Gluten Free Baked Scotch Eggs

This recipe for Gluten Free Baked Scotch Eggs is one I came up with a few years ago when I was looking for something new and interesting to make with a package of pasture raised ground pork I had in the freezer that I wanted to use up.

I searched through several different recipes and found one for Baked Scotch Eggs. I modified it to take into account what I had on hand by way of spices and herbs and the fact that I wanted to make it gluten free.

We liked it so much that I shared it here on the blog. Since that time, I’ve made a few tweaks… namely switching from using 8 eggs to 4 eggs because we’ve found we like having a higher ratio of sausage to egg.

But if you prefer just a small layer of sausage surrounding your eggs, it will work equally well with 6 or 8 eggs.

That’s the great thing about this recipe… you can adapt the amount of sausage you use to the number of eggs you have. Just make sure to completely cover the egg with the meat mixture.

It’s also the perfect recipe to make with any leftover hard boiled eggs you might have… at Easter time perhaps or if you’ve boiled eggs ahead for the week and then didn’t use as many as you thought you would.

GF Baked Scotch Eggs

• 1 lb ground pork
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• Pinch of cinnamon
• 2 tbsp dried parsley
• 1 tbsp chives
• 1/4 tsp garlic powder

• 4 large eggs (soft boiled)

• 1 egg (beaten)
• 1 c gluten free corn flake crumbs (<<affiliate link)

To soft boil the eggs:

Place eggs in a pot and cover with cold water.  Add 1/4 tsp salt to the water.  Bring to a boil, reduce heat and cook for 6 minutes (the timing starts when the water starts to boil.)   Remove from heat, drain.  Crack the shells with a spoon, fill the pot with cold water and allow to sit for 5 minutes.

While the eggs are cooling in the water, mix up the ground pork, spices and herbs. Divide the meat mixture into 4 balls approximately the same size.

Beat one egg in a dish. To a second dish, add the gluten free corn flakes crumbs.

Peel the eggs once they have cooled enough to handle.

To make the Scotch eggs:

Flatten out one of the pork balls into an long oval in the palm of your hand.

Place a peeled egg on top of the meat.

Form the meat around the egg, covering the egg completely.

Roll the meat covered egg in the beaten egg.

Transfer it to the pan with the corn flake crumbs.

Then back in the beaten egg.

And a final coat of corn flake crumbs.

Repeat for the rest of the boiled eggs.

Place them on an ungreased baking sheet.(<<affiliate link)

Bake at 400 ºF for 25 to 30 minutes.

Don’t they look delicious!

I know that Scotch Eggs are traditionally a breakfast food, but I like to serve them for supper with half a baked potato topped with sour cream and a side of green beans.

I hope you give this recipe a try… whether it’s for breakfast or supper or as snack to take along on a road trip.

If you do make them, take a photo and post it on your favorite social media. I would love to have you tagged me. I’m @supermomnocape on Instagram. @1SuperMomNoCape on Twitter and @1SuperMomNoCape on Facebook.

Need more ideas to use up leftover hard boiled eggs? Check out these 20 Delicious Ways to Use Up Hard Boiled Eggs

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Note: The recipe for Gluten Free Baked Eggs original appeared on Super Mom – No Cape in Nov, 2014. The post has been completely updated with all new step-by-step photos.

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