Paleo Breakfast Sausage Scotch Eggs

6 50 188
Ingredients Minutes Calories
Prep Cook Servings
30 min 20 min 6
Paleo Breakfast Sausage Scotch Eggs
Health Rating


6 medium egg Egg
454 gm Ground turkey, lean
1 tbsp Gingerbread spice
1 pinch Salt
1 dash Black pepper
1 tbsp Honey


Start by cooking the eggs. To steam instead of hard boil, place a medium pot on the stovetop, and fit with a steamer basket. Add an inch of water to the pot, and bring the water to a boil. Place the eggs into the steamer basket, cover and steam for 10 minutes. Set up a medium bowl with ice and water. When the time is up, plunge the eggs right into the ice bath. Cool for at least 10 minutes and peel.

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or foil.

In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and optional honey. Mix until combined but don't over mix; that'll make the meat tough. Now it's time to assemble the Scotch eggs.

For each scotch egg: Fill a ⅓ cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle like you're making a burger.

Put the egg in the center. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Make sure there are no cracks.

Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.

Nutrition Facts

Per Portion

Calories 188
Calories from fat 91
Calories from saturated fat 27.5
Total Fat 10.1 g
Saturated Fat 3.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.0 g
Cholesterol 235 mg
Sodium 137 mg
Potassium 266 mg
Total Carbohydrate 4.4 g
Dietary Fiber 0.6 g
Sugars 3.3 g
Protein 19.8 g

Dietary servings

Per Portion

Meat 0.8
Meat Alternative 0.5

Energy sources

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