Scotch Eggs

These are yummy any time of day!  Super easy to make ahead of time for lunches. These aren't breaded and fried, but I don't miss the extra work or the breading!  I like homemade sausage, or Jimmy Dean Naturals sausage. Check the carb counts and ingredients if you're buying sausage!

Scotch Eggs:

8 large eggs

1lb ground breakfast sausage

Soft boil 8 eggs by filling a saucepan with 1/2-inch water. Bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs. 

Preheat oven to 350 degrees.  

Spray either a parchment covered, or unlined baking sheet with pan spray. 

Fill a small bowl with cold water. Dip hands/fingers in the water if the meat starts sticking to your hands. 

Divide the sausage into 8 equal parts (2 oz each). 

Flatten a piece of sausage into a disc in your hand. Add an egg to the center of the disc. Using both hands, gently work the sausage around the egg until it's completely covered. 

Place on baking sheet and bake 25 to 30 minutes. Let cool 10 minutes before serving.