Flipped Scottie Eggs

Breakfast, lunch or dinner, I absolutely love Scottie Eggs.  They're family tested using both lean pork sausage and turkey sausage   Either way, they passed with flying colors!

I must give credit to my wonderful friends, Ken and Bev for their delicious & healthy free-range farm eggs!  The large bright yellow yolks are characteristic of what you'll see when you cut into free-range eggs. Did you know the cholesterol in a free-range farm egg is approximately 277mg versus 423mg in regular grocery store eggs?  Isn't that amazing?

Servings: 8  Serving size: 1  Calories: 194g  Fat: 10g  Carbs: 8g  Fiber: 0g  Protein: 16g  Sugar: 2g   Sodium: 383mg                           Old Points: 5  Points+: 5
Lean or reduced fat sausage:  Old Points: 6  Points+: 7


  • 1 lb bulk sausage ( I use Honeysuckle White breakfast sausage, awesome!)
  • 8 eggs, hard-boiled, peeled
  • 1/4 c egg, beaten (I use Egg Beaters)
  • 3/4 c cracker crumbs, crushed (I use Town House Italian Herb Flatbread Crisp, low on points!)
  1. Heat oven to 450 degrees.
  2. Divide sausage into 8 equal portions and make into patties.
  3. Place egg in the middle of the patty.  Wrap the sausage around the egg, making sure the egg is completely sealed in sausage. 
  4. Roll sausage egg in beaten egg.
  5. Roll in cracker crumbs until covered in crumbs.
  6. Place on a baking sheet sprayed with cooking spray.
  7. Bake 30 minutes until sausage is cooked thoroughly.

**Eggs can be made 1 day ahead of time.  Cover and refrigerate at step 3.  The next day, continue as directed.



What do you think?