Search thousands of recipes reviewed by home cooks like you.

Donna's Nest Eggs

Donna's Nest Eggs

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
CARMOMOF4

CARMOMOF4

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baking Nana
25

Baking Nana

2/26/2012

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.

Festie
17

Festie

4/25/2011

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.

Christina
10

Christina

3/20/2013

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. :)

Similar recipes

ADVERTISEMENT