This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 55 mins

Armadillo Eggs

Read Reviews (66)

"A great side dish or appetizer with a little kick. I got this recipe from my mother." — Jennifer

Ingredients Edit and Save

Watch video tips and tricks

Roasted Asparagus with Prosciutto & Poached Egg

Pickled Eggs II

Hash Brown and Egg Casserole

Di's Delicious Deluxe Deviled Eggs

Bacon Cheddar Deviled Eggs

How to Make Deviled Eggs

Southwestern Egg Rolls

Best Egg Rolls

Individual Baked Eggs

Freshly Ground vs. Pre-Ground Pepper

Garlic: Fresh Vs. Powdered

Types of Salt

Original recipe makes 12 servings Change Servings

24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded

1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed

Check All Add to Shopping List

Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 55 mins

ADVERTISE WITH US

My husband and I had a wonderful time preparing these together. We were a bit unsure if the sausage needed to be cooked ahead of time and from our experience it does not have to be cooked. They are so yummy! If you do not like really spicy foods you can substitue the whole jalapeno for a green chile pepper instead. You can also stuff the jalapenos with 1/2 cream cheese mixture and 1/2 montery jack cheese mixture. You have got to try this recipe anyway you decide to make it...

—JBECKSVOORT

See full review »

Most Helpful Critical Review

Jan 25, 2004

These were good but next time I don't think I will make 'eggs'. I think I will just roll out the sausage dough with a greased roller and put green chili peppers and shredded pepper jack cheese on half of the dough, fold over, seal, and then cook. Let it cool enough so the cheese doesn't run, then slice into bite size pieces. I left out the pepper flakes because I didn't want 'hot'. I also only used 2 teaspoons of garlic salt and that was plenty. As another reviewer stated, had to add 1/3 cup of milk to get the extremely dry mixture to mix.

—Wilemon

See full review »

81 Ratings

See other versions of this recipe!

Dec 30, 2003

This was very dry and hard to handle. I added 1/3 cup milk to the batter and it worked very well. Also tried with Cream Cheese in the jalepenos and it was wonderful!

—doubledare

See full review »

Jan 25, 2004

The batter needs about 1/2 cup of milk to make the it stick to the pepper and cheese. Just the right amount of spiciness for me.

—schmerna

See full review »

Jan 31, 2005

This dish has been a hit! Now I'm "told" what to bring to pot-luck dinners. I've modified the recipe by using garlic powder instead of the salt. To save time, I chop up the jalopeno's and place with the cheese on top of the coating mixture. Then I roll into logs and bake. After they cool, I slice and serve with ranch dressing. They usually disappear within minutes!

—Pamela

See full review »

Jan 25, 2004

These are good hot from the oven or cold from the fridge. Great appetizer for casual get togethers. I have a couple of time saving tips: Cut the stem off of the jalapeno and scoop out the seeds and membrane with the tip of your potato peeler. Rather than cubing the cheese, cut it into rectangles and just slip it in from the end that you cut the stem from. For the reviewer who wanted more zip: toss the balls into Shake and Bake for Pork, the hot and spicy type. That ups the heat without hiding the flavor.

—PERSONALBAKER

See full review »

Jan 25, 2004

This is a very time consuming and tedious recipe, but as with many other things in life, the finished product is worth the wait! I have made these several times exactly as the recipe states. Next time, I may follow another viewers advice and cut the peppers in half. That should cut down on the pepper prep time. These armadillo eggs are a family favorite.

—STREEVES1

See full review »

Mar 30, 2009

These were really tasty! I agree that next time I might just cut up the peppers and make more of a log out of this just for easier making. My jalapenos were large and I had no idea how this was supposed to look, so I was only able to make 9 "eggs". That's a pretty far cry from the 24 that the recipe said it would make. I loved the spice in these - it was perfect for us. I did add some cream cheese to the stuffing of the peppers, which was yummy. I also had to add one egg to the "breading" in order to make it sticky and hold together around the peppers. I would grab a handful of the sausage/breading mixture and then flatten it in my hand (like a hamburger patty, but VERY thin) and then put the jalapeno in the middle and roll the patty around the pepper. It would then take a little smooshing to make it perfectly fit around, but I think this method seemed to work well. All together a very good recipe. I have included a few before and after pics so others can see what it looked like for me.

—curly girl

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Easy Armadillo Eggs

Kim's Armadillo Eggs

Texas Egg Rolls

Egg and Sausage Casserole

Christmas Green Chile Egg Casserole

Hash Brown and Egg Casserole

Individual Egg Tarts

Sausage Egg Casserole

Egg and Spinach Casserole

Southwest-Style Egg Rolls

ADVERTISE WITH US

Nutrition

Calories
541 kcal
27%

Carbohydrates
15.7 g
5%

Cholesterol
98 mg
33%

Fat
42.3 g
65%

Fiber
1.3 g
5%

Protein
24.8 g
50%

Sodium
1390 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Armadillo Eggs

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 541
Calories from Fat: 380

% Daily Value *
Total Fat 42.3g 65 %
Saturated Fat 21.3g 107 %
Cholesterol 98mg 33 %
Sodium 1390mg 56 %
Potassium 247mg 7 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 1.3g 5 %
Protein 24.8g 50 %
** Sugars 1.7g
Vitamin A 24 %
Vitamin C 23 %
Calcium 74 %
Iron 18 %
** Thiamin 26 %
Niacin 47 %
** Vitamin B6 22 %
** Magnesium 11 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.