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Baked Scotch Eggs

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Baked Scotch Eggs feature hard-boiled eggs wrapped in seasoned sausage, coated in crisp breadcrumbs, and baked until golden. This lighter oven version delivers classic flavor with less mess than frying.

Ingredients

  • 4 large eggs
  • 1 pound ground pork sausage
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 raw egg, beaten (for coating)
  • Olive oil spray

Instructions

  1. Place 4 eggs in a saucepan and cover with water. Bring to a boil, then reduce to a gentle simmer for 8–10 minutes depending on desired yolk doneness.
  2. Transfer eggs to an ice bath to cool completely, then peel carefully.
  3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  4. In a bowl, mix ground pork sausage, Dijon mustard, garlic powder, onion powder, salt, and black pepper until evenly combined.
  5. Divide sausage mixture into 4 equal portions and flatten each into a thin patty.
  6. Wrap each peeled egg with a sausage patty, sealing completely and smoothing the surface.
  7. Roll each sausage-wrapped egg in flour, dip into beaten egg, then coat evenly with breadcrumbs.
  8. Place on the prepared baking sheet and lightly spray with olive oil.
  9. Bake for 25–30 minutes, until sausage reaches 160°F (71°C) and coating is golden brown.
  10. Let rest for a few minutes before slicing and serving.

Notes

  • Use turkey or chicken sausage for a lighter variation.
  • Panko breadcrumbs provide extra crispiness.
  • Add fresh herbs like parsley or thyme for additional flavor.
  • Store refrigerated for up to 4 days and reheat in a 350°F oven.
  • Scotch eggs can be enjoyed warm or cold.

Nutrition

Find it online: https://thefamilycooking.com/baked-scotch-eggs/