Keto Baked Scotch Eggs are a delicious low-carb twist on the classic recipe! Made with hard-boiled eggs wrapped in Ground breakfast sausage and baked to perfection.
This Keto Baked Scotch Eggs recipe puts a low-carb spin on the original by using almond flour, Greek yogurt, and Colby Jack cheese to create a flavorful, crispy coating all while skipping the frying process entirely.
These baked Scotch eggs are packed with protein, full of healthy fats, and low in carbs, making them perfect for breakfast, snacks, or meal prep, these protein-packed delights are satisfying and easy to make!
Why You'll Love This Recipe
- Keto-friendly & low-carb – No breadcrumbs, just wholesome ingredients!
- High in protein – Keeps you full and fueled throughout the day.
- Easy to bake – No deep-frying needed, making it a healthier option.
- Meal prep-friendly – Perfect for grab-and-go breakfasts or snacks.
Ingredients You'll Need for Keto Scotch Eggs
- 8 Hard-boiled eggs (peeled)
- ½ lb. Ground breakfast sausage
- 2 C. Almond flour
- ½ C. Plain Greek yogurt
- ⅓ C. Chopped green onions
- 3 tsp. Baking powder
- 4 Tbsp. Butter, melted
- 4 Tbsp. Olive oil
- 1 C. Shredded Colby Jack cheese
- ½ tsp. Garlic powder
- Salt and pepper to taste
Tips for the Best Keto Scotch Eggs
- Use room temperature eggs for easier wrapping and even baking.
- Try different meats – Ground turkey or chicken works great too!
- For extra crunch, add a bit of crushed pork rinds to the almond flour mixture.
- Make ahead – Store in the fridge for up to 5 days or freeze for later.
Serving Suggestions
- Enjoy warm or cold with sugar-free mustard or keto-friendly dipping sauce.
- Serve with a side salad or sautéed greens for a complete meal.
- Pair with avocado slices for extra healthy fats.
Step-by-Step Instructions
1. Preheat & Cook the Sausage
- Preheat your oven to 400°F (200°C).
- In a skillet, brown the breakfast sausage completely, then drain any excess grease.
2. Prepare the Batter
- In a mixing bowl, combine almond flour, Greek yogurt, chopped green onions, baking powder, melted butter, olive oil, shredded Colby Jack cheese, garlic powder, cooked sausage, and salt and pepper to taste.
- Mix until well combined to form a thick batter.
3. Assemble the Scotch Eggs
- Line a muffin tin with cupcake liners.
- Add batter to each cupcake liner, filling it about ⅓ of the way full.
- Press a hard-boiled egg into the center of each muffin cup.
- Cover the eggs with the remaining batter, ensuring they are completely enclosed.
4. Bake Until Golden
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are browned and the batter is cooked through.
- Allow the muffins to cool completely before removing them from the cupcake liners.
Final Thoughts
Keto Baked Scotch Eggs are the perfect high-protein, low-carb dish that’s easy to make and full of flavor. Whether you enjoy them for breakfast, as a snack, or as part of a meal, they’re sure to satisfy. Give them a try and let me know in the comments what your favorite seasonings or variations are!
Keto Baked Scotch Eggs
Keto Baked Scotch Eggs are a delicious, protein-packed twist on the classic British snack. They’re hearty, flavorful, and perfect for meal prep, breakfast, or a satisfying snack. Best of all, they skip the deep frying, making them a healthier option while still delivering all the savory goodness!
Ingredients
- 8 Hard boiled eggs
- ½ lb. Ground breakfast sausage
- 2 C. Almond flour
- ½ C. Plain greek yogurt
- ⅓ C. Chopped green onions
- 3 tsp. Baking powder
- 4 Tbsp. Butter melted
- 4 Tbsp. Olive oil
- 1 C. Shredded colby jack cheese shredded
- ½ tsp. Garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees.
- Brown the breakfast sausage completely in a skillet, and drain the excess grease.
- Add the almond flour, greek yogurt, green onions, baking powder, butter, oil, cheese, garlic powder, the cooked sausage and salt and pepper to taste to a mixing bowl, and blend until well combined.
- Fill the sections of a muffin tin with cupcake liners.
- Add the batter to the cupcake liners to fill them ⅓ of the way full.
- Press a hard boiled egg into each section of the muffin tin.
- Cover the hard boiled eggs with the remaining batter, covering them completely.
- Bake for 20-25 minutes until browned and cooked through.
- Let the muffins cool completely before trying to remove them from the cupcake liners.
Nutrition Information:
Yield: 1Amount Per Serving: Net Carbohydrates: 5g
