Armadillo Eggs Recipe

4.5 4 5
Armadillo Eggs Recipe
Armadillo Eggs Recipe photo by Taste of Home
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Armadillo Eggs Recipe

Read Reviews
4.5 4 5
Publisher Photo
The crust is crispy, and the peppers give this dish a nice zesty flavor. —Peggy Campbell, Welch, Texas
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 3 cans (12 ounces each) pickled jalapeno peppers
  • 4 cups shredded cheddar cheese, divided
  • 1 pound bulk pork sausage
  • 1-1/2 cups biscuit/baking mix
  • 3 large eggs, lightly beaten
  • 2 envelopes pork-flavored seasoned coating mix

Directions

Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.
Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown. Yield: about 3 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Armadillo Eggs in Country August/September 2004, p51

Nutritional Facts

1 each: 126 calories, 8g fat (4g saturated fat), 36mg cholesterol, 543mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 5g protein.

  • 3 cans (12 ounces each) pickled jalapeno peppers
  • 4 cups shredded cheddar cheese, divided
  • 1 pound bulk pork sausage
  • 1-1/2 cups biscuit/baking mix
  • 3 large eggs, lightly beaten
  • 2 envelopes pork-flavored seasoned coating mix
  1. Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.
  2. Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown. Yield: about 3 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Armadillo Eggs in Country August/September 2004, p51

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Reviews forArmadillo Eggs

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NevadaRose User ID: 4283670 67107
Reviewed Mar. 25, 2012

"These took a lot longer to make than 40 minutes. That said, these are really good - spicy, but not so hot that you were reaching for the milk. I had a mix of medium and small fresh jalapenos, and think next time I will use only small peppers - I ran out of filling at 24 peppers. Took these into work where they were well received. Didn't finish the first day, but everyone insisted on my leaving the remainder so they could heat up the next morning - even good reheated!"

MY REVIEW
Pootsyanne User ID: 1798720 67106
Reviewed Mar. 11, 2012

"HUGE HIT!!! I have made these with reduced fat biscuit mix, fat free cheese and turkey sausage. Can't even tell they are lower in fat. One suggestion, I had better luck stuffing them with chunks of cheese instead of the shredded cheese. I also made a double batch and froze half. Still super yummy!"

MY REVIEW
bekafina User ID: 5713900 151797
Reviewed Dec. 20, 2010

"These are great!! Instead of pork sausage we used a brisket that we had smoked the day before.. we also panko flakes.. Fantastic flavor."

MY REVIEW
pennydog User ID: 1328827 99055
Reviewed Jun. 3, 2008

"These are really great. I used fresh jalapeno peppers and made my own coating. Also I made them ahead of time all but the egg and coating and put them in the freezer, then when I had company I just took them out dipped in the egg and coating mixture and impressed everyone!!!"

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