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READY IN 50 mins

Donna's Nest Eggs

Read Reviews (6)

"Easter morning tradition in our family. Also great brunch item. Serve with cocktail sauce and/or ketchup. Use spicy sausage if you like it." — CARMOMOF4

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Original recipe makes 6 sausage eggs Change Servings

1/2 cup milk
1 (3 ounce) package seasoned coating mix (such as SHAKE-N-BAKE®)

1 pound bulk pork sausage
6 hard-boiled eggs, peeled

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Directions

Preheat oven to 400 degrees F (200 degrees C).
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.
Bake in the preheated oven until golden brown and slightly crisp, about 30 minutes.

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

Footnotes

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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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, they serve them with a country gravy or cheese sauce. I like mine with whole seed mustard.

—Festie

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Feb 26, 2012

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 they peel easily) I used Shake n Bake for pork and it was perfect. The baking time was spot on. I did use a beaten egg to dip the sausage egg balls instead of milk. Tip: When forming the sausage into patties - use a bit of flour on your hands, it keeps the sausage from sticking to your hands and makes forming the sausage around the egg easier.

—Baking Nana

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8 Ratings

Mar 20, 2013

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 piece between waxed paper, which worked perfectly. Everyone was really surprised at how good these were...I wasn't sure hoe the little guy was gonna like them, but he ende up eating the most, lol...A definite repeat recipe~YUM! Thanks for sharing. :)

—Christina

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Mar 28, 2013

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 the sausage covering off an egg. It might be too much to ask that he eat the egg too. Very well explained and easy to make.

—E Fritz

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Mar 26, 2013

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 it three times in the last couple of weeks. Here are a few tips.....make sure your hard boiled eggs are cold and dry before you try to wrap them in sausage. Wet your hands to keep the sausage from sticking to your hands. I put about 1/4 lb of sausage in my damp palm and make a little nest to put my egg in and then form the sausage around the rest of the egg. I think 1 lb. of sausage is just right for 4 large eggs as Baking Nana mentioned in her review....so 2 lbs sausage for 8 eggs. The last time I made these, I forgot to dip the sausage wrapped eggs in milk before crumbs and we could not tell the difference without the milk step. In the future, I will skip that step entirely. I used chicken breakfast sausage to cut the fat too. I do not buy shake and bake but I used this recipe and reduced to 1/4 of the amount to make my own shake & bake with AR's recipe: Homemade Shake and Bake Mixture. (I used 1/2 cup Panko & 1/2 cup dry bread crumbs in my shake and bake for a crispier crust) Thanks for sharing this wonderful recipe!

—mauigirl.. Intermediate not a

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Dec 31, 2012

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 topped with a homemade chicken gravy for dinner. I just wish people would not rate until they've made the recipe. These are great and very easy to make. One pound bulk sausage and 1 cup bread crumbs were perfect for 4 extra large eggs.

—Lorrie

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Nutrition

Calories
337 kcal
17%

Carbohydrates
12 g
4%

Cholesterol
257 mg
86%

Fat
23.4 g
36%

Fiber
0 g
0%

Protein
18.6 g
37%

Sodium
1057 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Donna's Nest Eggs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 337
Calories from Fat: 210

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 7.5g 38 %
Cholesterol 257mg 86 %
Sodium 1057mg 42 %
Potassium 310mg 9 %
Total Carbohydrates 12g 4 %
Dietary Fiber 0g 0 %
Protein 18.6g 37 %
** Sugars 2.9g
Vitamin A 9 %
Vitamin C 2 %
Calcium 8 %
Iron 18 %
** Thiamin 43 %
** Niacin 40 %
** Vitamin B6 15 %
** Magnesium 6 %
** Folate 13 %

* 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.