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Breakfast Sausage Scotch Eggs (Gluten-Free)

Scotch eggs are part curious oddity, part absolutely tantalizing mash-up of burger and egg.

Paleo Breakfast Sausage Scotch Eggs | stephgaudreau.com

The Inspiration for These Scotch Eggs

My Scotch eggs inspiration is none other than Mel Joulwan. You may know her as the fantastic creator of the cookbooks Well Fed and Well Fed 2. Her Scotch Eggs recipe was nothing short of mind-blowing, and I’ve loved them ever since.

This is one of the 100+ recipes featured in my award-winning book, The Performance Paleo Cookbook!

So, let’s get to the question that everyone always asks…

What are Scotch Eggs?

Basically, they’re pub food. In the UK, you can walk into any corner store and find Scotch eggs sitting in the refrigerated grab-and-go section. They’re typically breaded and fried on the outside.

Usually they look pretty pathetic and not very appetizing. In truth, Scotch eggs don’t really wow until you cut them open, revealing the soft-cooked yolk of the egg nestled inside.

How Do You Make Scotch Eggs?

The method is pretty simple: take seasoned ground meat, envelope a perfectly boiled egg inside and bake. You’ll end up with the protein-packed snack you see here.

Of course, you’ll leave the breading off, though if you’re craving that same texture on the outside, just roll the Scotch egg in crushed pork rinds before baking in the oven.

There are as many conceivable combinations for seasonings and meat as you can imagine, but I was looking for a way to use my Homemade Gingerbread Spice Mix with cinnamon, ginger and other warm spices.

My mind wandered from pork to breakfast to breakfast sausage. Another plus: They’re great as a pre-workout snack!

Paleo Breakfast Sausage Scotch Eggs Recipe

Course: Breakfast
Cuisine: Eggs, Gluten-Free, Grain-Free, Nut-Free, Whole30
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 274 kcal
Breakfast Sausage Scotch Eggs are a perfect protein-packed, paleo, gluten-free breakfast. They're also great as a pre-workout snack!



  • 6 eggs medium
  • 1 lb ground pork
  • 2 tsp ground cinnamon
  • 1 tbsp honey optional, omit for Whole30
  • 1-1/2 tsp salt
  • 1/2 tsp black pepper
  • Pinch ground nutmeg
  • Pinch ground cloves


  1. Start by cooking the eggs. I steam them instead of hard-boil because the shell comes *right* off. To do that, place a medium pot on the stovetop, and fit with a steamer basket. Add an inch of water to the pot, and bring the water to a boil. Place the eggs into the steamer basket, cover and steam for 10 minutes. Set up a medium bowl with ice and water. When the time is up, plunge the eggs right into the ice bath. Cool for at least 10 minutes and peel.
  2. Preheat the oven to 350°F. Line a baking sheet with parchment paper or foil.

  3. In a large bowl, combine the ground pork, gingerbread spice mix, salt, pepper and optional honey. Mix until combined but don’t over mix; that’ll make the meat tough. Now it’s time to assemble the Scotch eggs.
  4. For each scotch egg: Fill a ⅓ cup measure with the seasoned ground pork and turn the lump into your hand. Flatten the pork into a wide circle like you’re making a burger.
  5. Put the egg in the center. Carefully fold the meat circle up, gradually flattening as you go, until the egg is shrouded in meaty goodness. Make sure there are no cracks and that the meaty suit of armor is uniform.
  6. Place on the baking sheet. Bake for 15-20 minutes. Eat hot or cold.

Recipe Notes

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Nutrition Facts
Paleo Breakfast Sausage Scotch Eggs Recipe
Amount Per Serving
Calories 274 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g35%
Cholesterol 218mg73%
Sodium 298mg12%
Potassium 277mg8%
Carbohydrates 4g1%
Sugar 3g3%
Protein 18g36%
Vitamin A 240IU5%
Vitamin C 0.5mg1%
Calcium 44mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this Breakfast Sausage Scotch Eggs recipe for later!

Paleo Breakfast Sausage Scotch Eggs | stephgaudreau.com

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81 Responses

  1. How amazing Steph! I WILL LOVE THESE! I have never had them before, but I see them all of the time and I just know they’d be a new fav

      1. Hi Steph, I don’t eat pork… can I use ground beef or lamb? Also can I make it with other prices?

        Thank you

        1. Hi there…yep you can use any ground meat and spice combo that you like. It’s a very flexible recipe 🙂

  2. These are great!!! But 15 minutes at 350* wasn’t enough….. I cranked it to 375* (multi tasking with chix breasts) and added about another 20 minutes.
    Can’t wait for the wild boar sausage to be ready!!!!!

      1. Yup…. Measured each egg. No worries though. They came out great and didn’t last long. Glad I got the first two. Ovens are a bit subjective. Gonna try the toaster oven next time to see the timing. The sausage fat content can make a difference too.

        Happy Thanksgiving. Turkey on the smoker now. Mmmmmmm!!!!

        1. Hi Bob…I figured out why. I’m living in Scotland for a few months and the oven here is convection…I always forget. It makes things cook a lot faster. I’ve adjusted the time accordingly. Thanks for commenting! Happy Thanksgiving to you, too!

  3. I make these about four times a year just for variety and because they are delicious. Last week I made them using a mixture I had made meatballs with so they were Italian Scottish Eggs! Yum. Delicious. Like you, I don’t bread them and I finish them off in the oven. I’ve done many different varieties. I prefer a beef and sausage mix but encourage people to get creative in both the choices of ground meats and spices. These are great travel food btw!

    1. That sounds incredible and super creative! Love it 🙂 I wish they sold them in convenience stores!

      1. I’ve heard, though never been there, that they do sell them in convenience stores in the UK. Maybe a reader from over the sea can confirm!

        1. I’ll have to keep an eye out while I’m here but I’ve only seen them a couple times (shrouded in breading).

        2. I live in the UK and I can confirm Scotch Eggs are in every supermarket and most corner shops. They are my favorite snack but you can’t beat a home made one! Can’t wait to try this recipe 🙂

          1. My husband is from the UK (Scotland) and I spent some time living there. Definitely saw them at the corner markets and such but they always looked like they’d been sitting in a package for two weeks. These are way better, promise.

          2. How do these keep? I’m looking for something I can make Sunday night then eat in the mornings on my way to taking my kid to school.

  4. Just made these and holy cow, amazing! Thank you for sharing this delicious recipe! I loved the gingerbread spice in it as well. Encore! Keep me coming!!

  5. Hello! this sound delicious – how long do you reckon they would keep in the fridge/do they reheat well? I only cook for myself so eating 6 in a day would be hard!

  6. I just made these and they were amazing. The gingerbread spice mix made the pork taste wonderful. I will be making these often. Thank you for the seriously delicious recipes your post!

  7. I saw another reader mention the temp and time had to be adjusted and you responded saying the recipe was different because you had a connection oven what it’s the temp and time for a regular oven?

  8. Love Scotch eggs! 🙂 What would be some good side dishes to pair these “breakfast” versions with?

  9. These are amazing!! I am addicted!! I’ve had them for breakfast and a pre-workout snack – and they perfect! They go great with 1\2 an avocado!! Yum!!!

  10. I couldn’t get all six of the eggs encased by the one pound of pork. I have cerebral palsy, and I thought that may be part of the problem. So, I asked a neighbor for help. She managed to get all six eggs fully encased, but, when done five of the six had a bit of egg showing through. They tasted quite good, though.

    1. Hi Allen! It may be worth noting that if your eggs are on the large to very large size, sometimes the meat will be quite thin.

  11. Just made these. They cooked perfectly. I did use the gingerbread spice mix you recommended and next time I won’t use those measurements. Waaaaaay too much cinnamon. My tongue actually is a little numb. lol I think maybe a spicier mix of spices would be yummy.

    1. Your cinnamon may be quite strong. Do you remember which kind you used (Mexican, etc)?

  12. Thanks for sharing! Mine are in the oven right now! Been doing paleo for almost 3 week, so much easier than atkins. Thanks for the great website 😉

  13. I love to make scotch eggs – these look good but you should try rolling the meat a little thinner then rolling the covered egg in breadcrumbs. the extra golden breading on the outside really completes the taste otherwise it’s just kind of a meaty egg. Less meat and a spicy or herby breading on the outside really makes the egg the star.

    1. Hi Mark, I appreciate the thought on rolling the meat thinner. When I’ve done that, though, the meat cracks upon baking. Any tips? Also, in Paleo we don’t eat bread / bread crumbs so that’s why these aren’t coated.

  14. I finally made a batch today and they are delicious! My 12 year old son tried one and immediately said I need to make more. I hope he leaves me a few for my pre-workout snack for my early training days. 😉

  15. try using crushed pork rinds and coconut flakes for the traditional breading. I find it adds great flavour and crunch.

  16. I have these in the oven right now! I often have to be at work by 6am, and it can be a struggle to find the time make myself a good protein-packed breakfast without having to wake up at some ungodly hour. I think these are going to be great, and even let me sleep in a little bit later! I did them with turkey breakfast sausage, a little honey and various spices. I can’t wait to try them tomorrow morning!

  17. SUPER excited to try these. I’m on day 11 of my whole 30 and breakfasts have been a big obstacle! (Especially since I cannot stomach scrambled eggs any more.)


  18. Hi Yes in the UK you can get them in convenience stores etc although I expect they’d def have gluten and other nasties. I’m lucky enough to have a company near me called the hand made scotch egg co : http://www.handmadescotcheggs.co.uk/Worcester-scotch-egg They sell a wide range and are great for ideas and they do gluten free ones. No cheap but great if you’re stuck for time!

  19. LOVE scotch eggs so gave these a try and really enjoyed them! The gingerbread spice was great and I just eyeballed the measurements b/c I’m just lazy. I also ground up some fennel seeds and threw them in there too since I love the fennel flavor with breakfast sausage. These came out great esp dipped in a little dijon mustard. My pork also ‘cracked’ around some of the eggs but again, I was rushing so def user error! Cracked meat or not, it was delicious! Thanks!

    1. I love the idea of fennel…so tasty with breakfast sausage!

      Did you use medium eggs? Large eggs are usually too big for this amount of meat and can cause it to crack 🙂

  20. Completely delicious and a perfect portable meal. Thank you
    I dipped mine in beaten egg and ground almonds for a more authentic texture (I’m from the UK so we know a thing about scotch eggs!).
    Do you think they would freeze?

    1. I have never tried to freeze them. I don’t think the texture of the egg inside would maintain itself.

    1. You can though I would cut them in half and warm them gently in the oven. Don’t microwave!

  21. These look great – how many would you recommend for a meal size serving with whole 30? My guess is 2?

    1. Hi Megan,

      Portion size is a very personal thing. I recommend 4-6 oz of protein per meal for most people.

  22. I watched a video tutorial which said to wet your hands and the sausage will stick to the egg-not to you. Makes this a lot less messy and no wasted sausage.

  23. I made these to take camping, and they were excellent. I added some spinach in between the sausage and egg and made the Hollandaise sauce for dipping (a must). Thanks for sharing such an great recipe!

    1. Sure but honestly I would probably just leave it out. The cinnamon makes it breakfasty on its own 🙂

  24. I made these last night and the instructions were fantastic. I warmed one up this morning and it was quite satisfying. Thanks for the great recipe. Next time I’m going to try it with minced onion and garlic instead of cinnamon, nutmeg and cloves.

  25. Just wondering
    we do a lot of camping
    I could wrap each one in foil ahead of time and then cook over the camp fire for a easy breakfast.

  26. I made this recipe (Scotch eggs), but could not get the sausage to stick to envelop the egg evenly. It was very frustrating. Both my husband and I tried, and all we could produce were huge round meatballs with an egg inside. They cooked fine and tasted wonderful, but a huge disappointment appearance-wise.

  27. These are my go-to for Scotch eggs. Best recipe I’ve tried yet. I always triple up the recipe for the meat because they go fast at social gatherings.

Steph Gaudreau

Hi, I'm Steph Gaudreau (CISSN, NASM-CPT)!

Nutrition and fitness coach for women, Lord of the Rings nerd, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.


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