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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Michele Ehrlich says
I just made this with a roll of turkey breakfast sausage. I cooked the sausage for about 30 minutes total. I had to blot the sausage with a paper towel after 15-20 minutes to get out some of the moisture that was welling up and preventing the center from cooking. Once the sausage seemed firm, I then dropped in the egg and cooked it for another 8-10 minutes. They were great and my whole family enjoyed them!
Shaunna says
I have made scotch eggs the keto way before and it’s so time consuming, then you came out with this and I thought OMG I never thought to do that! I played with your recipe did half with breakfast sausage and the other half with Italian. Added 1/3 strip of bacon to them all as well. Made a huge batch and took them to a swap meet for snacks for myself and my friends and they were a HIT! I love that it was a fraction of the time to do these :)
So thank you for this. My family thanks you as well
Betty says
I’ve made these twice and find them delicious and breakfast easy! My experience in setting the muffin tin on top of another sheet increases the need for a longer cooking time. The first time, it took about 45 mins. I used only the muffin tin the second time, and the time was about perfect!
luis says
this recipe is in one of the keto week menu right? i just cant find which week?
Katherine says
Man, oh MAN I can’t wait to make these. Scott is going to flip. We are big breakfast people. Nary a Saturday goes by when we don’t sit down to some eggs in the morning. I can’t wait!
Kathy Kral says
Just made my first batch, AWESOME!
Mellissa Sevigny says
Thanks Kathy, glad you liked these!!!
Ladybug says
What a find! I just made a big onerous batch of low carb scotch eggs this morning. I definitely want to try this muffin tin version next time.
Mellissa Sevigny says
Hope you enjoy them – they don’t have the crunchy exterior which is a bummer, but the flavor is still great and they are so much easier to make!
Madelyn McGrath says
Couldn’t you just crush a pork rind and sprinkle on top for that added crunch that is missing?
Michelle says
Love your blog, helping me get going on my carb controlled diet. Anyway, my fiancee has IBS and we have to watch what he eats. Egg yolks can be a trigger so i was wondering if this recipe could be done with egg beaters or egg whites only? Would the cook time be the same?
Kirsten says
Wow! This was the rare, perfect recipe that satisfied the family (non Whole30) AND me (day 10 of Whole30). I have 2 leftover that I hid from Husband in the fridge for a meal tomorrow. Happiness. Thank you!
Mellissa Sevigny says
So glad they were a hit with everyone! :)
Brittany Howard says
Love this idea, Mellissa! Cant wait to try – you can never go wrong with sausage and eggs. Plus, these are pretty enough to make for breakfast for overnight company. Secretly easy, but o-so-delicious! :)
Love the new site design, by the way!
Thanks!
Mellissa Sevigny says
Thanks so much Brittany, hope you like these!