Mini Scotch Eggs
The cool thing about these are that they are low-carb and they are so little and cute! And great for taking for on a picnic on the beach…
Ingredients:
6 quail eggs
1/2lb Italian sausage
1 Tbs McCormick Pumpkin Pie Spice
4 Tbs brown sugar
2 tsp salt
½ tsp black pepper
Spicy brown mustard (recommend Jack Daniels Classic or Sir Kensington’s mustard)
Directions:
Boil water, then place quail eggs in for 4 min.
Move the eggs to an ice water bath for 1 min, then peel.
Add spices to sausage and cover eggs with the mixture.
Cook for 20min at 350 degrees.
Serve with spicy brown mustard.
Written by:
Dr. Terra Caudill
Photo Credit:
Dr. Terra Caudill
Original Recipe:
https://www.stupideasypaleo.com/