Armadillo Eggs make a wonderful breakfast or anytime treat. Though time consuming, they are easy to make and well worth the effort. The blend of flavors are what make them so popular. Always a hit with anyone who loves jalapenos, sausage and cheese.
- 4 Fresh Jalapeno Peppers
- 1 Roll of your favorite sausage - We use Williams Sage
- 1 80z Package of Shredded Cheddar Cheese
- 1 Can of 8 Large Biscuits - We use Butter Flavored
Cut the end with the stem off the jalapenos. Cut in half length-wise and scoop out the seeds. (If you like them really hot, you can leave the seeds in)
Fill all eight halves with shredded cheddar cheese. Now pre-heat your oven to 375 degrees.
Divide the roll of sausage into 8 sections and form into patties big enough to wrap around cheese-filled jalapenos. Then proceed to wrap each jalapeno and form a seal with the sausage. Line a baking sheet with foil then place sausage rolls on baking sheet. Cook in pre-heated oven for 45 minutes or until sausage is done. Remove from oven.
Open the can of biscuits. Flatten biscuits with your palms until large enough to wrap around jalapeno cheese sausages. Wrap the sausages with the biscuit and form a seal. Do these one at a time. Line your baking sheet again with aluminum foil and spray lightly with cooking spray. Place Armadillo Eggs on the cookie sheet. Top eggs with more cheddar cheese and place in oven for the recommended cooking time of your biscuits.
Best when served immediately, but can be stored in the refrigerator for up to a week. To reheat - place in microwave on high for 45 seconds.
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