Check Protein Powerhouse Gluten-Free Mexican Scotch Eggs

Catherine F. Wagner 

We love Scotch eggs. A big hit of protein and fat, rich in flavor and rich in nutrients, especially in the way we cook them. They are perfect for any meal or as a takeaway snack. We recommend cooking in batter so that there are plenty of them for other days, because you will mock them right out of the oven!

  • Gluten-free Mexican Scotch Eggs
  • Cooking time: 15 minutes
  • Cooking time: 30-35 minutes
  • Servings: it turns out 8 large Scottish eggs


  • 10 eggs (2 For filling)
  • 12 gluten-free sausages with a high meat content
  • 1 green bell pepper, seeded and cut into small pieces
  • 1 red bell pepper, seeded and cut into small pieces
  • 1/2 cup ground almonds
  • 3 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper powder
  • Salt and freshly ground black pepper


Preheat the oven to 350 degrees Fahrenheit.

Bring a pot of water to a boil, add 8 eggs, bring to a boil again and cook for 4 minutes. After 4 minutes, remove the pan from the heat, pour hot water and replace with cold water so that the eggs do not continue to boil.

Thoroughly mix the sausage, pepper, herbs, spices, salt and pepper with your hands.

Peel the eggs, put the ground almonds on a plate and whisk the remaining 2 eggs.

Gently wrap the meat mixture around each egg until each egg is completely covered. Keep a bowl of water handy and moisten your hands a little so that the mixture doesn’t stick to you.

Once each egg is covered, roll it in overcome egg and then in ground almonds. Then put it on a baking sheet and put it in the oven for 25-30 minutes on the upper grill.

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