12g
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fr j says
December 26, 2018 at 4:25 pmi like to bske my egg in an avacado half, so ill do the sausage as the “slice” in your recipe…
great way for a baked egg & a great tasting avacado!
★★★★
john Pierre dubois says
April 8, 2017 at 11:09 pmWhy not just make a sausage patty and cook ahead, add egg as required when having breaky?7
Janice says
January 9, 2017 at 4:01 pmI make a baked Scotch egg using a mixture of 93% and 85% ground turkey, and either a “breakfast sausage” spice mix I buy at Penzey’s or a mix of ground sage, black pepper, and ginger I found on line,. Often, I mix them together to cut the sodium content, plus I add some ground celery seed to the mix. I use whole-wheat panko breadcrumbs mixed with corn flake crumbs. Make 3 or 4 per pound of meat. Bake at 350 for 40 minutes depending on size. Serve with a white chopped celery sauce.
★★★★★
Melissa says
January 3, 2017 at 11:59 pmThis is one of my favorite breakfasts to make ahead each week. I microwave them for about 20 seconds, to take the chill off and I’m good to go. I might sprinkle some crunchy pork rind crumbs over them sometimes, but that’s just to keep the crumbs from going in the trash.
Jenna says
June 28, 2015 at 1:18 pmI have seen Scotch Eggs before but they seem like a lot more work than I care to spend at this point in my life. These look much simpler and I cannot wait to try them. I like my egg yolks a little runny but plan to purposefully cook these so they are not so. I imagine that they may not last as long in the fridge if I leave the yolk uncooked and I plan to take these as a to-go breakfast before work. For those who wish to freeze, cooking until the yolk is solid (or almost) may work out better. Thank you for this adaptation!
Ruthinthedesert says
September 22, 2014 at 2:20 pmI always bake eggs at 425 for 20 minutes. I knew I would need the temp higher than 350. I tried 400 and the eggs did need extra time. This was a yummy recipe.
Michele Ehrlich says
July 8, 2014 at 3:34 pmI just made this with a roll of turkey breakfast sausage. I cooked the sausage for about 30 minutes total. I had to blot the sausage with a paper towel after 15-20 minutes to get out some of the moisture that was welling up and preventing the center from cooking. Once the sausage seemed firm, I then dropped in the egg and cooked it for another 8-10 minutes. They were great and my whole family enjoyed them!
Shaunna says
April 28, 2014 at 12:46 pmI have made scotch eggs the keto way before and it’s so time consuming, then you came out with this and I thought OMG I never thought to do that! I played with your recipe did half with breakfast sausage and the other half with Italian. Added 1/3 strip of bacon to them all as well. Made a huge batch and took them to a swap meet for snacks for myself and my friends and they were a HIT! I love that it was a fraction of the time to do these :)
So thank you for this. My family thanks you as well
Betty says
April 4, 2014 at 11:19 amI’ve made these twice and find them delicious and breakfast easy! My experience in setting the muffin tin on top of another sheet increases the need for a longer cooking time. The first time, it took about 45 mins. I used only the muffin tin the second time, and the time was about perfect!
luis says
March 31, 2014 at 12:07 pmthis recipe is in one of the keto week menu right? i just cant find which week?
Katherine says
February 13, 2014 at 3:55 pmMan, oh MAN I can’t wait to make these. Scott is going to flip. We are big breakfast people. Nary a Saturday goes by when we don’t sit down to some eggs in the morning. I can’t wait!
Kathy Kral says
February 11, 2014 at 1:23 pmJust made my first batch, AWESOME!
Mellissa Sevigny says
February 13, 2014 at 12:16 pmThanks Kathy, glad you liked these!!!
Ladybug says
January 20, 2013 at 8:36 pmWhat a find! I just made a big onerous batch of low carb scotch eggs this morning. I definitely want to try this muffin tin version next time.
Mellissa Sevigny says
January 21, 2013 at 4:28 pmHope you enjoy them – they don’t have the crunchy exterior which is a bummer, but the flavor is still great and they are so much easier to make!
Madelyn McGrath says
February 1, 2019 at 7:05 amCouldn’t you just crush a pork rind and sprinkle on top for that added crunch that is missing?
Michelle says
January 17, 2013 at 4:04 pmLove your blog, helping me get going on my carb controlled diet. Anyway, my fiancee has IBS and we have to watch what he eats. Egg yolks can be a trigger so i was wondering if this recipe could be done with egg beaters or egg whites only? Would the cook time be the same?
Kirsten says
January 10, 2013 at 10:36 pmWow! This was the rare, perfect recipe that satisfied the family (non Whole30) AND me (day 10 of Whole30). I have 2 leftover that I hid from Husband in the fridge for a meal tomorrow. Happiness. Thank you!
Mellissa Sevigny says
January 21, 2013 at 4:51 pmSo glad they were a hit with everyone! :)
Brittany Howard says
January 10, 2013 at 3:00 pmLove this idea, Mellissa! Cant wait to try – you can never go wrong with sausage and eggs. Plus, these are pretty enough to make for breakfast for overnight company. Secretly easy, but o-so-delicious! :)
Love the new site design, by the way!
Thanks!
Mellissa Sevigny says
January 10, 2013 at 9:06 pmThanks so much Brittany, hope you like these!
Taisha says
January 9, 2013 at 6:11 pmThanks for the quick recipe! I love your scotch egg recipe (I have been eating them for breakfast this week ;) But you are totally right that it takes a while to make. I can see myself using this recipe when I want something quick.
Br0dy says
January 9, 2013 at 1:19 pmYeah, going to have to second the “didn’t turn out well” comment- seems that this is a recipe that calls for EXACTLY the same kind of muffin tin you used? I used slightly thicker tiny pie tins (since apparently my muffin tin’s run off), and the eggs got way overdone by the time the sausage was cooked well enough.
I can see how cooking the sausage for a bit, then adding egg, will work well though- thanks for the hint!
Maxine says
January 8, 2013 at 6:19 pmThese look delicious and “easy” is my favorite word.
Love the new look of the blog!
Mellissa Sevigny says
January 9, 2013 at 7:19 amThanks so much Maxine! Enjoy them!
Gretchen @gfedge says
January 8, 2013 at 12:50 pmScotch eggs are so yummy and your quick and easy version is encouragement to make more! BTW, love your new website design.
Mellissa Sevigny says
January 9, 2013 at 7:23 amThanks so much Gretchen! I love scotch eggs – but these are definitely easier and faster to make which is nice when you’re in a hurry! :)
Matt says
January 8, 2013 at 8:23 amLooks great, but serving size is 1?
Mellissa Sevigny says
January 8, 2013 at 9:28 amMatt you can eat as many as you’d like! I just put one because it was easy to calculate the nutrition info that way – and they are surprisingly filling so sometimes you might just grab one for a snack or eat it along with something else. Knock yourself out though – go wild and have 2 or 3 if you want! ;)
Rica says
January 7, 2013 at 8:58 pmHow do these reheat? Can you freeze them after they’ve cooke and then reheated? I need to eat less dairy, and these look like a great breakfast food.
Mellissa Sevigny says
January 7, 2013 at 9:52 pmThese reheat great in the microwave for 30 seconds. Not sure about freezing them – it might make the eggs funny. I guess try it with one and see – hope you’ll report back on the experiment if you try it! Enjoy!
christine says
January 7, 2013 at 8:14 pmfirst time visitor to your site, these looked amazing!!!
unfortunately, mine did not look as good as yours did. :(
everything was WAY undercooked at 20 min – 25 minutes the yolks were well done, but whites were still really runny and the sausages were way undercooked. :(
i cooked them in pampered chef stoneware, maybe that’s what it was. any thoughts?
thanks!
Mellissa Sevigny says
January 7, 2013 at 9:51 pmSorry that yours didn’t come out well Christine. Being that your tops overcooked and your bottoms undercooked, I would say it’s a safe bet that it’s your pan. It takes much more time for the heat to absorb and penetrate the stoneware from the bottom than a thin metal muffin tin. Not sure how to make it work if that’s the only pan you have. Possibly start the pan baking with the sausage crusts inside, then remove from the oven after 15 minutes, drop the eggs in and cook for another 8-10 minutes or so. Hope that helps!
christine says
January 15, 2013 at 6:07 pmthanks! trying again tonight. they were still delicious even though they were overcooked! :) fingers crossed for tonight.
Mellissa Sevigny says
January 21, 2013 at 4:37 pmHope the second time did the trick! :)
Carli says
January 7, 2013 at 6:11 pmLately when I make things that call for a muffin tin, I use my trusty muffin TOP tin. This gives me a wider, flatter surface and I find it works better. I can’t wait to try it with this..sounds delicious.
Mellissa Sevigny says
January 7, 2013 at 9:48 pmI bet that will work great Carli! Hope you like them!
Renee H says
January 7, 2013 at 1:59 pmOMGOSH! This looks so good! And the blog looks awesome!!! LOVE IT
Mellissa Sevigny says
January 7, 2013 at 9:45 pmThanks so much Renee – glad you like the new look! :)
jennypenny says
January 7, 2013 at 1:25 pmThese look great. I love Scotch Eggs and usually I do a big batch on Sunday and just reheat all week long, but this is even easier!
Mellissa Sevigny says
January 7, 2013 at 9:43 pmThanks Jenny, these are really tasty and easy! It doesn’t completely replace a real scotch egg because it doesn’t have that nice fried exterior, but it will do in a pinch! :)