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
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.
- Category: Appetizer
- Cuisine: Eggs
Nutrition
- Serving Size: 1 egg
- Calories: 168
- Fat: 13g
- Carbohydrates: 0.25g net
- Protein: 12g
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Taisha says
Thanks for the quick recipe! I love your scotch egg recipe (I have been eating them for breakfast this week ;) But you are totally right that it takes a while to make. I can see myself using this recipe when I want something quick.
Br0dy says
Yeah, going to have to second the “didn’t turn out well” comment- seems that this is a recipe that calls for EXACTLY the same kind of muffin tin you used? I used slightly thicker tiny pie tins (since apparently my muffin tin’s run off), and the eggs got way overdone by the time the sausage was cooked well enough.
I can see how cooking the sausage for a bit, then adding egg, will work well though- thanks for the hint!
Maxine says
These look delicious and “easy” is my favorite word.
Love the new look of the blog!
Mellissa Sevigny says
Thanks so much Maxine! Enjoy them!
Gretchen @gfedge says
Scotch eggs are so yummy and your quick and easy version is encouragement to make more! BTW, love your new website design.
Mellissa Sevigny says
Thanks so much Gretchen! I love scotch eggs – but these are definitely easier and faster to make which is nice when you’re in a hurry! :)
Matt says
Looks great, but serving size is 1?
Mellissa Sevigny says
Matt you can eat as many as you’d like! I just put one because it was easy to calculate the nutrition info that way – and they are surprisingly filling so sometimes you might just grab one for a snack or eat it along with something else. Knock yourself out though – go wild and have 2 or 3 if you want! ;)
Rica says
How do these reheat? Can you freeze them after they’ve cooke and then reheated? I need to eat less dairy, and these look like a great breakfast food.
Mellissa Sevigny says
These reheat great in the microwave for 30 seconds. Not sure about freezing them – it might make the eggs funny. I guess try it with one and see – hope you’ll report back on the experiment if you try it! Enjoy!
christine says
first time visitor to your site, these looked amazing!!!
unfortunately, mine did not look as good as yours did. :(
everything was WAY undercooked at 20 min – 25 minutes the yolks were well done, but whites were still really runny and the sausages were way undercooked. :(
i cooked them in pampered chef stoneware, maybe that’s what it was. any thoughts?
thanks!
Mellissa Sevigny says
Sorry that yours didn’t come out well Christine. Being that your tops overcooked and your bottoms undercooked, I would say it’s a safe bet that it’s your pan. It takes much more time for the heat to absorb and penetrate the stoneware from the bottom than a thin metal muffin tin. Not sure how to make it work if that’s the only pan you have. Possibly start the pan baking with the sausage crusts inside, then remove from the oven after 15 minutes, drop the eggs in and cook for another 8-10 minutes or so. Hope that helps!
christine says
thanks! trying again tonight. they were still delicious even though they were overcooked! :) fingers crossed for tonight.
Mellissa Sevigny says
Hope the second time did the trick! :)
Carli says
Lately when I make things that call for a muffin tin, I use my trusty muffin TOP tin. This gives me a wider, flatter surface and I find it works better. I can’t wait to try it with this..sounds delicious.
Mellissa Sevigny says
I bet that will work great Carli! Hope you like them!
Renee H says
OMGOSH! This looks so good! And the blog looks awesome!!! LOVE IT
Mellissa Sevigny says
Thanks so much Renee – glad you like the new look! :)
jennypenny says
These look great. I love Scotch Eggs and usually I do a big batch on Sunday and just reheat all week long, but this is even easier!
Mellissa Sevigny says
Thanks Jenny, these are really tasty and easy! It doesn’t completely replace a real scotch egg because it doesn’t have that nice fried exterior, but it will do in a pinch! :)