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Armadillo Eggs Recipe
Fun to Serve, Fun to Eat
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-stuffed and sausage-breaded jalapeno peppers, baked to crispy-brown perfection. Your brunch 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
These are hot! If your crowd isn't really into hot, cut the recipe back.
16-18 whole jalapeno peppers
12 ounces Monterey Jack cheese, shredded
12 ounces Cheddar cheese, shredded
1 pound hot bulk pork sausage
2 cups baking mix (Bisquick)
1 6-ounce package pork-flavor Shake 'n Bake
Remove the stems from the peppers, slit them without cutting them in half, and remove the seeds. (Wear gloves so that the peppers don't burn your skin. And, yes, it's difficult to explain why your knuckles are burned without sounding like a fool.)
Lightly stuff the peppers with Monterey Jack cheese. Add any leftover Jack cheese to the cheddar.
In a medium bowl, thoroughly mix the sausage, cheddar cheese and baking mix together.
Work a biscuit-size piece of the sausage "dough" into a patty about 1/4-inch thick, wrap/mold it around a stuffed pepper, and seal well. Repeat for the remaining peppers.
Roll the prepared peppers in Shake 'n Bake. This gives the Armadillo 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.
Note: For camping and tailgating, they can be cooked in a dutch oven.
Related Links:
Homemade Sausage Recipe
More Brunch Menu Ideas
Surprise me with another party idea besides Armadillo Eggs.
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