Breakfast Sausage Scotch Eggs

6 medium eggs
1lb lean ground pork
3/4 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp allspice
1/2 tsp black pepper
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tbsp sea salt
1 tbsp raw honey, optional
2 cups crushed pork rinds, optional (I skipped this ingredient and they are great without)

Start by hard-cooking the eggs.

Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper.

In a large bowl, combine the ground pork, spices, salt and honey. Mix until combined but only for about 15 seconds or so. Don’t overdo it; that’ll make the meat tough.
Now assemble the Scotch eggs. For each egg: Take 1/3 cup of the seasoned ground pork and turn the meat out into your hand. Flatten the pork into a wide circle like you’re making a burger. Put the peeled egg in the center. Carefully fold the meat circle upward, smoothing it as you go. Roll the Scotch egg in the crushed pork rinds (if using).

Place the Scotch eggs on the sheet, and bake for 20-25 minutes or until the meat is fully cooked through.

Recipe Credit: Stephanie Gaudreau’s The Performance Paleo Cookbook