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Inside Out Scotch Eggs

  • Author: Mellissa Sevigny
  • Yield: 12 inside out scotch eggs 1x


This recipe is embarrassingly easy, but super delicious!


  • 12 eggs
  • 12 oz roll of ground sausage (breakfast or italian)
  • salt and pepper to taste
  • avocado to garnish (optional)


  1. 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).
  2. 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.


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


  • Serving Size: 1 egg
  • Calories: 168
  • Fat: 13g
  • Carbohydrates: 0.25g net
  • Protein: 12g

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