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Old 12-23-2013, 05:16 AM   #1
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Inside-Out Scotch Eggs

I made these from Mellissa's IBreatheImHungry blog. They are less labor-intensive than traditional scotch eggs and very yummy! I baked the sausage shells for 8 minutes, then added the eggs and baked for 15 minutes longer for a yolk that was set medium. There were a few leftover - DH reheated a couple in the microwave this morning. Still yummy! Check out the photo of this dish on her blog - it's beautiful!

InsideOut Scotch Eggs

12 eggs
12 oz roll of ground sausage (breakfast or italian)
salt and pepper to taste
avocado to garnish (optional)

Divide your sausage into 12 one-ounce portions. Press each portion into a muffin tin, about 3/4 of the way up the sides to a thickness of about 1/2 inch. Break one egg into each cup (separate out some of the white if you prefer mostly yolk like I do). Place your muffin tin on top of a cookie sheet to catch any grease from the cooking sausage. Bake in a preheated 350 degree oven for about 18 – 20 minutes for a runny yolk, 22 minutes for a hard yolk. Remove from muffin tins and sprinkle with salt and pepper before serving. Garnish with avocado slices and/or hot sauce.
UPDATE: A few people have reported that their eggs are overcooked by the time the sausage cooks through. I used silicone molds which may have been why this wasn’t a problem for me. If using a heavy duty muffin tin, form the sausage crust then bake about 8-10 minutes to give it a head start, then drop your egg in and finish baking until your egg is cooked to your liking.
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Old 12-23-2013, 05:36 AM   #2
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I really like these, too. They are great as a make-ahead breakfast for the whole week.
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Old 12-23-2013, 06:04 PM   #3
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Great Idea

Thanks mucho for the recipe.
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Old 12-23-2013, 06:32 PM   #4
Way too much time on my hands!
 
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Thanks.
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