I judged The Big Green Egg Fest last weekend aptly called Eggs On the Beach at Seascape Resort. One of the teams had a delicious popper that caught all of the judges attention. It reminded me of how great this recipe is, and how much I love it. I don’t make it often for good reason, but when football season rolls around, well, it’s time!
These Armadillo Eggs are stuffed with cream cheese, wrapped in sausage and again with bacon before being grilled to perfection. They are not for the faint of heart or those seeking low-cal-vegetarian options, but are certain to be a hit with your tailgating crowd, especially if they are perched in front of the TV watching the big game with a cold beer in hand.
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 16 patties
1 pound bacon, sliced thin
1 stick butter, melted (optional)
If you’re using a grill, heat it to medium. If not, heat the oven to 400 degrees F. Fill each jalapeño half with cream cheese.
Mold sausage around each jalapeño half, making sure to cover the entire jalapeño. Wrap each “armadillo egg” with a slice of bacon.
Cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy. You can also partially grill and finish in the oven for more flavor.
If you don’t have an outdoor grill, bake in the oven for 20 minutes, then broil until the bacon is crispy.
Remove the eggs from the grill or oven and cover with melted butter (optional).
Photo Credit: Louisiana Cookin’ Magazine