Divide the sausage into four equal parts. On a clean surface, press the sausage out into a large disc. Place egg in the middle and completely wrap in sausage. (TIP: Use a paper towel to make sure the outer surface of the egg is dry before wrapping.)
Place Parmesan cheese, Italian seasoning, and garlic powder in a bowl or zip-top bag. Mix well then roll eggs in the mixture to coat them.
Spray out the basket of an air fryer with nonstick cooking spray. If you don’t have an air-fryer, heat your oven to 400 degrees and coat a cookie sheet with parchment paper.
Cook the eggs for 20 minutes in the air fryer, flipping halfway through. If you are using an oven, bake on a cookie sheet fitted with a rack for 20 minutes, flipping halfway through.
When done, they should be golden brown in appearance and crispy. IMPORTANT: allow the eggs to cool before extracting them so the bottom doesn’t stick.
Serve with your favorite dipping sauce or by themselves!
You’ll see extra seasonings in recipes for Scotch Eggs online. The recipe in the Bariatric Foodie Breakfast Book aligns more closely with traditional Scotch Egg recipes, but the recipe I give you here is the one I like better!
If the Jennie-O sausage still proves too salty in the final product (or if you just find that sausage salty to begin with) try using 8 oz. of lean ground turkey and mix in 1/4 tsp. salt, 1/4 tsp. garlic powder, 1/8 tsp dried sage, 1/8 tsp. oregano and mixing it thoroughly and use that instead of sausage.
If you have no beef with bread crumbs, go for it! I suggest whole wheat Panko. 😉