Low Carb Breakfast Recipe – Scotch Eggs

This has to be one of my favorite low carb breakfast recipes. What’s not to love about eggs and sausage with a crunchy outside. Getting hungry again just typing up the recipe! The Scotch Egg is a classic British recipe. May sound a little odd but trust me you will love them. Typically these are rolled in breadcrumbs, but our low carb version we are subbing ground almonds and psyllium husk. You can also just leave off the breading if you like. But I think it adds to the recipe and makes them easier to snack on. We bake ours but typically they are fried. Either way works and tastes great.

What’s really great about this recipe is that you can make a bunch and put them in the fridge. They make a great easy snack as well. Just grab a couple and go.

Best part is they only have 1 gram of carb each! They are also packed with protein having 26 grams. These are per egg.

• Net Carbs – 1 gram
• Protein – 26 grams
• Calories – 306
• Fat – 22 grams

Low Carb Breakfast Recipe - Scotch Eggs

Print Recipe

• CourseBreakfast

Servings	Prep Time
6 Eggs	15 minutes

Cook Time

30 minutes

Servings Prep Time 6 Eggs 15 minutes

Cook Time 30 minutes

Low Carb Breakfast Recipe - Scotch Eggs Print Recipe CourseBreakfast Servings Prep Time 6 Eggs 15 minutes Cook Time 30 minutes Servings Prep Time 6 Eggs 15 minutes Cook Time 30 minutes

Ingredients

• 8 eggs (large)
• 1 lb breakfast sausage (ground pork is good)
• 1/2 cup ground almonds
• 1 tbsp psyllium husk (optional)

Servings: Eggs

Instructions

1. Preheat oven to 375 degrees
2. Boil 6 of the large eggs for 8 minutes (start the timer one the water starts to boil)
3. Once boiled run the pan under cold water to cool the eggs off so they don't continue to cook.
4. Take your ground sausage and separate into six equal portions.
5. Take each portion and make into a round patty. Then I put down saran wrap on my cutting board and flatten the patties.

   
6. Place eggs in middle of flattened patties and wrap the eggs in the meat.
7. Crack the other two eggs in a bowl and whisk them with a fork. We will use these to dip the scotch eggs in later.
8. Mix ground almonds and psyllium husks in another bowl or shallow dish.
9. Roll the sausage wrapped eggs in the ground almond / psyllium husk dry mixture.
10. Then either dip the eggs in the eggs you whisked earlier or brush on the eggs with a pastry brush.
11. After all 6 eggs are coated, then place them on a baking tray and put them in the oven. I set a wire rack in my baking tray then put the eggs on top of that. Just make sure to oil the rack. That way the grease can drip down and the eggs will stay crunchy.
12. Bake for 30 minutes until they have a nice golden brown color.

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