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A top view of Scotch eggs with one cut open on top of greens and a cutting board next to a bowl of mustard sauce

Whole30 Baked Scotch Eggs

  • Author: Cate & Co. Kitchen
  • Prep Time: 10M
  • Cook Time: 30M
  • Total Time: 40 minutes
  • Yield: 4 Scotch Eggs 1x
  • Category: Breakfast, Appetizer
  • Method: Baked
  • Cuisine: British


These Whole30 Baked Scotch Eggs are the perfect on-the-go breakfast or snack as well as a great addition to Sunday brunch. Packed with protein, this healthy baked version of classic scotch eggs are easy to make and delicious!


  • 1 lb Pork Breakfast Sausage, see notes
  • 4 Hard Boiled Eggs, see notes
  • 1 Egg, whisked
  • 1/2 C Almond Meal or Almond Flour
  • 1 Tbsp Tapioca Flour


  1. In a small bowl combine the almond meal and tapioca flour.
  2. In a separate small bowl, whisk one egg.
  3. Divide the pork sausage into 4 equal patties and flatten to about 1/4” thick between your hands.
  4. Wrap one hard boiled egg in one of the flatted patties and shape into a ball.
  5. Gently roll the pork covered egg in the whisked egg and allow the excess to drip off. There should just be enough egg for the coating to stick.
  6. Roll the egg in the almond meal and tapioca flour until coated.
  7. Place the scotch egg on a lined baking sheet.
  8. Bake for approximately 30 minutes at 400 degrees F until the sausage is cooked thoroughly to a temp of 160 F.


  1.   Check the ingredients on your sausage! Pederson’s is a great Whole30 compliant brand. Use the code “EMILEE” here to get $10 off your order!
  2.   In the name of quick and easy, I have used both packaged hard boiled eggs as well as homemade, both delicious!
  3.   For a delicious mustard sauce, mix equal parts dijon and yellow mustard and just enough red wine vinegar to thin it out to your liking

Keywords: Scotch Eggs, Whole30, Breakfast, Appetizer