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
- Category: Appetizer
- Cuisine: Eggs
Description
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.
Nutrition
- Serving Size: 1 egg
- Calories: 168
- Fat: 13g
- Carbohydrates: 0.25g net
- Protein: 12g
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Eugenia says
If I don’t have a muffin pan, could I just make a half dome out of the sausage and then put the egg in and the put the top on without the muffin pan?
Mateo Pedersen says
I love these. To cut calories, Air Fry at 400°F for 15 minutes, turning once at about 7 minutes, until golden brown. My guests love these!
★★★★★
fr j says
i 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
Why not just make a sausage patty and cook ahead, add egg as required when having breaky?7
Janice says
I 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
This 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
I 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
I 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.