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Learn how to make the classic American appetizer, armadillo eggs, using my easy recipe. They’re sweet, savory, and spicy, and you don’t need a grill!
Craving more finger foods? Try my cream cheese stuffed peppers, coconut shrimp, or fried chicken wings next.
If you’re looking for an outrageous appetizer to win over a crowd, let this be your new favorite recipe.
While they’re not actually eggs (could you imagine?), they’re even better. Made with stuffed jalapeños wrapped in sausage and bacon, they’re smothered in BBQ sauce and baked until glazed and golden.
What are armadillo eggs?
Armadillo eggs are a popular Texas BBQ appetizer named for their shape and appearance, which resemble an armadillo’s shell with a cheesy ‘egg’ in the center.
Table of Contents
Why I love this recipe
- Perfect for a crowd. These bad boys test the limits of an ‘appetizer.’ They’re huge, making them a perfect pre-dinner bite.
- The flavor. We’re talking juicy sausage, cheesy stuffed jalapeños, bacon, and BBQ sauce. How could they possibly get any better?!
- Multiple cooking methods. I prefer the convenience of the oven, but I also tested the air fryer and smoker, too.
- Easy to make in advance. Get them all ready to bake, then store them in the fridge until you’re ready to bake.
Ingredients needed
- Pork sausages. Any regular pork sausage works well for this recipe.
- Bacon. Look for thin-cut wide slices of bacon that’ll crisp up quickly.
- Jalapeño peppers. You’ll need medium-sized peppers.
- BBQ sauce. Buy your favorite one from the market and aim for one with the least amount of added sugar.
- Cream cheese. For creaminess.
- Shredded cheddar cheese. For a sharp, cheesy flavor.
- Seasonings. I used garlic powder, onion powder, and chili powder for a little heat.
- Salt and black pepper. To taste.
- Brown sugar. For a subtly sweet flavor.
How to make armadillo eggs
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine the cream cheese, cheddar cheese, and spices.
Step 2- Stuff the peppers. Cut the stems from the peppers, remove the seeds, and stuff the peppers with the cream cheese mixture.
Step 3- Shape the sausage. Remove the meat from the sausage casings and place it in a bowl. Form 6 meatballs.
Step 4- Shape the eggs. Take a meatball and wrap it around a stuffed pepper, ensuring each pepper is covered. Wrap two pieces of bacon around it and secure with a toothpick. Repeat with the remaining meatballs.
Step 5- Bake. Place the meatballs on the baking sheet and bake for 30 minutes.
Step 6- Baste with BBQ sauce. Once the 30 minutes are up, brush the meatballs with the barbecue sauce and bake for another 5 minutes.
Alternative cooking methods
While I typically use the oven to bake my armadillo eggs, I’ve tested these out in both the air fryer and the smoker, so you’ve got some options.
Air fryer method. Place the formed eggs in a lined air fryer basket and air fry at 200C/400F for 10 minutes. Flip them and continue cooking for another 10 minutes or until done. Five minutes before they’re done, baste the outsides with BBQ sauce.
Smoker method. Place the formed eggs in the smoker and smoke at 250F for roughly 2 hours or until fully cooked. I suggest using a mild wood, like hickory or maple wood.
Arman’s recipe tips
- Use gloves to handle the peppers. Jalapeños are VERY potent, so wear gloves lest you burn your eyes (ask me how I know!).
- You’ll know the meat is fully cooked once it reaches an internal temperature of 165F. Use an instant-read thermometer to double-check.
- Wrap the peppers tightly. So the cheese doesn’t ooze out.
- Let them rest before serving. A few minutes will give the cheese time to settle and make them easier to handle.
Variations
- Get crispy bacon. Broil the eggs for the remaining 1-2 minutes.
- Make bite-sized poppers. Instead of using the whole jalapeno pepper per portion, use half or a quarter of the jalapeno pepper per popper.
- Use a different sausage. I like pork sausage, but I also tested chicken sausage and ground beef, and both turned out delish.
Storage instructions
To store: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. I don’t recommend freezing them.
To reheat: Bake them at 350F until warm or microwave them in 15-second intervals.
Frequently asked questions
To confirm if they’re fully cooked, use a meat thermometer and look for an internal temperature of 165F.
More game day snacks
Armadillo Eggs
Video
Ingredients
- 3 ounces cream cheese
- 2 ounces cheddar cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 medium jalapeno peppers
- 1 pound pork sausages
- 12 slices bacon thick cut
- 1 cup barbecue sauce
- 1/2 teaspoon brown sugar
Instructions
- Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
- In a small bowl combine the cream cheese, cheddar cheese and spices.
- Cut off the stems from jalapeno peppers and remove the seeds.
- Fill the peppers with the cream cheese filling and set aside.
- Remove the meat from sausage casings and place it into the bowl. Form 6 meatballs.
- Take the meatball and wrap it around the jalapeno pepper, ensuring each pepper is completely covered.
- Wrap two bacon slices around each meatball and secure it with a toothpick.
- Place the meatballs on the baking sheet and bake in the oven for 30 minutes.
- Once the 30 minutes is up, baste the meatballs with the barbecue sauce and bake for another 5 minutes.
Notes
Nutrition
Originally published July 2023, updated and republished August 2024
On photo this recipe looks like art. But why doest it called “eggs”? If it doesnt contain them? Maybe because of the look?
On photo these look so interesting. Thanks for the recipe!