Low Carb Sausage Bundled Eggs

4 hard-boiled eggs, peeled and cooled
1 lb ground breakfast-style sausage
2 tsp Worcestershire sauce
1/2 tsp Kosher salt
1/4 tsp black pepper
1/2 cup almond flour or whole wheat flour
1/2 cup finely chopped almonds or almond meal
1 egg, beaten

Preheat oven to 375 degrees.
Mix the sausage, Worcestershire, salt, and pepper together.
Divide the sausage mixture into four equal parts.
Take each egg and wrap sausage mixture around, sealing with your hands.
Roll each wrapped egg through the almond flour or whole wheat flour.
Roll carefully through the beaten egg.
Roll the eggs through the chopped almonds or almond meal.  If you only have almond flour, use that.
Pour oil into skillet up to about 1/8 inch; heat skillet over medium heat or until a drop of water sizzles.
Gently set egg bundles into hot oil, brown, rolling to brown the sausage all around.
Remove each egg to a shallow baking pan and put in preheated oven for 8 to 10 minutes or until sausage is cooked through.
Serves 4 as snack or light lunch.