Ingredients

Scale

1 dozen eggs
4 lbs. ground hot sausage
Bread crumbs (for gluten free, use gluten free bread crumbs or crushed rice chex)
Paprika, to taste

Instructions

Soft boil the eggs (like hard-boiling eggs, but subtract a few minutes from normal cooking time). Immediately plunge the eggs in an ice-water bath to stop the cooking. Preheat oven to 385 F. Set a rack over a baking sheet or use a roasting pan to allow the grease to drain from the sausage without the eggs touching the grease.
Peel the shell from the eggs, then wrap each egg in a generous amount of sausage (about 1/3 lb. per egg), then roll in breadcrumbs to coat. Place on roasting pan or rack.
Bake for 30 minutes, then turn the eggs. Bake for another 30 minutes. At this point, my sausage was definitely done, so I stopped there, but if needed, bake up to another 30 minutes.
Place the eggs on paper towels to cool and drain off extra grease. The outside should be crunchy.
To serve, cut each egg in half and sprinkle with paprika.

Notes

Patrick says the only sausage he’s found that works well is Jimmy Dean’s Hot Sausage, so that’s what I used. I had some leftover breadcrumb mixture from my Sriracha Brussels Sprouts Poppers (recipe here) in my freezer, so I used that in place of breadcrumbs.

I soft boiled my egg in the Instant Pot … 1 cup of water, put the egg on the rack above the water. Pressure cook for 3 minutes. Quick release. They peeled so easy! Another method is to put the egg in water in a pot on the stove, bring to a boil, remove from heat. Let sit in the hot water for 5 minutes. Plunge in ice water.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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