Armadillo Eggs made with jalapenos, cream cheese, sausage and bacon make a seriously tasty and spicy appetizer. You’ll bite through bacon and sausage and into a gooey, cheesy whole jalapeno in the middle.
You’ll notice there is no egg involved in Armadillo Eggs. I imagine they got the name because they resemble Armadillo Eggs.
Alot of Armadillo Egg recipes involve smoking them, but I prefer to make mine in the oven. They really aren’t hard to make, plus they are a low carb, keto-friendly appetizer.
To make them, you’ll make slits in your jalapenos so that you can scoop all the seeds out. Then you’ll stuff a mixture of cream cheese, cheddar cheese, and garlic powder inside. As much as you can fit.
Next, remove a tube of sausage from the plastic. (I use Jimmy Dean.) Cut the sausage into 8 slices, one for each jalapeno. Flatten each slice of sausage some and wrap and sculpt it around the jalapenos.
Next take a slice of bacon and wrap it around each one, securing it with a toothpick.
For best results, place the Armadillo Eggs on a baking rack set inside a large rimmed baking sheet. Line the baking sheet with aluminum foil for easy clean-up. If you don’t have a rack, just place them directly on a baking sheet.
Bake for about 25 to 30 minutes.
Then get ready to bite into a fantastically cheesy, meaty appetizer with a whole lot of kick. These Armadillo Eggs are great for tailgating or any Tex-Mex style meal.
Try these other recipes with Jalapeno Peppers:
- Jalapeno Popper Pasta Salad
- Pimento Cheese Stuffed Jalapenos
- Jalapeno Popper Chicken Burritos
- Jalapeno Popper Pigs in a Blanket
Armadillo Eggs made with jalapenos, cream cheese, sausage and bacon make a seriously tasty and spicy appetizer. You'll bite through bacon and sausage and into a gooey, cheesy whole jalapeno in the middle.
- 8 jalapenos
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1 pound ground breakfast sausage, in a tube
- 8 slices bacon
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place a baking rack on top.
Cut a thin sliver out of one side of each jalapeno and scoop out the seeds and membranes.
In a medium bowl, mix together cream cheese, cheddar cheese, and garlic powder.
Fill jalapenos with cream cheese mixture.
Cut sausage into 8 slices. Mold a piece of sausage around each jalapeno.
Wrap a piece of bacon around each one, securing with a toothpick.
Place on prepared baking sheet.
Bake for 25 to 30 minutes or until bacon is crispy.
Position them so the slit in the jalapeno is facing up. This will help prevent the cream cheese mixture from oozing out as they bake.