Scotch eggs have always been one of my favorites, particularly at the Renaissance Faire, and I don’t know why it never occurred to me to try to make this sooner! They were a great addition to Christmas brunch. Don’t make the same mistake I did and hard boil the eggs – these are baked, so they will be cooking longer, and the texture of the yolk was a bit off because hard boiled became VERY hard boiled. 😉 Consider 8-10 minutes for this.

• 2 (8 ounce) package bulk pork sausage
• 12 large medium-boiled eggs, peeled
• 2 large eggs
• 2 cups Italian bread crumbs – I used gluten free breadcrumbs without an issue in this recipe


Preheat the oven to 450 degrees. Line a baking pan with aluminum foil. Place a wire rack over the foil.

Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.

Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.

Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.