Protein Powerhouse: Gluten-Free Mexican Scotch Eggs

We love a scotch egg. An ideal protein and fats hit, filled with taste, and filled with vitamins – particularly the best way we make them. These are nice at any dinner time, or as a grab-and-go snack. We advocate bulk cooking so there are loads for different days, as you can be scoffing these straight out of the oven!

Gluten-Free Mexican Scotch Eggs

Prep time: quarter-hour
Cooking time: 30-35 minutes
Serves: Makes 8 massive scotch eggs


  • 10 eggs (2 are for the coating)
  • 12 excessive meat share gluten-free sausages
  • 1 inexperienced pepper, deseeded and chopped into small chunks
  • 1 purple pepper, deseeded and chopped into small chunks
  • 1/2 cup floor almonds
  • 3 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp cayenne chili powder
  • Salt and freshly floor black pepper


  1. Preheat the oven to 350 levels Fahrenheit.
  2. Bring a saucepan of water to the boil, add 8 of the eggs, deliver to the boil once more and cook dinner for 4 minutes. As quickly because the 4 minutes are up, take away saucepan from the warmth, pour the recent water away, and exchange with chilly water to forestall the eggs from cooking additional.
  3. Mix the sausage meat, peppers, herbs, spices, salt, and pepper collectively totally utilizing your palms.
  4. Peel your eggs, unfold the bottom almonds out on a plate, after which beat the remaining 2 eggs.
  5. Carefully wrap the meat combination round every egg till every egg is totally coated. Have a bowl of water useful and moist your palms a little bit to forestall the combination sticking to you.
  6. Once every egg is roofed, roll each within the overwhelmed egg after which within the floor almonds. Then place onto a baking tray and into the oven for 25-Half-hour on the highest rack.

Note: Some might cut up however don’t fear, they nonetheless style superior.

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The submit Protein Powerhouse: Gluten-Free Mexican Scotch Eggs appeared first on Breaking Muscle.

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