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Easter Leftovers Are Perfect for this Scotch Egg Breakfast Salad

Following Easter, the question we always ask ourselves is “what do I do with all those leftover eggs?” Don’t get me wrong, I love a good egg salad sandwich, as well as a classic deviled egg. However with this recipe I wanted to take on the lesser-known Scotch egg, which originated in the north of England. Scotch eggs are delicious, but I can’t often be bothered to make them myself. (When they’re available I try to nab them from Ackroyd’s Scottish Bakery in Redford!) This breakfast salad has all the components of a Scotch Egg (hard-boiled egg, sausage, and breading – served with mustard), just presented in a different way. Whoever said you can’t have salad for breakfast has never tried this dish!

It’s easier than you may think to make your own sausage, and fun to shape the sausage into little “croutons” for the salad. If you don’t want to take this extra step, you could shape them however you like. Also, we’re using a Michigan-made mustard in the dressing. The Michigan Apple Mustard from Beau Bien Fine Foods in Detroit pairs well with the maple flavors in this dish. Finally, if you have any leftovers, you can easily turn these into a meal prep alternative to your overnight oats or chia seed pudding. 

This Scotch egg breakfast salad, served alongside Christi’s roasted potatoes, makes for a wonderful weekend brunch – give it a try!

scotch egg breakfast salad

Scotch Egg Breakfast Salad

Yield: 4 Salads
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

This Scotch Egg Breakfast Salad is a new take on a classic dish. Make this salad ahead for something different in the morning.


Sausage "Croutons"

  • 1 egg
  • 1 lb ground pork
  • 1 tb brown sugar
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried sage
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/8 tsp ground nutmeg
  • pinch cayenne pepper
  • 1 tsp maple syrup
  • 3 tbsp breadcrumbs (optional)

Salad Components

  • 4 eggs
  • 6 cups of arugula

Mustard Maple Vinaigrette

  • 1 ½ tbsp extra-virgin olive oil
  • 1 ½ tbsp cider vinegar
  • 1 tbsp onion powder
  • 2 tsp Michigan Apple Mustard (or another whole-grain mustard)
  • 2 tsp maple syrup
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper


    First, make the sausage “croutons.” Prepare a standard loaf pan (8 ½ x 4 ½ in) with parchment paper and nonstick spray. Crack the egg into a large bowl. Add the rest of the sausage ingredients and mix together with a spatula. Pat the mixture into the loaf pan and put in the freezer for 1 hour to firm up. 

    Next, make the hard-boiled eggs (or use some left over from Easter!). My favorite way to do this is to steam them in the rice cooker. In my experience, steaming them and then shocking them with cold water makes the shells much easier to peel. However you decide to do it, cook the eggs until achieving your preferred level of jamminess in the yolk and set aside in ice water.

    Then make the dressing. Add olive oil, vinegar, onion powder, mustard, maple syrup, salt, and pepper to a mason jar. Cover the jar and shake to combine.

    When the sausage has firmed up, cut into cubes, and fry them in a saucepan until fully cooked. Assemble all the ingredients, dress to your liking, and serve.

    If you’d like to save some of this for meal prep, layer the salad components in a mason jar, starting with the dressing, sausage, egg, and then the arugula.

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