What are Scotch Eggs?
OMG these scotch eggs are so good and super easy to make! Our low carb scotch eggs recipe are boiled eggs wrapped in sausage and then cooked. These delicious eggs can then be breaded, deep fried, baked or air fried. We’ve made them in so many different ways and they’re all delicious. They’re so easy to make for breakfast, brunch or low carb meal. Best of all, you can learn how to make scotch eggs keto or very low carb by using pork rinds for the crust. Make them ahead of time and eat them for lunch or dinner. They’re great anytime of day! Scotch egg origins are quite interesting and you can read about the culinary history of scotch eggs here.
Watch Video to Make Super Easy Scotch Eggs Recipe
How to Make Scotch Eggs Recipe
Choose your preferred low carb breading: Crushed pork rinds, almond flour or coconut flour. Make sure to spray the almond or coconut flour coating with olive oil. The thicker the sausage layer, the less likely it is to split during cooking. But if you do this, then just boil less eggs and increase cooking times to make sure sausage cooks all the way through.
Wrap boiled Eggs in Sausage. The more sausage you have around the boiled egg, the less likely the sausage will split during baking. Higher fat content sausage will also cause the sausage to shrink and separate.
Bake the scotch eggs until the sausage is cooked and the crust is crispy.
Serve with hot sauce and/or mustard for the perfect low carb keto breakfast or brunch!
Scotch eggs are the perfect breakfast and brunch dish. Use any type of sausage you prefer: Sweet Italian, Breakfast Sausage, Chicken Apple, etc.
If you like more sausage around the egg, use 5 hard boiled eggs. If you prefer the thickness we have in the photos, use 6 eggs.
- 1 pound uncooked bulk sausage
- 5-6 hard boiled eggs , peeled
- 1-2 large raw eggs , beaten
- 3/4 cup low carb breading , or more if needed (crushed pork rinds, almond flour or coconut flour)
- oil spray , for coating
- for serving: Mustard and/or Hot Sauce (optional)
Preheat oven to 400°F. Divide the sausage into 5 or 6 equal parts, depending on how thick you want the sausage to wrap around the egg. (Make sure you hands are NOT oiled when flattening and wrapping the sausage around the eggs. If they are, the sausage will often not seal properly and will split when cooking - It is ok to use some water to keep the sausage from sticking to your hands as much).
- Flatten each portion into a thin patty about 4” wide. Lay boiled egg in center and wrap sausage around the whole egg. Repeat for all eggs.
- Dip sausage-wrapped egg in beaten raw egg, then in breading. If using almond or coconut flour, spray outside of coated egg evenly with oil. You don’t need to spray outside of the pork rinds.
- Bake at 400°F for about 25-30 minutes, or until sausage is fully cooked. The thicker the sausage layer, the longer it takes to cook.
- Cut in half and serve with mustard swipe on top of yolk. Add hot sauce, too, if you want. YUM!
You can add additional flavor to your sausage by mixing it with some Worcestershire, fresh parsley and other spices. If not, simple bulk sausage still tastes great!
For fewer calories, you can omit the coatings (beaten egg & breading).