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    You are in: Home / Recipes / Baked Scotch Eggs Recipe
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    Baked Scotch Eggs

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Park Rangerette's Note:

    These are easy, filling, and can be made a day or two ahead and baked fresh and hot in the morning! My husband freezes any leftovers and pops them in the microwave to reheat and says they're great that way too. I've found that a pound of sausage will cover about 6 medium eggs. My husband tried to stretch it more one time and covered 8 medium eggs with one pound of sausage, but they split when they baked and the exposed egg got burned.

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    Serves: 3-4


    scotch ...

    Units: US | Metric


    1. 1
      Hard boil 6 of the eggs; cool and peel.
    2. 2
      Divide the breakfast sausage into 6 equal parts. Slightly flatten each one, set an egg on it, then pat and shape the sausage to completely cover and seal in the egg.
    3. 3
      Beat the seventh egg with a little water. Dip each sausage/egg ball into the egg mixture.
    4. 4
      Roll the sausage/egg ball in the dried bread crumbs (Plain are ok but we prefer Italian seasoned crumbs).
    5. 5
      Place all of the sausage balls on a baking pan.
    6. 6
      Bake at 350 degrees for about a half-hour.

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    Nutritional Facts for Baked Scotch Eggs

    Serving Size: 1 (217 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 806.1
    Calories from Fat 495
    Total Fat 55.0 g
    Saturated Fat 17.4 g
    Cholesterol 561.4 mg
    Sodium 1540.7 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 1.6 g
    Sugars 3.0 g
    Protein 47.1 g

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