Add 1 cup of cold tap water to the inner pot of the Ninja Foodi. Place the basket in the inner pot and put your eggs into the basket. Put the pressure lid on and turn the valve to seal. Set the pressure to high for 1 minute. When the time is up, immediately release the pressure and place the eggs into an ice bath. *see notes Gently peel the eggs. *see post for tips.
While the eggs are pressure cooking, mix up your breading mixture by combining bread crumbs and make sugar in a round bowl that is at least 3" deep. I find this the easiest way to coat the eggs.
Combine 1 egg with maple syrup, mustard and hot sauce and mix to combine. I also do this in a round bowl that is about 3" deep.
Dump the water from the inner pot of the Ninja Foodi and preheat on broil for a full 10 minutes with the basket inside the Ninja Foodi. If you aren't done wrapping and breading your eggs in 10 minutes, turn the broil on for another 10 minutes and when you are done preparing your eggs, you can switch from broil to Air Crisp.
Press 2 ounces of sausage into an oval or round shape that is about ⅛-¼" thick. I use parchment paper and my burger press (see post) to make this easier. Place the peeled egg in the center and gently wrap the sausage around the egg.
Dip the sausage encased egg into the egg mixture and coat. Dip into the breading mixture and coat completely. Repeat this step for a second coating.
When the Ninja Foodi has preheated for 10 minutes on broil, spritz the basket with oil. Place the scotch eggs in the basket and spritz them with oil. Select the Air Crisp function on 375°F/190°C for 7 minutes. You do not have to flip, but you can. I find the bottoms do get more brown and I usually flip after the first 4 minutes.
If you aren't serving the Scotch Eggs right away, place them on a cooling rack and not a flat plate to avoid steaming the underside.
Combine sour cream with maple sugar and serve as a drizzle over the eggs or as a dipping sauce.
Slice the Scotch eggs in half with a sharp knife and serve. Enjoy!