Baked Scotch Eggs

  • Prep 15 min
  • Total 50 min
  • Servings 4

Ingredients

  • 1 lb bulk pork sausage
  • 1 teaspoon dried minced onion
  • 1 teaspoon salt
  • 4 hard-cooked eggs, peeled
  • Gold Medal™ all-purpose flour
  • 3/4 cup Progresso™ panko crispy bread crumbs
  • 1 egg, beaten

Steps

  • 1
    Heat oven to 400°F. In large bowl, mix pork sausage, onion and salt. Shape mixture into 4 equal patties.
  • 2
    Roll each hard-cooked egg in flour to coat; place on sausage patty and shape sausage around egg. Dip each into beaten egg; coat with bread crumbs to cover completely. Place on ungreased cookie sheet.
  • 3
    Bake 35 minutes or until sausage is thoroughly cooked and no longer pink near egg.

  • Make a batch of these hearty Baked Scotch Eggs, wrap them in waxed paper and tote them along for a breakfast on the run or pop them into a lunch bag. Keep chilled with a small ice pack or frozen juice box. Microwave until heated through before eating.
  • To make perfect hard-cooked eggs that peel easily, place eggs in a single layer in a small saucepan, cover with cold water at least 1 inch above eggs. Bring to a boil, cover, and immediately remove from heat. Let stand covered for 15 minutes. Drain and cool in an ice water bath; peel.
  • Use bulk Italian sausage and Italian-seasoned panko bread crumbs to give these oven-baked Scotch eggs a southern European twist.

Nutrition Facts are not available for this recipe
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