CopyCat Bob Evans Scotch Eggs
Ingredients
1 pound Bob Evans Breakfast Original Roll Sausage (or your favorite flavor)
½ cup finely chopped asparagus
8 hard-cooked eggs, peeled
2 eggs, beaten
2 cups cornflakes, crushed
Directions
Preheat oven to 400 F.
Mix sausage and asparagus until well blended.
Divide into 8 portions.
Flatten each piece in your palm and wrap around one egg to cover.
Dip into beaten egg, then roll in cornflakes.
Repeat for remaining eggs.
Bake eggs on a rack set on a baking sheet for 25 to 30 minutes or until sausage is cooked through.