Baked Scotch Eggs
Elevate your appetizer game with Baked Scotch Eggs—a healthier twist on a classic British pub favorite. This hearty recipe features soft or hard-boiled eggs enveloped in a flavorful ground sausage mixture seasoned with garlic powder, paprika, and black pepper. The eggs are then coated in a crispy Parmesan-infused breadcrumb crust, baked to golden perfection without the need for deep frying. Perfectly seasoned and irresistibly crunchy, these baked Scotch eggs make a delicious centerpiece for brunch, snacks, or party spreads. Serve them warm with your favorite dipping sauce or alongside a crisp salad for a balanced yet indulgent treat. Easy to prepare and oven-baked for a lighter finish, these protein-packed delights are sure to impress! Keywords: baked Scotch eggs recipe, healthier Scotch eggs, sausage-wrapped eggs, party appetizers, brunch ideas.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 500 grams Ground sausage (pork or chicken)
- 1 cup Breadcrumbs
- 2 tablespoons Parmesan cheese
- 0.5 cup All-purpose flour
- 2 pieces Large eggs (for coating)
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Spray oil or olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with spray oil.
Place the 6 large eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook for 6 minutes for soft-boiled eggs or 8 minutes for hard-boiled eggs.
Transfer the boiled eggs to an ice water bath and let them cool for about 5 minutes. Carefully peel the eggs and set them aside.
In a mixing bowl, combine the ground sausage, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 0.5 teaspoons of black pepper. Mix well to evenly distribute the seasonings.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a thin disc, about 3–4 inches in diameter, on a sheet of wax paper or plastic wrap.
Carefully wrap each boiled egg with a sausage disc, ensuring the egg is completely covered. Seal any seams to avoid cracks.
Prepare your breading station: Place the all-purpose flour in one shallow dish. In a second shallow dish, whisk together the 2 eggs and 2 tablespoons of milk. In a third dish, combine the breadcrumbs and Parmesan cheese.
Roll each sausage-wrapped egg in the flour to lightly coat, then dip it into the egg mixture, and finally roll it in the breadcrumb mixture, pressing gently to adhere the coating.
Place the coated Scotch eggs on the prepared baking sheet. Lightly spray the tops with oil or brush them with olive oil for a crispy texture.
Bake in the preheated oven for 20–25 minutes, or until the sausage is cooked through and the breadcrumb coating is golden brown.
Remove the Scotch eggs from the oven and let them cool for 5 minutes before serving. Serve warm with your favorite dipping sauce or a fresh salad on the side.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
