Beazell's Cook Book

Armadillo Eggs by Courtney Hanahan

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(adapted from Duck Dynasty's Willie's Armadillo Eggs)

6 to 8 large jalapeño peppers, cut in half lengthwise, seeds and ribs removed
1 package (8 ounces) cream cheese, softened
2 pounds breakfast sausage, formed into 12 to 16 patties (she used Mild, Jimmy Dean)
1 pound bacon, sliced thin
1 stick (¼ pound) butter, melted
Beazell's Cajun Seasoning

Remember to use gloves while removing the seeds and cleaning the jalapeños!

Heat your oven to 400ºF. Fill each jalapeño half with cream cheese. Sprinkle the cream cheese with Beazell's Cajun Seasoning. Wrap sausage around each jalapeño half, making sure to cover the entire jalapeño. Then wrap each "egg" with with a slice of bacon.
Bake in the oven for 15 to 20 minutes, then broil until the bacon is crispy.

Remove the eggs from oven and using a pastry brush, cover with melted butter.

These can also be grilled outside on indirect heat.


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