Supercharged Snacking: Gluten-Free Mexican Scotch Eggs

We love a scotch egg. A great protein and fat hit, packed with flavour, and full of nutrients - especially the way we make them. These are great at any meal time, or as a grab-and-go snack. We recommend bulk cooking so there are plenty for other days, as you will be scoffing these straight out of the oven!


scotch eggs, snacks, paleo



How to Make Gluten-Free Mexican Scotch Eggs

Prep time: 15 minutes
Cooking time: 30-35 minutes
Serves: Makes 8 big scotch eggs


  • 10 eggs (2 are for the coating)
  • 12 high meat percentage gluten-free sausages
  • 1 green pepper, deseeded and chopped into small chunks
  • 1 red pepper, deseeded and chopped into small chunks
  • 100g ground almonds
  • 3 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp cayenne chilli powder
  • Salt and freshly ground black pepper



  1. Preheat the oven to 180 degrees Celsius
  2. Bring a saucepan of water to the boil, add 8 of the eggs, bring to the boil again and cook for 4 minutes. As soon as the 4 minutes is up, remove saucepan from the heat, pour the hot water away, and replace with cold water to prevent the eggs from cooking further.
  3. Mix the sausage meat, peppers, herbs, spices, salt, and pepper together thoroughly using your hands.
  4. Peel your eggs, spread the ground almonds out on a plate, and 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 handy and wet your hands a little to prevent the mixture sticking to you.
  6. Once each egg is covered, roll each one in the beaten egg and then in the ground almonds. Then place onto a baking tray and into the oven for 25-30 minutes on the top shelf.


Note: Some may split but don't worry, they still taste awesome. BOSH!


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