Protein Powerhouse: Mexican gluten-free Scottish eggs


We love scottish egg. A great hit for proteins and fats, full of flavors and nutrients – especially the way we make them. They are great at any meal time or as a grick-and-go snack. We recommend cooking in bulk to have enough of them for other days, as you will be making fun of them straight from the oven!

Gluten-free Mexican Scotch Eggs

preparation time: 15 minutes
Cooking time: 30-35 minutes
Serves: He makes 8 big scottish eggs


  • 10 eggs (2 are for coating)
  • 12 gluten-free sausages with a high percentage of meat
  • 1 green pepper, cleaned of seeds and chopped into small cubes
  • 1 red pepper, cleaned of seeds and chopped into small cubes
  • 1/2 cup ground almonds
  • 3 teaspoons smoked peppers
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne chili powder
  • Salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Boil a pot of water, add 8 eggs, boil again and cook for 4 minutes. As soon as 4 minutes have elapsed, remove the pot from the heat, pour out the hot water and replace with cold water so that the eggs do not boil any further.
  3. Mix the meat of the sausage, peppers, herbs, spices, salt and pepper well with your hands.
  4. Peel the eggs, place the ground almonds on a plate, then beat the remaining 2 eggs.
  5. Carefully wrap the meat mixture around each egg until each egg is completely covered. Have a bowl of water on hand and moisten your hands a little to keep the mixture from sticking to you.
  6. When each egg is covered, roll each in beaten egg and then in ground almonds. Then place on a baking sheet and in the oven for 25-30 minutes on the upper rack.

Note: Some may separate, but don’t worry, they still taste great.

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