Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the South. They’re portable and delicious.

• 1 pound bulk pork sausage
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon grated onion
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 hard-cooked eggs, shelled
• 1/2 cup fine, dry breadcrumbs

Instructions:
Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

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