dragon eggs

★★★★★ 1
a recipe by
Joanna Gotwald
Ravenna, OH

The Scotch Egg is usually deep fried and heavy on breading making it heavy and can tank your diet or calorie counting. However, these eggs which my hubby named Dragon eggs are baked and have a delicious cheesy crust on the outside. we took these to one of our weekend trips to the camp ground, we took over the club house kitchen, making the dragon eggs on site for the breakfast crowd and we sold out in only 1 hour. The people who got them wanted us to make more! They were a hit. As a meal, 2 eggs with a side salad fits the bill. Maybe not calorie friendly but once in a while just splurge!

★★★★★ 1
serves 6 to 12 (2 eggs for a meal with salad for 6) (1 for a breakfast for 12)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For dragon eggs

  • 12
    hard boiled eggs
  • 2 lb
    bob evans original bulk sausage meat in the roll
  • 1 box
    cheese nip crackers or cheez-it crackers - crushed well
  • 2
    eggs - beaten
  • 1 c
    all purpose flour - for dredging
  • SWEET MUSTARD SAUCE FOR DIPPING
  • 1 c
    mayonnaise - not miracle whip
  • 1/4 c
    yellow prepared mustard
  • 4 Tbsp
    honey

How To Make dragon eggs

  • 1
    Crush the cheese crackers into crumbs by placing them in a zip bag and crushing them into super small pieces. I use a food processor to make sure they are finely crushed.
  • 2
    Have your dragon heat your hearth to 375 degrees F. and spray your flat cookie sheet with some spray on oil to coat lightly.
  • 3
    Take enough raw sausage meat to make a ball about the size of a racquet ball or tennis ball. I think we weighed them at about 4 to 6 oz. each. Then flatten it in your hand into about a 4" disc. and about 1/4 to 1/2 inch thick.
  • 4
    Place a hardboiled egg in the center and bring the sausage meat up around the egg. Make sure that you seal the meat well around the egg. Set aside on a piece of parchment and repeat the process for the 11 remaining eggs.
  • 5
    Set up a coating station. Flour in one bowl, beaten eggs in the next bowl and the crushed cheese nip crackers in the third bowl.
  • 6
    Roll each Dragon egg in flour then egg then the cheese cracker crumbs. make sure to coat the egg completely.
  • 7
    Place the coated Dragon Eggs on your lightly oiled cookie sheet and place in a 375 degree oven for 40 minutes or until browned and sausage is cooked.
  • 8
    Let cool slightly and serve for breakfast with the sweet mustard dipping sauce. You could also serve them for a light dinner with a green salad on the side. Just microwave 1 egg for 40 secs in the microwave.
  • 9
    You can make these eggs ahead of time and cool them completely, then place one egg in a zip-lock bag and put in the refrigerator. They are a great grab and go breakfast for your busy work day breakfast. 40 sec. in the microwave and you are ready to go.
  • 10
    To Make the sweet mustard dipping sauce, whisk together the Mayonnaise, Mustard and Honey. and serve with your Dragon Eggs.
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