12 Delicious Baked Scotch Eggs Recipes

Looking for a twist on the classic Scotch egg that’ll wow your family and friends? You’re in luck! Our roundup of 12 Delicious Baked Scotch Eggs Recipes is packed with creative takes on this comforting favorite. From spicy to savory, each recipe promises a crispy exterior and a perfectly cooked center. Dive in and discover your next go-to dish that’s sure to impress at any meal!

Classic Baked Scotch Eggs

Let’s crack into Classic Baked Scotch Eggs—your next protein-packed snack or brunch showstopper. Wrap, bake, and devour with zero fuss.

Ingredients

• For the eggs: 6 large eggs
• For the sausage mixture: 1 lb ground pork sausage, 1 tsp dried sage, 1/2 tsp salt, 1/4 tsp black pepper
• For the coating: 1 cup all-purpose flour, 2 eggs (beaten), 1 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place 4 eggs in a pot, cover with water, and bring to a boil. Boil for 9 minutes, then transfer to an ice bath for easy peeling.
3. In a bowl, mix ground pork sausage with sage, salt, and pepper until well combined.
4. Divide the sausage mixture into 4 equal parts. Flatten each into a thin patty.
5. Peel the boiled eggs and wrap each tightly in a sausage patty, ensuring no egg is exposed.
6. Roll each wrapped egg in flour, dip in beaten eggs, then coat evenly with breadcrumbs.
7. Place on the baking sheet and bake for 25 minutes, or until golden and crispy.
8. Slice the remaining 2 eggs in half for a visual cue on doneness—yolks should be jammy.

Keep these golden beauties warm for a crowd, or pack them cold for a picnic. The crispy crust gives way to a savory sausage and soft egg center—perfect with a dab of hot sauce or a side of tangy pickles.

Spicy Baked Scotch Eggs

Amp up your snack game with these Spicy Baked Scotch Eggs—**crunchy** on the outside, **juicy** in the middle, and packed with a **kick**. Perfect for picnics, parties, or when you need a protein-packed bite.

Ingredients

– **For the eggs**: 6 large eggs, 1 tbsp vinegar
– **For the sausage layer**: 1 lb ground pork sausage, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/4 tsp garlic powder
– **For the coating**: 1 cup panko breadcrumbs, 1/2 tsp salt, 1/4 tsp black pepper, 1 egg (beaten), 1 tbsp water

Instructions

1. **Preheat** your oven to 375°F and line a baking sheet with parchment paper.
2. **Boil** 5 eggs in a pot of water with 1 tbsp vinegar for 9 minutes for a perfect hard boil, then cool in ice water.
3. **Peel** the boiled eggs carefully to keep them smooth.
4. **Mix** ground pork sausage with smoked paprika, cayenne pepper, and garlic powder in a bowl.
5. **Divide** the sausage mixture into 5 equal parts, flatten each, and wrap around a peeled egg, sealing completely.
6. **Combine** panko breadcrumbs with salt and pepper in a shallow dish.
7. **Whisk** 1 egg with 1 tbsp water in another dish for an egg wash.
8. **Dip** each sausage-wrapped egg in the egg wash, then roll in the panko mixture until fully coated.
9. **Place** on the baking sheet and bake for 25 minutes until golden and crispy.
10. **Cool** for 5 minutes before slicing to reveal the layers.

**Tip**: For extra crispiness, spray the coated eggs lightly with cooking oil before baking.
**Tip**: Serve with a side of spicy mayo (mix mayo with hot sauce) for dipping.
**Tip**: Let the eggs cool slightly before slicing to keep the yolk intact.

Outrageously good, these Spicy Baked Scotch Eggs offer a **textural contrast** that’s hard to beat—**crispy** panko, **savory** sausage, and a **soft** center. Try them sliced over a salad for a hearty twist.

Cheesy Baked Scotch Eggs

Bold flavors meet gooey goodness in this twist on a classic. Perfect for brunch or a snack, these Cheesy Baked Scotch Eggs are a game-changer.

Ingredients

• For the eggs: 6 large eggs
• For the sausage layer: 1 lb ground pork sausage, 1/2 cup shredded cheddar cheese, 1/4 cup breadcrumbs, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper
• For the crust: 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1/2 tsp paprika
• For baking: Cooking spray

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper. Lightly spray with cooking spray.
2. Place 4 eggs in a pot of boiling water for 9 minutes for hard-boiled. Immediately transfer to an ice bath for easy peeling.
3. In a bowl, mix ground pork sausage, cheddar cheese, breadcrumbs, garlic powder, salt, and pepper until well combined.
4. Divide the sausage mixture into 4 equal parts. Flatten each into a patty, place a peeled hard-boiled egg in the center, and wrap the sausage around it evenly.
5. In a separate bowl, combine breadcrumbs, Parmesan cheese, and paprika for the crust.
6. Roll each sausage-wrapped egg in the breadcrumb mixture, pressing lightly to adhere.
7. Place on the prepared baking sheet and bake for 25 minutes, or until golden and crispy.
8. While baking, fry the remaining 2 eggs sunny-side up in a pan for serving on top.
9. Remove Scotch eggs from the oven and let rest for 5 minutes before serving.

How the crispy crust gives way to a juicy sausage and soft egg center is pure magic. Serve each atop a sunny-side-up egg for an extra layer of decadence.

Herb Infused Baked Scotch Eggs

Unleash a flavor bomb with these Herb Infused Baked Scotch Eggs—**crispy** on the outside, **juicy** in the middle, and packed with herby goodness.

Ingredients

• For the eggs: 6 large eggs, 1 tbsp vinegar
• For the sausage mixture: 1 lb ground pork, 1 tbsp chopped fresh parsley, 1 tbsp chopped fresh chives, 1 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper
• For the coating: 1 cup all-purpose flour, 2 eggs beaten, 1 cup panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp onion powder
• For baking: Cooking spray

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. Bring a pot of water to a boil. Add vinegar and carefully lower 6 eggs into the water. Boil for 6 minutes for soft-boiled, then transfer to an ice bath. Peel carefully.
3. In a bowl, mix ground pork, parsley, chives, thyme, salt, and pepper until well combined. Divide into 6 equal portions.
4. Flatten each pork portion into a patty. Wrap each boiled egg in the pork, sealing completely.
5. Set up three bowls: one with flour, one with beaten eggs, and one with panko mixed with garlic and onion powder. Roll each pork-wrapped egg in flour, then egg, then panko mixture.
6. Place coated eggs on the prepared baking sheet. Spray lightly with cooking spray.
7. Bake for 25 minutes, or until golden and crispy, flipping halfway through for even browning.
8. Let cool for 5 minutes before serving. The eggs will be firm but the yolk slightly runny—perfect for dipping.

Just imagine cutting into that crispy crust to reveal a soft, herby center. Serve with a side of spicy mayo or atop a salad for a hearty meal.

Gluten-Free Baked Scotch Eggs

Transform your snack game with these gluten-free baked Scotch eggs—crispy outside, juicy inside, and totally guilt-free.

Ingredients

• For the eggs:
  • 6 large eggs
  • 1 tbsp vinegar
• For the meat layer:
  • 1 lb ground pork
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For the coating:
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp paprika
  • 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place 4 eggs in a pot, cover with water, add vinegar, and bring to a boil. Boil for 6 minutes for soft-boiled, then transfer to ice water.
3. Peel the boiled eggs carefully to keep them intact.
4. Mix ground pork with salt, pepper, garlic powder, and onion powder in a bowl.
5. Divide the pork mixture into 4 equal parts, flatten each, and wrap around a peeled egg, sealing completely.
6. Combine breadcrumbs, Parmesan, and paprika in a shallow dish. Roll each pork-wrapped egg in the mixture.
7. Place the coated eggs on the baking sheet, drizzle with olive oil, and bake for 25 minutes until golden.
8. Tip: For extra crispiness, broil for the last 2 minutes.
9. Tip: Serve with a side of gluten-free mustard mayo for dipping.
10. Tip: Let them rest for 5 minutes before cutting to keep the yolk runny.

Just imagine cutting into that crispy exterior to reveal a perfectly soft yolk. These are a hit at picnics or as a protein-packed snack any time of day.

Keto-Friendly Baked Scotch Eggs

Zesty and bold, these Keto-Friendly Baked Scotch Eggs are your next meal prep hero—packed with protein, low on carbs, and exploding with flavor.

Ingredients

• For the eggs: 6 large eggs
• For the meat layer: 1 lb ground pork sausage, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper
• For the coating: 1/2 cup almond flour, 1/2 cup grated Parmesan cheese, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, 1 large egg (beaten)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place 6 eggs in a pot, cover with water, and bring to a boil. Boil for 9 minutes for hard-boiled eggs.
3. Transfer the eggs to an ice bath for 5 minutes to cool, then peel carefully.
4. In a bowl, mix the ground pork sausage with garlic powder, onion powder, salt, and black pepper until well combined.
5. Divide the sausage mixture into 6 equal parts. Flatten each into a thin patty.
6. Wrap each hard-boiled egg with a sausage patty, ensuring the egg is completely covered.
7. In a separate bowl, combine almond flour, Parmesan cheese, paprika, salt, and black pepper for the coating.
8. Dip each sausage-wrapped egg into the beaten egg, then roll in the almond flour mixture until fully coated.
9. Place the coated eggs on the prepared baking sheet and bake for 25 minutes, or until the sausage is fully cooked and the coating is golden brown.
10. Let the Scotch eggs cool for 5 minutes before serving to allow the flavors to meld.

Rich in texture with a crispy outer layer and a soft, flavorful center, these Scotch eggs are perfect sliced over a fresh salad or paired with a spicy mustard dip for an extra kick.

Vegetarian Baked Scotch Eggs

Never thought you could enjoy Scotch eggs without meat? Think again. These Vegetarian Baked Scotch Eggs swap sausage for a spiced chickpea mix, wrapped around soft-boiled eggs, then baked to golden perfection.

Ingredients

• For the eggs: 6 large eggs
• For the chickpea mix: 2 cups cooked chickpeas, 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt
• For the coating: 1/2 cup all-purpose flour, 2 eggs beaten, 1 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place 6 eggs in a pot of boiling water for 6 minutes for soft-boiled, then transfer to ice water to cool. Peel carefully.
3. In a food processor, blend chickpeas, olive oil, smoked paprika, garlic powder, onion powder, and salt until it forms a coarse paste.
4. Divide the chickpea mix into 6 portions. Flatten each, then wrap around a peeled egg, sealing edges smoothly.
5. Roll each wrapped egg in flour, dip in beaten eggs, then coat with breadcrumbs. Place on the baking sheet.
6. Bake for 25 minutes or until the coating is crispy and golden. Rotate halfway for even browning.
7. Let cool for 5 minutes before serving. The chickpea crust will firm up slightly upon cooling.

Kick your brunch game up with these Vegetarian Baked Scotch Eggs. The crispy outside gives way to a creamy center, perfect with a side of spicy mayo or atop a fresh salad. Try them sliced in half to show off the vibrant layers.

Bacon Wrapped Baked Scotch Eggs

Wow your taste buds with this twist on a classic—**Bacon Wrapped Baked Scotch Eggs** are the ultimate protein-packed snack or brunch showstopper. Crispy, savory, and utterly indulgent, they’re a game-changer.

Ingredients

• For the eggs: 6 large eggs
• For the sausage layer: 1 lb ground pork sausage
• For the bacon wrap: 12 slices thin-cut bacon
• For baking: 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Place 6 eggs in a pot, cover with water, and bring to a boil. Boil for 6 minutes for soft-boiled, then transfer to an ice bath. Peel carefully.
3. Divide the sausage into 6 equal portions. Flatten each into a thin patty, wrap around a peeled egg, and seal edges.
4. Wrap each sausage-covered egg with 2 bacon slices, overlapping slightly. Secure with toothpicks if needed.
5. Place on the baking sheet. Bake for 25-30 minutes until bacon is crispy and sausage is cooked through.
6. Let cool for 5 minutes before serving. The eggs will be perfectly set with a slightly runny yolk.

Kick up the flavor by serving with a spicy aioli or maple syrup drizzle. The contrast of crispy bacon, savory sausage, and soft egg is unreal. Perfect for dipping or slicing to reveal the layers.

Sweet Potato Crusted Baked Scotch Eggs

Tired of the same old breakfast? **Sweet Potato Crusted Baked Scotch Eggs** are here to shake things up. Packed with protein and a crispy twist, they’re a game-changer for your morning routine.

Ingredients

– For the eggs: 6 large eggs
– For the sausage mixture: 1 lb ground pork sausage, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
– For the sweet potato crust: 2 cups mashed sweet potatoes (cooled), 1/2 cup almond flour, 1/4 tsp paprika
– For baking: 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Boil 5 eggs for 9 minutes for a firm yolk, then cool in ice water for easy peeling.
3. Mix the ground pork sausage with salt, pepper, and garlic powder in a bowl.
4. Peel the boiled eggs and wrap each tightly with the sausage mixture, ensuring no egg is exposed.
5. Combine mashed sweet potatoes, almond flour, and paprika in a separate bowl to create the crust mixture.
6. Roll each sausage-wrapped egg in the sweet potato mixture until fully coated.
7. Place the coated eggs on the prepared baking sheet and drizzle with olive oil.
8. Bake for 25 minutes or until the crust is golden and crispy.
9. Slice the remaining raw egg and use it to brush the tops of the eggs before baking for extra shine (optional pro tip).
10. Let cool for 5 minutes before serving to allow the flavors to meld.

Wondering about the outcome? The exterior is irresistibly crispy, while the inside stays juicy and flavorful. Serve them sliced on a bed of arugula for a pop of color and freshness.

Mini Baked Scotch Eggs

Yield to your cravings with these bite-sized delights. Mini Baked Scotch Eggs are your next party hit—packed with protein, crispy on the outside, and utterly addictive.

Ingredients

• For the eggs: 6 large eggs, 1 tbsp vinegar
• For the sausage layer: 1 lb ground pork sausage, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper
• For the coating: 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 1 tsp dried parsley, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Boil 6 eggs in a pot of water with 1 tbsp vinegar for 9 minutes for perfect hard-boiled yolks. Tip: Vinegar helps prevent cracking.
3. Transfer eggs to an ice bath for 5 minutes, then peel carefully.
4. Mix 1 lb ground pork sausage with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper in a bowl.
5. Divide the sausage mixture into 6 portions, flatten each, and wrap around a peeled egg, sealing edges well.
6. Combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried parsley, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish. Tip: For extra crispiness, toast the panko lightly before using.
7. Brush each sausage-wrapped egg with melted butter, then roll in the breadcrumb mixture to coat evenly.
8. Place on the prepared baking sheet and bake for 25 minutes, or until golden and crispy.
9. Let cool for 5 minutes before serving. Tip: Serve with a spicy mayo dip for an extra kick.

Wrapped in a savory sausage layer and coated with a golden, crunchy crust, these mini delights offer a perfect texture contrast. Serve them sliced in half on a bed of arugula for a visually stunning appetizer.

BBQ Flavored Baked Scotch Eggs

Boldly reinvent your snack game with BBQ Flavored Baked Scotch Eggs—where smoky meets savory in a protein-packed bite.

Ingredients

• For the eggs:
  • 6 large eggs
  • 1 tbsp vinegar
• For the meat layer:
  • 1 lb ground pork sausage
  • 1/4 cup BBQ sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
• For the coating:
  • 1 cup panko breadcrumbs
  • 1/4 cup BBQ sauce (for brushing)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Boil 6 eggs in water with 1 tbsp vinegar for 9 minutes for perfect hard-boiled yolks. Tip: Adding vinegar helps prevent cracks.
3. Cool the eggs in ice water, then peel carefully to keep them smooth.
4. Mix 1 lb ground pork sausage with 1/4 cup BBQ sauce, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a bowl.
5. Divide the sausage mixture into 6 parts, flatten each, and wrap around a peeled egg, sealing edges tightly.
6. Roll each wrapped egg in 1 cup panko breadcrumbs, pressing gently to adhere.
7. Place on the baking sheet and bake for 25 minutes until the sausage is cooked through.
8. Brush each with 1/4 cup BBQ sauce and bake for 5 more minutes for a sticky glaze. Tip: Double brushing adds extra flavor.
9. Let cool for 5 minutes before serving. Tip: They’re easier to cut when slightly cooled.

Hearty with a crunch, these Scotch eggs are a smoky delight. Serve them sliced on a board with extra BBQ sauce for dipping or pack them for a picnic surprise.

Curry Spiced Baked Scotch Eggs

Revolutionize your snack game with these Curry Spiced Baked Scotch Eggs—crispy, spicy, and utterly addictive. Perfect for picnics or a protein-packed breakfast, they’re a bold twist on the classic.

Ingredients

• For the eggs: 6 large eggs
• For the sausage mixture: 1 lb ground pork sausage, 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt
• For the coating: 1/2 cup all-purpose flour, 2 eggs (beaten), 1 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place 4 eggs in a pot, cover with water, and bring to a boil. Boil for 6 minutes, then transfer to an ice bath for easy peeling.
3. In a bowl, mix ground pork sausage with curry powder, garlic powder, onion powder, and salt until well combined.
4. Peel the boiled eggs and wrap each in the sausage mixture, ensuring they’re fully covered.
5. Roll each sausage-wrapped egg in flour, dip in beaten eggs, then coat with panko breadcrumbs.
6. Place on the baking sheet and bake for 25 minutes, or until golden and crispy.
7. For the remaining 2 eggs, fry or boil as desired for serving.

Vibrant with curry and perfectly crispy, these Scotch eggs offer a delightful contrast of textures. Serve sliced with a side of spicy mayo or atop a salad for a hearty meal.

Conclusion

Brimming with variety, our roundup of 12 Delicious Baked Scotch Eggs Recipes offers something for every taste and skill level. We invite you to explore these mouthwatering options, find your favorite, and share your baking adventures in the comments below. Don’t forget to pin your top picks on Pinterest to spread the joy of homemade Scotch eggs!