Armadillo Eggs




Introduction: Armadillo Eggs

About: First, I am not a chef. I'm a pretty good home cook who has a serious passion for food that I like to eat. That hunger is what fuels my passion for food. The only things I love more than cooking are God, ...
I took a batch of these to work with me once to share with my co-workers.  I noticed one co-worker not eating any so I asked if he'd already tried one.  He sheepishly but seriously told me, "I'm gonna pass, I don't like eggs."  I couldn't help but laugh but then explained to him that armadillos don't lay eggs but I call them this because of their look after they're cooked.  After giving the ingredients, my co-worker ate and enjoyed the latest laying of Armadillo Eggs. 

These are great at a house party as hors d'oeuvres, appetizers, or as an entree'.  We serve them with spicy mayo, mayo mixed with a little lemon juice and Sriracha sauce, or habanero pepper jelly.

What you'll need:

7 - 10 Large Fresh Jalapeño peppers
1 pound sausage
1 cup Bisquick® Baking Mix
1 (8 ounce) package shredded Cheddar or Mexican cheese
1 (8 ounce) package Monterey Jack or Pepper-Jack cheese
Salt & Freshly Ground Pepper to taste

Step 1: Prepare the Peppers

Use whole fresh Jalapeno Peppers.  It will take anywhere from 7-10.  Don't use pickled peppers, the taste will be completely different.  Cut the stem end off the pepper.  Then using a serrated fruit spoon or a fruit baller, remove the seeds and ribs.  Stuff the pepper with cubed pepper-jack cheese and set aside.

Step 2: Prepare the Sausage

In a medium bowl, mix 1-pound sausage, 1-cup Bisquick, 1-8 ounce package shredded cheese, salt & ground pepper. (The seeds make the eggs hotter, so you choose whether to use them or not depending on your tolerance. I use them!)  Mix thoroughly. 

Step 3: Construction

Take enough of the sausage mixture, about 3-4 ounces, to make a thin patty a little bigger than your hand.  Place the prepared pepper in the middle of the patty and begin to form the sausage around the pepper.  (Make sure that you use enough sausage mixture so that the patty isn't too thin.  It will pull apart too easily during the cooking process if it is.) 

Work with the sausage covered pepper until it's in the shape of an egg.  (Don't worry, it'll take some practice to get it right.  Also try to keep your hands cold during this process.)   

Repeat this process until you have covered and formed all the peppers into eggs.

Step 4: Cook

Wipe a grill with Extra Virgin Olive oil and heat to medium high(350°),   Cook the eggs until you see the egg beginning to crack open.  Turn them to ensure even cooking with no burning or sticking.  (No pink pork sausage, cook them DONE!) 

Remove, rest, serve with spicy mayo or pepper jelly, ENJOY!



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    22 Discussions

    I love these! I make them with cream cheese inside and breakfast sausage outside, then wrap with bacon and throw them on the grill or in the oven. Then you dip them in pure maple syrup! Mmmmmm! But, I have to say, you need to use something other than extra virgin olive oil on your grill. Cold-pressed oils have a low smoke point and can burn. So use refined olive oil or canola instead.

    This is the second time I've made these, but I'm using beef instead of the sausage this time. They were a huge hit the first time! I hope I didn't mess them up with the change.

    just think in serving this whit a mexican style huacamole, mmmmm, jummy, jummy.

    sorry by the writting, i´m from mexico and i enjoy this way

    1 reply

    Thanks! When we serve these as an entree, we serve with a Spanish style rice, fresh salsa, and guacamole. ...and your writing is fine, just enjoy the food! :-)))

    I sure will give the Burger dogs and homemade sausage a try. I have made sausage from scratch but as you implied, it takes some time. Thanks for your input!

    Not to be rude, but it wasn't really implied; it was stated or suggested. But thank you for the recipe! My birthday is coming up and I'd like to make these for it. They sound soooo good! Thanks!

    Really? Why bother with a grammar correction here? I can understand a pet peeve, but this isn't the place to play that game.

    I just made these on the grill menus the biscuit and turned out great. I also made some scotch balls which also turned out great. There was a lot less flair up then when making jalepenon poppers ( Using bacon wrapped around cheese stuffed jalapeños ). Great instructable. Next time I will stuff with 1/3 white cheese.
    , followed by 1/3 yellow cheese' followed by 1/3 white cheese for a more eggy feel.
    Also, using non shredded cheese really speeds things up. I started it with shredded cheese but it took 2 times as long as clubbed cheese....

    What a great idea for a Southwest appetizer. Thanks. These are similar to the "Scotch Eggs" I make. I will check around to see if anyone has done Scotch eggs. If not I will add it to your wonderful idea.

    1 reply

    Yes, they do resemble Scotch Eggs, don't they? To me, they're easier to make, not as delicate. They certainly are themed on Southwest food.

    These look awesome, we'll probably make some tomorrow. They kind of remind me of scotch eggs... One thing we really like doing with them is dipping/rolling in scrambled egg batter, followed by crushed pork rinds. Gives them a nice crunchy "Shell"

    That really looks good. I have got to try this one for myself.