They're not really armadillo eggs, of course. Heck, they're not even eggs! But you can add them to your list of "most fun recipes" anyway. What they are is cheese-and-sausage-breaded jalapeno pepper slices, baked to crispy-brown perfection.
Your brunch or tailgating guests will get a kick out of them.
And the recipe is 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.
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 healthy 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.
Original Recipe Directions:
Use whole jalapenos. Remove the stems and make a long slit down the peppers. Remove the seeds. Stuff the peppers with Jack cheese. (You'll need a little more than quoted above. Mold the sausage mixture around the peppers, carefully sealing them and bake as above. These are very hot, but more egg shaped.