Baked Turkey Scotch Eggs

4.50 from 2 votes

These Baked Turkey Scotch Eggs are made with homemade turkey sausage, and baked so no messy deep frying is needed! Delicious and easy!

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer, Entree

Cuisine: British, Universal

Keyword: baked, boiled eggs, dairy free, eggs, healthy, high protein, panko, Sausage, scotch eggs, Turkey

Servings:

Calories: 235kcal

1 teaspoon kosher salt see note
½ teaspoon dried sage
½ teaspoon freshly ground black pepper
pinch red pepper flakes
1 pound ground turkey or chicken
6 large hard-boiled eggs peeled
1 large egg, lightly beaten
1 cup panko (or use gluten-free panko or bread crumbs, or ground pork rinds to make this recipe gluten-free and/or low-carb)
1 Tablespoon canola or vegetable oil
½ teaspoon seasoning salt or ¼ teaspoon each salt and pepper

Prepare a baking sheet by lining it with foil, then topping with a cooling rack. Heat oven to 400°F, using the convection feature if you have it.
Mix the salt, sage, pepper, and red pepper flakes together in a medium bowl. Add the ground turkey and mix well so that the spices are evenly distributed throughout the meat.
Pour the beaten egg into a small bowl. Set aside.
Mix the panko, oil, and seasoning salt together in a medium bowl. Set aside.
Divide the meat into 6 equal pieces (about 2.5oz or 73g each piece). Working with one piece of meat at a time, form it into a patty. Place a peeled egg onto the patty and use your hands to gently cover the entire egg with the turkey mixture. Repeat with the remaining turkey and eggs.
Roll each egg in the egg mixture, then the panko mixture so that the entire egg is coated with panko. Place the eggs onto the prepared baking sheet. Bake for approximately 35 minutes, flipping halfway through, until the sausage is completely cooked. Serve immediately.

Due to the savory nature of this dish, it's a perfect place to use MSG-salt