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Prep 15min
Total50min
Servings4
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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
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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.
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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.
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Nutrition Facts are not available for this recipe
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