Protein Strength: Mexican Scotch Eggs Without Gluten

We love Scotch egg. The best protein and fat beats, full of flavor, and full of nutrients – especially the way we make it. This is good for any meal time, or as a snack. We recommend cooking as much as possible for more days, as you will be laughing this directly in the oven!

Mexican Scotch Eggs Without Gluten

Preparation time: 15 minutes
Cooking time: 30-35 minutes
Serves: They produce 8 large eggs


  • 10 eggs (2 for wrapping)
  • Top 12 gluten-free meat sausages
  • 1 green pepper, deseeded and cut into small pieces
  • 1 red pepper, deseeded and cut into small pieces
  • 1/2 cup almonds ground
  • 3 tsp smoked paprika
  • 2 tsp dry oregano
  • 1 tsp cayenne chili powder
  • Salt and fresh black pepper


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Bring a pot of water to a boil, add 8 eggs, bring to a boil and cook for 4 minutes. After 4 minutes, remove from the heat, pour hot water, and pour cold water over the eggs so that they do not boil.
  3. Mix sausage meat, pepper, herbs, spices, salt, and pepper with your hands.
  4. Beat the eggs, toss the almonds on the bottom of the plate, and beat the remaining two eggs.
  5. Carefully wrap the mixed meat around each egg until each egg is covered. Have a bowl of water nearby and wet your hands a little so that the mixture sticks to you.
  6. Once each egg is covered, fold each egg into the beaten egg and then into the almond bottom. Then place on a baking tray and place in the oven for 25-30 minutes on the top rack.

Note: Some may separate but not worry, they still taste amazing.

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Note Protein Strength: Mexican Scotch Eggs Without Gluten appeared for the first time Muscle Fracture.

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