20 Nov
Blog

Protein Powerhouse: Gluten-Free Mexican Scotch Eggs

We love a Scottish egg. A great protein and fat hit, full of flavor and full of nutrients – especially the way we make them. These are great with any meal or as a take-away snack. We recommend cooking in large quantities so that it has enough for other days as you'll be mocking these straight out of the oven!

Gluten Free Mexican Scottish Eggs

Preparation time: 15 minutes
Cooking time: 30-35 minutes
Serves: Makes 8 large Scottish eggs

Ingredients:

  • 10 eggs (2 are for coating)
  • 12 gluten-free sausages with a high meat content
  • 1 green pepper, deseeded and cut into small pieces
  • 1 red pepper, pitted and cut into small pieces
  • 1/2 cup ground almonds
  • 3 teaspoons of smoked paprika
  • 2 teaspoons of dried oregano
  • 1 teaspoon cayenne chilli powder
  • Salt and freshly ground black pepper

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Bring water to a boil in a saucepan, add 8 eggs, bring to the boil again and cook for 4 minutes. Once the 4 minutes are up, remove the pan from the heat, pour away the hot water, and replace it with cold water to stop the eggs from boiling.
  3. Thoroughly mix the roast meat, paprika, herbs, spices, salt and pepper with your hands.
  4. Peel the eggs, spread the ground almonds on a plate and beat the remaining 2 eggs.
  5. Gently wrap the meat mixture around each egg until each egg is completely covered. Have a bowl of water ready and dampen your hands a little to prevent the mixture from sticking to you.
  6. Once each egg is covered, roll each one in the beaten egg, then in the ground almonds. Then place on a baking sheet and place in the oven on the top shelf for 25-30 minutes.

Note: Some can share, but don't worry, they still taste amazing.

Continue reading:

  • Filled and sexy: 3 sweet potato recipes for post-workout meals
  • How to eat energy and athletic performance for the whole day
  • 5 steps to easy weekly meal preparation
  • News about building muscle today

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