Armadillo Eggs

Armadillo Eggs

Unbaked Armadillo Eggs may be frozen up to 1 month. Remove from freezer, and bake at 375° for 30 to 35 minutes or until golden.

Southern Living MAY 2005

  • Yield: Makes 10 appetizer servings
  • Prep time: 45 Minutes
  • Bake: 30 Minutes


  • 20 canned, whole jalapeño peppers*
  • 3 cups (12 ounces) shredded sharp Cheddar cheese, divided
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 pound ground mild pork sausage
  • 2 cups all-purpose baking mix
  • 2 large eggs, lightly beaten
  • 1 (6-ounce) package seasoned coating mix for pork


Cut a slit lengthwise on one side of peppers, leaving other side intact; remove seeds. Stuff each pepper with about 2 teaspoons sharp Cheddar cheese. Pinch edges to close; set aside.

Combine remaining 2 cups sharp Cheddar cheese, Monterey Jack cheese, sausage, and baking mix.

Pinch off about 2 rounded tablespoons of dough; shape into a 1/4-inch-thick patty. Place a pepper in center of patty, and wrap dough around pepper. Dip in egg; dredge in seasoned coating mix. Place on a lightly greased 15- x 10-inch jelly-roll pan. Repeat with remaining dough and peppers; cover and chill up to 2 hours, if desired.

Bake at 375° for 30 minutes or until golden.

*Whole pepperoncini peppers may be substituted for jalapeño peppers.

Note: For testing purposes only, we used Shake 'N Bake Seasoned Coating Mix for Pork for seasoned coating mix and Bisquick for all-purpose baking mix.


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Armadillo Eggs Recipe