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Baked Scotch Eggs

Baked Scotch Eggs
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

Craving a unique, savory breakfast? Make Scotch Eggs!

Scotch Eggs are a breaded brunch favorite featuring hard boiled eggs wrapped in sausage. They’re often deep fried, but to keep the mess to a minimum they can also be baked. The crunch of the coating will not suffer whatsoever!

Scotch eggs are best enjoyed with a dipping sauce, like the maple mustard sauce included below. And it never hurts to throw on a little chopped Italian parsley for color and presentation. The sauce is sweet, tangy and delicious. Don’t skip it!

Make a batch of Scotch Eggs for the week, or bring them your upcoming Easter gatherings.

Baked Scotch Eggs

Baked Scotch Eggs


For the Scotch Eggs

  • 12 Heinen’s cage free eggs, hard boiled
  • 2 lbs. Heinen’s CARE Certified ground pork
  • 1 Tbsp. Heinen's dried sage
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp. Heinen's red pepper flakes
  • 3 cups Heinen’s panko bread crumbs
  • 3 Heinen's cage free eggs, whisked
  • 1 cup flour

For the Maple Mustard Sauce

  • 1/3 cup Heinen’s pure organic maple syrup
  • 2 Tbsp. Heinen’s Dijon mustard
  • 1 tsp. apple cider vinegar
  • Italian parsley, chopped for serving


  1. Preheat the oven to 400 °F.
  2. Combine the ground pork, dried sage, salt, black pepper and red pepper flakes in a large bowl. Mix well, then roll out the sausage 1/4-inch thick on parchment paper.
  3. Cut large circles out of the sausage, then wrap it around each hard boiled egg, sealing it tight.
  4. Working one at a time, roll each wrapped egg in the flour, then dip in the whisked eggs, then coat with breadcrumbs. Repeat until all of the eggs are coated.
  5. Set the eggs on a lined baking sheet. Bake for 35-40 minutes until golden brown.
  6. While the eggs are baking, combine the maple syrup, Dijon mustard and apple cider vinegar in a bowl. Whisk well and set aside.
  7. Serve the Scotch eggs with the maple mustard sauce and top with Italian parsley.

Baked Scotch Eggs

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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