Armadillo Eggs

Beverley Williams


These are a popular appetizer in San Antonio.


☆☆☆☆☆ 0 votes

45 Min
25 Min


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16 medium
jalapeno peppers
1/2 lb
shredded monterrey jack cheese
1/2 lb
shredded cheddar cheese
1/2 lb
spicy breakfast sausage
1 1/2 c
biscuit mix
1 box
shake 'n bake (pork)
eggs, beaten

How to Make Armadillo Eggs


  • 1Mix Monterrey Jack cheese and sausage. Add biscuit mix a little at a time until thoroughly mixed. It should become a thick dough.
  • 2Knead for several minutes then set aside.
  • 3Cut a lengthwise slit on one side of each jalapeno leaving the other side intact. Remove the seeds.
  • 4Stuff each with cheddar cheese. Pinch edges together to close. Set aside.
  • 5Take a small piece of the dough mixture (2 rounded Tbsp.)and flatten it to 1/4 in thick. Wrap it around the stuffed pepper to make an egg shape. Be sure the pepper is sealed completely.
  • 6Dip the "egg" into the beaten egg then roll in the Shake 'n Bake to coat. Repeat with all the peppers.
  • 7Bake at 350 degrees for 20 to 25 minutes or until golden brown.
  • 8If you want to make these ahead of time: Unbaked Armadillo Eggs may be refrigerated up to 2 hours before baking or frozen up to 1 month. If frozen, add about 5 minutes to the baking time.

Printable Recipe Card

About Armadillo Eggs

Course/Dish: Meat Appetizers
Main Ingredient: Pork
Regional Style: Southwestern

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