1 1/2 lbs. bulk pork sausage
12 eggs, hard cooked, peeled
1 egg, beaten
1/2 c. dry bread crumbs

Heat oven to 450 degrees. Divide sausage into 12 equal portions; shape into patties. Wrap each sausage pattie completely around 1 hard cooked egg, pressing edges together to seal. Dip sausage-wrapped eggs in beaten egg; roll in bread crumbs until completely coated. Place in ungreased 15'x10" jelly roll pan. Bake at 450 degrees for 30 minutes or until meat is thoroughly browned and cooked. 12 servings.

TIPS: Recipe can be made to this point 1 day ahead; cover and refrigerate. Continue as directed above.

Scotchy Eggs can be sliced into quarters and served as appetizers.