My version of this tasty snack uses ground beef and no breadcrumbs. I bake the eggs in the oven, and they turn out wonderfully flavorful. Who says snacks must be highly processed? Here’s a recipe for a tasty, filling, high-protein snack that contains the simplest ingredients - ground beef, eggs, and spices. Baked Scotch eggs make a fun, tasty meal or snack. They’re great for dinner, lunch, or breakfast, and can be enjoyed warm, at room temperature, or even straight out of the fridge.
Ingredients
The list of ingredients for making this tasty snack is quite short, thankfully. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.Lean ground beef: I wouldn’t use extra-lean ground beef in this recipe. It’s too dry.seasonings: I use kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. The amount of cayenne I use doesn’t make them very spicy, but you can omit it if you wish.
Instructions
Making this Scotch egg recipe is easy! Please scroll down to the recipe card for detailed instructions. Here are the basic steps:
Expert tip
When it’s time to wrap the beef around the eggs, gently stretch the beef mixture, shaping and molding it with your hands, pinching together areas where it comes apart until each egg is fully wrapped. This takes patience but is quite doable, so don’t give up! Now, place a hard-boiled egg in the center of each beef patty. Gently stretch the beef to wrap the egg. Place the eggs on a rimmed baking sheet fitted with a greased rack. Bake until done to your liking, 20-30 minutes at 400°F. Let them rest for a few minutes, then cut each into two halves and serve.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can use store-bought sausage meat instead of ground beef.Two more spices that I sometimes like to add to the meat mixture are cumin and dried thyme - about ¼ teaspoon of each.You can use minced fresh garlic instead of garlic powder. Try 2 teaspoons.
Serving suggestions
As mentioned above, these eggs are usually considered a snack rather than part of a full meal. And needless to say, the unbreaded and baked version is the perfect keto and paleo party or game day food! But I do often serve them as the main course in one of our meals. I like them for my lunch the day after I make them, with arugula salad and quick pickles. And sometimes I serve them for dinner, warm, with a simple side such as microwave broccoli.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 2-3 days. Reheat them very gently, in the microwave on 50% power. Do cut them in two before reheating or the eggs could explode in the microwave. Or simply enjoy them cold! I sometimes grab one straight out of the fridge and eat it cold when I feel like a quick snack.
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Recipe card
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