Scotch Eggs Baked Not Fried
Revolutionize your brunch or snack game with these irresistibly crispy yet guilt-free Baked Scotch Eggs! This healthier twist on the classic British dish skips the frying in favor of a golden, oven-baked finish, locking in all the savory flavors without the extra oil. Perfectly soft or medium-boiled eggs are wrapped in a seasoned pork sausage blend, coated in crunchy Panko breadcrumbs, and baked to perfection. With hints of paprika, garlic, and Dijon mustard in every bite, these protein-packed delights are as satisfying as they are easy to make. Ready in under an hour, they're ideal for meal prep, picnics, or an elevated appetizer worthy of any gathering. Serve them warm or at room temperature with your favorite dipping sauce for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 1 pound Ground pork sausage
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 pieces Eggs (for coating)
- 1 tablespoon Dijon mustard
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray.
Bring a pot of water to a boil. Gently lower the 6 eggs into the boiling water and cook for 6 minutes for soft-boiled or 8 minutes for medium-boiled eggs. Once cooked, transfer the eggs to an ice bath to stop the cooking process and make them easier to peel. Peel the eggs and set them aside.
In a medium bowl, combine the ground pork sausage, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until the seasonings are evenly distributed.
Divide the sausage mixture into 6 equal portions. Flatten each portion into a thin disc in your hand. Carefully wrap each peeled egg in the sausage mixture, ensuring the egg is fully and evenly coated.
Prepare a breading station with three shallow bowls: one with flour, one with 2 beaten eggs mixed with Dijon mustard, and one with Panko breadcrumbs.
Coat each sausage-wrapped egg by first rolling it in the flour, then dipping it into the egg mixture, and finally coating it with Panko breadcrumbs. Press the breadcrumbs gently to ensure they stick.
Place the coated eggs onto the prepared baking sheet. Lightly spray the eggs with olive oil spray to help them brown in the oven.
Bake in the preheated oven for 20-25 minutes, or until the sausage is fully cooked and the breadcrumbs are golden brown and crispy. Turn the eggs halfway through baking for even browning.
Once baked, let the Scotch Eggs rest for a few minutes before slicing. Serve warm or at room temperature with mustard or your favorite dipping sauce.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.3 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 274 mg | 6% | |
*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.
