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
Ingredients:
- 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!)
Directions:
- Heat oven to 450 degrees.
- Divide sausage into 8 equal portions and make into patties.
- Place egg in the middle of the patty. Wrap the sausage around the egg, making sure the egg is completely sealed in sausage.
- Roll sausage egg in beaten egg.
- Roll in cracker crumbs until covered in crumbs.
- Place on a baking sheet sprayed with cooking spray.
- 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.
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