RECIPE: LOW-CARB SCOTCH EGGS
If you’re looking for a new protein dish to add to your arsenal, these Scotch eggs are a great way to mix things up!
Your macros are catered to your individual lifestyle and goals; for some, that looks like a lower-carb, higher-fat approach. These Scotch eggs are a little higher in fat than other “macro-friendly” recipes, and has zero carbs. They’re quick and simple to make and will help break up the monotony of chicken breast and ground turkey in your weekly menu. They can be served for breakfast, lunch or dinner and pair well with just about anything!
PREP TIME: 20 minutes || COOK TIME: 24 minutes || Makes 8 servings
WHAT YOU NEED:
8 hard-boiled eggs, peeled
1 lb. lean ground beef (93/7)
Sonny Salt or Seasoning Salt (or other favorite seasoning - garlic salt and pepper with cumin and red cayenne pepper would be a good alternative to Sonny Salt)
WHAT TO DO:
Preheat oven to 375 degrees Fahrenheit; spray a baking sheet with cooking spray or line with parchment paper.
Measure meat into 2 oz. portions.
Using a cutting board and rolling pin, flatten each portion of meat into a ¼” thin patty (as if you are rolling out cookie dough).
Season each piece of meat and form it around a hard-boiled egg, covering the entire surface of the egg. Repeat this process until you’ve made meatballs around all of the eggs.
Place egg meatballs on baking sheet and bake for 18-24 minutes, depending on your oven and how well-done you prefer your beef.
MACROS PER SERVING: 18P/9F/0C
You can find the recipe in the MyFitnessPal database by searching
“KLN Recipe: Scotch Eggs”.
You can substitute ground turkey, just make sure it’s lean (93/7).
They last up to a week stored in an airtight container in the fridge and you can eat them hot or cold!
GIVE IT A TRY:
Depending on when you’re eating your meatballs, you can serve them with almost anything! Here are some of my favorite ways to eat them:
Try them hot over steamed rice or cauliflower rice with a roasted green veggie, like kale or brussel sprouts.
Try them cold over a bed of mixed greens with raw bell pepper and your favorite dressing
If you substitute ground chicken sausage for the ground beef, you can make them for breakfast and serve with a side of roasted potatoes or sweet potatoes.
We want to hear from you! We’re always working on new recipes and would love to know: What are some of your favorite dishes that you would like to make more macro-friendly? Let us know in the comments!