Posted by on Jun 4, 2014

Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

Makes 8 Scotch eggs

Macros per Scotch Egg: Protein 20g/Fat 11g/Carbs 6g /Cal 208

If you aren’t familiar with it, a Scotch egg is a hard-boiled egg that is coated in ground sausage and then deep-fried. Rather than deep frying, this recipe relies on a hot oven. The end result is a crunchy and savory meaty ball.




16 oz lean ground beef (I used 91% lean)

¾ teaspoon salt

1 teaspoon ground black pepper

Pinch nutmeg

1 1/2 tablespoon Italian seasoning

8 large eggs, hard boiled and peeled

1 large egg (for the Panko coating), beaten

1 cup Panko bread crumbs


  1. Make your hard boiled eggs and peel the shells off. Set aside and cool
  2. Preheat oven to 450 Degrees F (232 C) and line a baking sheet with parchment paper  or spray it with non stick cooking spray.
  3. In a large bowl, mix Italian seasoning with the ground beef. Make 8 patties (roughly about 2 oz in size) from the ground beef.  Place the hardboiled egg in the center of the patty and shape the meat around it (you’ll want the ground beef to encase the egg). Repeat with the remaining eggs.
  4. In a small bowl, beat the raw egg.  Get another bowl and place panko bread crumbs in it.
  5. Roll each patty in the egg and then roll in the panko to evenly coat it.
  6. Place balls on your baking sheet and bake for 20 minutes or until golden and ground beef has been cooked through.
  7. Serve immediately

Macros per Scotch Egg: Protein 20g/Fat 11g/Carbs 6g /Cal 208

Share Button