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Donna's Nest Eggs

Donna's Nest Eggs


"Easter morning tradition in our family. Also great brunch item. Serve with cocktail sauce and/or ketchup. Use spicy sausage if you like it."
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50 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 257 mg
  • 86%
  • Sodium:
  • 1057 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour milk into a shallow dish; empty the packet of seasoned coating into a large plastic zipper bag. Divide the pork sausage into 6 equal portions, and cover each egg completely with a layer of sausage. Roll the sausage and egg balls in the milk, and place in the plastic bag. Seal the bag, and gently shake until balls are covered with seasoned coating. Place the coated sausage and egg balls onto a rack over a baking dish.
  3. Bake in the preheated oven until golden brown and slightly crisp, about 30 minutes.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the milk and breading ingredients. The actual amount of the milk and breading consumed will vary.

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Read all reviews 13
  1. 19 Ratings

Most helpful positive review

Scotch eggs - baked not fried! These will be great for Easter morning. I had just under 1 lb of sausage and it cover 4 large eggs. For Easter I will buy small eggs. (make sure to age them so...

Most helpful critical review

This is just an overly simplified version of Scotch Eggs. The main difference is that this recipe is much less flavourful. Add more seasoning, chopped onions, and put through, flour then egg and...

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Scotch eggs - baked not fried! These will be great for Easter morning. I had just under 1 lb of sausage and it cover 4 large eggs. For Easter I will buy small eggs. (make sure to age them so...

I haven't tried it yet, but I certainly intend to. This sounds like a great way to simulate 'scotch eggs' that I can find only at our local renaissance fair. And no deep frying necessary! BTW,...

We've never had anything like this before, but we all LOVED them! I used a 1# roll of Italian sausage and had no problem covering 6 large eggs. I cut the sausage into 6 pcs. and flattened each p...

What a wonderful discovery. I have had Scotch eggs in pubs but the idea of frying these in oil left me hesitant to make these as a rgular treat at home. This recipe is terrific and I have made i...

These were delicious prepared and cooked exactly as written. I also made them using egg/water and then seasoned bread crumbs. Both ways were fantastic. I served them over wilted spinach and t...

Used "hot" sausage and mixed up some Shake and Bake Mixture from this site. These were not even remotely bland, rather, loaded with flavor. Been a long time since I've made scotch eggs, and th...

Stumbled upon this wonderful recipe; just like the scotch eggs hubby and I used to order in a local "British" pub that has since closed. By accident I had the ingredients on had this morning for...

I followed the recipe to the letter. I thought they must be mistaken that a whole pound of sausage only covers 6 eggs, but that was right on! My husband loved these and even my two year old ate ...

My family was crazy for this and wished that I had made more than 6 eggs. Instead of shake and bake I used seasoned panko for the same effect. I think the sausage feels a bit chewy, but perhaps ...

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