Scotch Eggs, Baked Not Fried!

I made these at work today and thought they were pretty tasty. I also liked the fact they were baked, not fried. The bacon was a nice addition too. Prep time includes boiling and peeling the eggs. These can be eaten hot or cold and are nice with a good relish.

• Ready In: 50 mins
• Yields: 12 scotch eggs

Ingredients

• 5  slices  bread, crusts removed
• 3⁄4 cup milk
• 2  lbs  bulk ground sausage
• 1  egg, uncooked, extra
• 1  tablespoon parsley, chopped
• 1⁄2 teaspoon ground nutmeg
•  salt and pepper
• 12  slices bacon
• 12  hard-boiled eggs, peeled and cooled

Directions

1. Preheat the oven to 200 degrees Celsius or 375 degrees Fahrenheit.
2. Soak the bread in the milk for 1 minute; squeeze dry.
3. Combine the bread, sausage meat, raw egg, parsley, nutmeg, salt and pepper. Mix well.
4. Lightly oil a 12 cup muffin tray; line each cup with a slice of bacon.
5. Cover with a layer of sausage mixture; add a hard boiled egg, pointy end up.
6. Enclose the egg completely with more sausage meat mixture.
7. Bake uncovered for 20 minutes or until cooked through.