Protein Powerhouse: Gluten-Free Mexican Scotch Eggs

We enjoy a scotch egg. A terrific protein and fat hit, jam-packed with taste, and loaded with nutrients – particularly the method we make them. These are fantastic at any meal time, or as a grab-and-go treat. We advise bulk cooking so there are plenty for other days, as you will be scoffing these right out of the oven!

Gluten-Free Mexican Scotch Eggs

Preparation time: 15 minutes
Cooking time: 30-35 minutes
Serves: Makes 8 huge scotch eggs

Components:

  • 10 eggs (2 are for the finishing)
  • 12 high meat portion gluten-free sausages
  • 1 green pepper, deseeded and sliced into little portions
  • 1 red pepper, deseeded and sliced into little portions
  • 1/2 cup ground almonds
  • 3 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp cayenne chili powder
  • Salt and newly ground black pepper

Guidelines:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Bring a pan of water to the boil, include 8 of the eggs, give the boil once again and prepare for 4 minutes. As quickly as the 4 minutes are up, eliminate pan from the heat, put the warm water away, and change with cold water to avoid the eggs from cooking even more.
  3. Mix the sausage meat, peppers, herbs, spices, salt, and pepper together completely utilizing your hands.
  4. Peel your eggs, spread out the ground almonds out on a plate, and after that beat the staying 2 eggs.
  5. Thoroughly cover the meat mix around each egg up until each egg is totally covered. Have a bowl of water helpful and damp your hands a little to avoid the mix staying with you.
  6. As soon as each egg is covered, roll every one in the beaten egg and after that in the ground almonds. Then location onto a baking tray and into the oven for 25-30 minutes on the leading rack.

Note: Some might divide however don’t fret, they still taste remarkable.

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The post Protein Powerhouse: Gluten-Free Mexican Scotch Eggs appeared initially on Breaking Muscle.

Jobber Wiki author Frank Long contributed to this report.