Armadillo Eggs Recipe

Fun to Serve, Fun to Eat

Your brunch or tailgating guests will get a kick out of them. And the recipe if full of cheater stuff like Bisquick and Shake 'n Bake. You can even use peppers from a jar and shredded cheese from a package if you really feel like indulging yourself.

Armadillo Eggs Recipe

This is a revamp of the original recipe which calls for stuffing and breading whole jalapenos. This is easier and quicker and just as armadillo-ish.

8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
1 pound hot bulk pork sausage
1 1/2 cups baking mix (Bisquick)
1/2 cup sliced jalapenos, or to taste
1 6-ounce package pork-flavor Shake 'n Bake, optional

In a medium bowl, thoroughly mix the sausage, cheddar cheese, 1/2 the Jack cheese and baking mix together.

Work a biscuit-size piece of the sausage "dough" into a patty about 1/4-inch thick. Place a pinch of Jack cheese and 2 slices of jalapeno peppers in the center and wrap/mold it around the filling. Seal well. Repeat for the remaining peppers.

Roll the prepared peppers in Shake 'n Bake, if you like. This gives the eggs a crispy crust, more like an armadillo shell.

Bake in a preheated 325° oven on a lightly greased baking sheet until browned, about 25 minutes.

Makes 16-20 eggs.

Note: For camping and tailgating, Armadillo Eggs can be cooked in a dutch oven.

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