Description
Armadillo Eggs are a delicious, smoky appetizer featuring jalapeños stuffed with a savory mixture of breakfast sausage and cream cheese, wrapped in bacon, and baked to perfection. This crowd-pleaser balances spicy heat with creamy, cheesy goodness and crispy bacon for a satisfying bite that’s perfect for game day or any party.
Ingredients
Scale
Jalapeños
- 12 large jalapeños
Sausage Filling
- 1 lb (450g) breakfast sausage (mild or spicy, depending on preference)
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- Salt and pepper, to taste
Bacon Wrap
- 12 slices bacon (thin or thick-cut, depending on preference)
- Toothpicks (for securing bacon)
Instructions
- Prepare the Jalapeños: Slice the jalapeños in half lengthwise and carefully remove the seeds and membranes to reduce their heat, using gloves if preferred to protect your hands from the spicy oils.
- Make the Sausage Mixture: In a mixing bowl, combine the breakfast sausage, softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika (if using), and salt and pepper. Mix thoroughly until all ingredients are evenly blended.
- Stuff the Jalapeños: Spoon the sausage mixture evenly into each jalapeño half, filling them generously but not overflowing.
- Wrap with Bacon: Wrap each stuffed jalapeño half with a slice of bacon, securing the ends with toothpicks to hold the bacon in place during cooking.
- Bake the Armadillo Eggs: Preheat the oven to 375°F (190°C). Place the bacon-wrapped jalapeños on a baking sheet lined with foil or parchment paper. Bake for 25-30 minutes or until the sausage is fully cooked, the bacon is crisp, and the jalapeños are tender. If the bacon isn’t crisp enough, you can broil for an additional 1-2 minutes, watching carefully to prevent burning.
Notes
- Wear gloves while handling jalapeños to avoid skin irritation.
- Adjust the level of spice by including or removing more seeds and membranes.
- For a smokier flavor, use smoked paprika or smoked sausage.
- Baking times can vary depending on the thickness of the bacon and the size of jalapeños; ensure sausage is cooked through by checking internal temperature reaches 160°F (71°C).
- Serve with ranch dressing or your favorite dipping sauce for extra flavor.
- To prepare ahead, assemble the jalapeños, wrap with bacon, and refrigerate until ready to bake.
