Protein-rich, Scotch eggs are perfect breakfast or any time of the day.
Combine sausage and herbs; mix well. Divide into 8 patties.
Cover each hard-boiled egg with a sausage patty, pressing to cover and seal.
Combine flour, salt and pepper. Roll eggs in flour mixture, then in beaten eggs and bread crumbs.
Heat one inch of oil in a saucepan over medium-high heat. Cook eggs, a few at a time, in hot oil for 10 minutes, or until golden on all sides.
Drain; chill in refrigerator. Slice into halves or quarters.
Serve chilled with mustard, if desired.