Scotch Eggs Low Carb Version
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 232.2
- Total Fat: 19.4 g
- Cholesterol: 75.3 mg
- Sodium: 538.1 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.1 g
- Protein: 12.9 g
View full nutritional breakdown of Scotch Eggs Low Carb Version calories by ingredient
Introduction
A great make-ahead and freeze breakfast or lunch packed with protein and low on carbs! A great make-ahead and freeze breakfast or lunch packed with protein and low on carbs!Number of Servings: 8
Ingredients
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1 tube (16 oz) of bulk pork sausage (Jimmy Dean is good!)
8 large peeled dry hardboiled eggs
1/2 cup pork rind crushed to a powder
1/2 cup shedded cheddar Cheese
2 tbs finely choppedgreen pepper, Jalepenos or mild
bannana peppers (optional)
2 tbs finely chopped green onion
1 tsp Garlic powder
Directions
Boil eggs, cool, peel and set aside.
Heat overn to 350 degress.
Grease a 9 x 13 inch baking pan.
Mix all ingredients together well except for eggs.
make 16 balls of the meat mixture and flatten in an oval about 1/4 inch tick. Place one hard boiled egg between the 2 of the patties and wrap meat around egg sealing it inside. It should look like a large meatball.
Repeat with the remaining eggs and place them all in the baking pan, not touching.
Bake for 30 minutes. Splitting may occur during baking but does not affect th taste!
Can be stored in the fridge for about 5 days or in the freezer for up to two weeks.
Microwave AT 30 second intervals until desired temperature. About 1 minute for refrigerated eggs, 2 minutes for frozen eggs. Please reheat at intervals - heating for 2 minutes (or more straight) will result in the egg possibly splitting or exploding:)
Eat as a finger food or cut in quarters and top with salsa and sour cream (not included in nutrition count).
Number of Servings: 8
Recipe submitted by SparkPeople user FOXYROXXYD.
Heat overn to 350 degress.
Grease a 9 x 13 inch baking pan.
Mix all ingredients together well except for eggs.
make 16 balls of the meat mixture and flatten in an oval about 1/4 inch tick. Place one hard boiled egg between the 2 of the patties and wrap meat around egg sealing it inside. It should look like a large meatball.
Repeat with the remaining eggs and place them all in the baking pan, not touching.
Bake for 30 minutes. Splitting may occur during baking but does not affect th taste!
Can be stored in the fridge for about 5 days or in the freezer for up to two weeks.
Microwave AT 30 second intervals until desired temperature. About 1 minute for refrigerated eggs, 2 minutes for frozen eggs. Please reheat at intervals - heating for 2 minutes (or more straight) will result in the egg possibly splitting or exploding:)
Eat as a finger food or cut in quarters and top with salsa and sour cream (not included in nutrition count).
Number of Servings: 8
Recipe submitted by SparkPeople user FOXYROXXYD.
Member Ratings For This Recipe
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ADAPTABLE_ELLEN
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LESSOFMOORE
-
ERIN1957
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RASSINGAN1992
