



About Unknown Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.

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Pastured free range eggs, locally-raised pork sausage, organic bacon, and raw milk cheddar cheese. It's an entire breakfast in a ball!I made these while my wife and I were staying with my parents in North Carolina, thus the local pork sausage ( you can see a picture of one of the pigs here ) and I have to say that my mom was pretty freaked out.She is an old school hippy-style health nut (yes, I was forced to eat tofu...*weeps*) so the idea of eggs (Gah! Cholesterol!) wrapped in sausage and cheese (Nooo! Saturated fat!) all wrapped in bacon (What, what, what!) was terrifying to her sensibilities.But, after these babies came out of the oven, you can bet that she had a bite and even admitted that they were in fact "pretty good"!1/2 lb fresh pork sausage4 strips bacon4 hard-boiled eggs (peeled)1/2 cup organic raw-milk cheddar cheeseIn a bowl, combine sausage and cheese. Take a portion of the mixture and flatten it out with your hands and wrap an egg in the mixture, using additional sausage/cheese to completely envelop the egg. Take a strip of bacon and wrap it around the sausage wrapped egg and put on a baking sheet covered in aluminum foil. Repeat this process for the remaining eggs.Put the finished eggs into an oven preheated to 350 degrees, cooking them for 15-20 minutes or until bacon is crispy and sausage is cooked through.Although, Scotch eggs are traditionally eaten cold , they are delicious hot. Leftover eggs also make a great topping for salads.