Crispy, greasy Carnivore Scotch Eggs are loaded with protein and make a great appetizer or main portion of the meal. The best part is that this pork-free version has only 3-ingredients!
Serve hot, pack into a picnic, or store in the fridge to use throughout the week.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Scotch eggs
- 2 pounds ground beef or chicken sausage
- 2 teaspoons salt
- 12 large boiled eggs
- Preheat the oven to 350°F (175°C).
- Line two small rimmed baking sheets with parchment paper.
- Combine beef (or chicken) and salt in a large bowl. Use your hands to mix the ingredients together and form into 12 meatballs. Place 6 meatballs on each of the lined baking sheets and press flat.
- Place one boiled egg in the middle of each circle of meat and wrap the meat around the egg, leaving no gaps or holes.
- Bake about 15 minutes, turn them over, and continue for another 10 minutes, until outside is golden brown. Place under the broiler to finish for 5 minutes for a crispy shell. Serve hot.
For the printable recipe and complete recipe details, visit the Carnivore Scotch Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!
5 thoughts on “3-Ingredient Carnivore Scotch Eggs (No Pork)”
These are a great way to enjoy a filling keto or paleo or carnivore meal. I get hamburger and use a box of FALAFEL spices for a middle-eastern twist…and yes it has some dried lentils in the mix. It zips it up another way if I don’t have or want sausage. They are big because wrapped around an egg -so it doesn’t take many to feel full. Serve with cucumber-sour cream sauce if you eat dairy.
Just made the Carnivore version, so easy and simple: ground beef, boiled egg and salt. Looks amazing, can’t wait to eat them…
How were they!?
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I just made these, and they’re EGG-cellent! But I used half beef and half ground pork sausage. Could you please explain to me why chicken is OK but pork is not? As I understand it, pork and chicken are fed soy and grains but they lack the enzyme to convert omega-6’s to saturated fat like cows do. So why the abstinence from pork? Thanks and great recipe!