This Armadillo Eggs recipe is a cross between 3 recipes I previously posted; my Jalapeno Poppers, Scotch Eggs and my Cheese Bombers. In fact, these are a lot like Potato bombs too. But, basically, you end up with a jalapeno popper that’s wrapped in sausage, bacon and baked to perfection. This recipe is fun and it can be baked or grilled and served as an appetizer, side dish or even as the main course.
How to make the Armadillo Eggs
Normally, Armadillo Eggs are made whole, meaning one whole pepper is usually stuffed then wrapped with sausage and bacon. I like to cut them in half, instead, then wrap the peppers and I show you how to do both in the video tutorial. I also like to season the cream cheese filling with a few ingredients that make these poppers taste better. Fill each pepper half with cream cheese, then all you have to do is flatten out a few ounces of raw ground sausage and wrap the entire pepper. Then wrap with 2 pieces of bacon for each one and bake over a cookie or baking sheet with a wire rack.
If you don’t want the skin on your hands to burn all night, I recommend that you wear gloves.
Oven Baked or Grilled Armadillo Eggs
Over all, these Armadillo Eggs take about a half hour to cook, in the oven. On an open grill, you’re probably looking at upwards of 30 to 45 minutes of grilling. It really just depends on your heat and/or if the lid is open or closed. Usually, a good rule of thumb is to just cook and turn until the bacon is crispy on all sides.
Armadillo Eggs Ingredients:
3 to 6 Jalapeno Peppers 1 lb Sausage 1 lb Bacon 1 pkg Cream Cheese 1/2 tsp Garlic Powder 1/2 tsp Onion Powder Salt and Pepper to taste
Be sure to watch the short video tutorial and bake the Armadillo Eggs at 400° Fahrenheit for 12-15 minutes on each side.
I love Scotch Eggs and if you are at all a fan of breakfast food, you’ll love them too if you don’t already. What this recipe consists of is basically just a boiled egg that is wrapped in a thin layer of sausage, then rolled in seasoned bread crumbs and fried. They are very simple to make and very tasty. Though, I do prepare a hard boiled version of this recipe, it is very common for the eggs to have a runny yoke in the middle. So if that’s something you prefer, you will most likely have to cook soft boiled eggs instead and that’s entirely up to you.
How To Make Scotch Eggs
For this Scotch Eggs Recipe, start by boiling the eggs, then set out 3 bowls for dipping. Season the flour with the salt, pepper and paprika in one bowl. In another, beat the eggs to make a wash. In the third bowl you will add the bread crumbs. If you are using the stuffing, add the crumbs to a food processor with the parsley and pulse until smooth. Cut the Sausage into 12 equal portions, then press and roll flat until each is about 1/4 of an inch thick, then wrap around each boiled egg pinching off the excess and pressing with both palms together with light pressure to form each shape. Then roll in flour, then the egg wash and bread crumbs, again applying pressure with both palms but firmly to assure the crumbs stick. Then let them rest for 5 minutes before frying. For deep fryers, cook at 350 for 3 1/2 Minutes. For pan frying, cook in 1 1/2 inches of oil for about 8 minutes, on low heat, turning over once. Dab on paper towels then serve your Scotch Eggs or refrigerate.
Scotch Eggs Ingredients:
1 dozen Boiled Eggs
1 1/2 lbs Pork Sausage
2 eggs, for wash
1 cup Seasoned Flour
1/2 tsp Salt
1/2 tsp Black Pepper
1/3 tsp Paprika
1 cup Seasoned Stuffing Bread Crumbs, (or Panko)
1 pull fresh Parsley, 2 tbsp worth
Oil for frying
Be sure to watch the short video tutorial demonstrating this Scotch Eggs recipe.