This recipe for Baked Scotch Eggs makes a great high protein breakfast. Enjoy them warm or cold and serve with guacamole for some added healthy fats!
This post was sponsored by Davidson’s Safest Choice Eggs. All thoughts and opinions are my own.
Today we’re talking about one of my all-time favorite foods- eggs! If you follow me on any form of social media, you’re probably well aware that I eat eggs pretty much every single day. They’re healthy, versatile and I just never seem to get sick of them!
So the first recipe I cooked up for you guys are these Baked Scotch Eggs.
Eggs are one of my go-to breakfasts and snacks for Squish. He’s a fan of them pretty much any way I cook them but I’m always looking for new ideas. He’s also a growing boy. And he eats a lot. It actually truly baffles me how much he can eat for such a little person. But I’m doing my best to feed him real, well-balanced meals and snacks. Lately, I’ve been focusing a lot on breakfast and making sure to give him a protein-packed plate to kick off the day.
This recipe definitely fits the bill and it’s fairly simple to make.
Here’s how you do it:Print
Baked Scotch Eggs
- Yield: makes 6 eggs 1x
- 6 hard cooked eggs
- 1 raw egg
- 1 pound ground chicken (you could also use ground sausage)
- 2 cloves garlic
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup panko breadcrumbs
- 1/4 cup flour
- guacamole for dipping (optional)
In a large bowl, combine chicken, garlic and spices and mix to combine.
Divide chicken mixture into 6 parts. Dip hands in flour, then mold 1/6 of the chicken mixture around each hard boiled egg.
Set up dredging station – put flour on a plate, egg in a bowl and breadcrumbs on another plate.
Roll each meat-covered egg in flour until lightly coated. Dip in egg, turning to coat and then roll in panko breadcrumbs.
Place eggs on a greased or foil-lined baking sheet.
Bake at 400 degrees for 25 minutes, flipping/rotating once.
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