Scotch Eggs for high protein bariatric eating

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Scotch Eggs. Tasty Bariatric protein!
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So few ingredients and so much flavor! Here in Florida I use the sausage from the Italian store, for store bought Jimmy Dean Sage sausage is tasty and quite lean. HOWEVER, nothing beats freshly ground pork that I season myself. Try it... its easy and delicious. Even though I watch carbs like a hawk these days, this dish needs the light roll in the dish of Panko crumb as otherwise its a meatball! A great lunch in a Fitmark bag with some baby greens and balsamic vinaigrette. If you would like to moisten your Scotch Egg, make a little mustard sauce by blending whole grain mustard with Greek yogurt.
  • 6 large eggs
  • ¾ pound Jimmy Dean Sage or homemade recipe of sausage
  • ½ cup Panko breadcrumb blended with ½ cup finely chopped almonds for dusting
Homemade Lean Breakfast Sausage
  • Blend the following and chill:
  • ¾ pound ground pork
  • ½ teaspoon garlic powder
  • 1 teaspoon Bell's Seasoning, or poultry seasoning
  • 1 teaspoon whole fennel seeds, crushed with heavy pan on cutting board
  • ⅛ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. Preheat oven to 400 degrees. Line a baking pan with parchment or foil sprayed with nonstick vegetable spray.
  2. Place eggs into a large pot of cold water, bring to a boil, immediately reduce to a simmer/low and cook for 7 minutes. Drain hot water and run under cold water. Peel and set aside.
  3. Divide the sausage into six equal portions. Roll one sausage portion between two pieces of plastic wrap or waxed paper so it is fairly even in thickness. Remove the top sheet, wrap egg, peel off the bottom sheet and quickly work to completely encase the egg. You can also flatten each sausage ball into a flattened disc to mould around the egg with fingertips. As you finish each egg, pop onto a dish that you've placed in the freezer. This firms up the sausage which has softened from the warmth of the hand.
  4. When all eggs are finished, roll each in panko crumbs to lightly coat. Arrange on the sheet pan and bake for 25 to 30 minutes, until the breadcrumbs are crispy and the sausage is cooked through. Scotch eggs can be eaten warm, cold or at room temperature.

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