Baked Scotch Eggs with Vegetables
These Baked Scotch Eggs with Vegetables are an easy and unique dinner. Made in the oven on one sheet pan, they are surprisingly easy to put together. They are healthy and delicious. Perfect for a busy weeknight meal.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Sheet Pan Vegetables
- 4 cups broccoli florets (about 1/2 pound)
- 1 sweet bell pepper, chopped into 1-inch pieces
- 1/4 red onion, sliced
- 1 tablespoon olive oil (or more if needed)
- salt and pepper for the vegetables to taste
Prepare the Sheet Pan Vegetables
Prep the vegetables and spread on half (or about two thirds) of a large sheet pan, drizzle with olive oil and season with salt and pepper to taste.
Prepare Scotch Eggs
Mix the ground chicken with all the spices.
Wrap each cooked (I like medium-boiled but you can use soft-boiled) peeled eggs in the prepared ground chicken mixture.
Coat each prepared egg in seasoned breadcrumbs really well.
Brush the remaining space on the sheet pan with Canola oil.
Arrange breaded eggs on the oiled sheet pan.
Optionally, spray the eggs with cooking oil.
Make Baked Scotch Eggs with Vegetables
Bake in the fully preheated oven for 30-35 minutes or until the internal temperature of the chicken layer reached a minimum of 165F.Note: I use this meat thermometer.
Calories: 360kcal | Carbohydrates: 15g | Protein: 30g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 284mg | Sodium: 553mg | Potassium: 1033mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1896IU | Vitamin C: 120mg | Calcium: 88mg | Iron: 3mg