My version of this delicious snack features ground beef and has 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 are great for dinner, lunch, or breakfast and can be enjoyed warm, at room temperature, or even straight out of the fridge. It’s a versatile and easy to make food that I make often for my family to enjoy.
Recipe Card
Eggs: I use large eggs in most of my recipes, including this one. Lean ground beef: I wouldn’t use extra-lean ground beef in this recipe. It’s too dry. Seasonings: Kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. The amount of cayenne pepper I use doesn’t make the eggs very spicy, but you can omit it if you wish.
You start by mixing the ground beef with spices. Form the mixture into four thin patties. 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 egg into two halves and serve. But, as mentioned above, I often serve them as the main course in one of our meals. I like them for lunch the day after I make them, with arugula salad and quick pickles. Sometimes, I serve them warm for dinner with a simple side such as microwave broccoli. Reheat them very gently in the microwave at 50% power. Cut them in two before reheating, or the eggs could explode in the microwave. Or simply enjoy them cold! I sometimes grab one from the fridge and eat it cold when I feel like a quick snack. The cold leftovers are excellent with sriracha mayo or Dijon mustard.
