These are, by far, the most requested dish from friends & family when they come to visit. Armadillo eggs are fun & easy to make and are an affordable way to feed a crowd. I haven’t reinvented the wheel too much with this traditional recipe and I guarantee, you’ll be impressed when you bite into your very own armadillo egg!
Ingredients
- 18 strips of your homemade bacon
- One pound of ground pork breakfast sausage
- 12 whole jalapenos
- Six ounces of cream cheese
- ½ cup of shredded sharp cheddar cheese
- ½ cup of shredded monterey jack cheese
- Three tbsp of your favorite sweet rub
- One cup of your favorite sweet BBQ sauce
- Sandwich sized plastic storage bag
Instructions
You’ll first want to make sure your ground pork breakfast sausage and cream cheese are out of the fridge and getting to room temperature. While this happens, wash your jalapenos then core them. Make sure to remove the tops and all seeds. Set them aside then follow these steps:
- Preheat your smoker to 275F
- Combine your room temp cream cheese with both shredded cheeses
- Mix in your favorite sweet rub to the cheese mixture
- Pour this mixture into the plastic bag and cut one corner of the bag
- This creates a piping bag to get your cheese into your jalapeno
- Grab a pepper and squeeze the cheese into it
- Repeat until all 12 jalapenos are filled
- Grab a chunk of the ground pork breakfast sausage and cover the pepper
- It should look like a decent sized egg
- Repeat until all 12 peppers are covered in the sausage
- Sprinkle another layer of sweet rub on each egg; a light coating is perfect
- Wrap two stripes of bacon per egg
- Cut the remaining six strips in half
- Use those halves to cover the tops and bottoms of the eggs
- Place each egg on your smoker until IT reaches 165F
- This should take close to two hours
- When your eggs are near desired IT, brush BBQ sauce onto each egg
- Remove from grill when IT reaches 165F and let rest for 10 minutes
- Serve them hot and enjoy!
