Armadillo Eggs is packed with flavor and makes a hearty appetizer or can easily be served as a main course. Simple ingredients make this a family favorite.
If you loved our classic Bacon Wrapped Jalapeno Poppers, then you are going to love these bacon-wrapped Armadillo Eggs. Every bite has a spicy kick to it with a meaty texture.
This recipe is easy to make on your grill, oven or in the smoker. Add this easy appetizer for your next game day party or try one of these other jalapeno recipe РJalape̱o Popper Stuffed Cheesy Bread Recipe or Jalape̱o Deviled Eggs. For another easy appetizer, make these Sausage Balls Recipe.
What are Armadillo Eggs?
This Classic Texas BBQ Staple is an impressive appetizer. A cream cheese mixture is stuffed in a jalapeño, then ground sausage is wrapped around the jalapeño and then slices of bacon are wrapped to create a hearty recipe.
As the armadillo eggs are cooking, BBQ sauce is brushed on them to increase the depth of flavor. It is then smoked to perfection to serve with your favorite dipping sauce.
They are called Armadillo Eggs because of the oval shape and the bacon wrapped exterior resembles an egg. Despite the name, armadillos are mammals and do not actually lay eggs.
Ingredients
- Large Jalape̱os РCut the top and remove seeds and membranes
- Cream Cheese – Softened cream cheese works best
- Garlic Powder – If you are out check out these The Best Garlic Powder Substitute
- Barbecue Sauce – Try our homemade BBQ sauce with simple ingredients.
- Smoked Paprika – Adds smoky flavor and color but if all you have is regular paprika that will work also.
- Shredded Cheddar Cheese – Melts inside for a cheesy center. We recommend using freshly shredded for the best flavor.
- Ground Pork Sausage – Add for the savory layer around the jalapenos. I used breakfast sausage, but feel free to use the type you prefer. Mild, spicy, or chorizo would all be great options.
- Bacon – Wraps around the outside for a crispy, smoky flavor.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Armadillo Eggs
Step 1 – Preheat your smoker to 250 degrees Fahrenheit. Cherry, maple or hickory wood all work great for this recipe.Â
Step 2 РSlice the top off the jalapeno peppers. Then remove the seeds and membrane from the inside of the jalape̱os making sure to leave them whole.
Step 3 – In a small bowl, stir together the cream cheese, garlic powder, smoked paprika and cheddar cheese together.Â
Step 4 – Use a small spoon to fill each of the jalapeños with the cheese mixture. Use the back of the spoon to press the mixture into the core of the jalapeños.Â
Step 5 – Divide the sausage evenly into 6 servings. Use your hands to wrap the sausage around the outside of the jalapeño making sure that none of the pepper is visible.
Step 6 – Then wrap 2 pieces of bacon around the sausage wrapped jalapeños. Then place them in the rack in the smoker. Smoke them for approximately 2 hours until the internal temperature reads 165 degrees Fahrenheit. If the bacon does not stay around the jalapeno, you can secure with a toothpick.
Step 7 – Increase the smoker temperature to 400 degrees Fahrenheit. Â
Step 8 – Baste the armadillo eggs with the barbecue sauce. Cook for 2-3 minutes until the bacon is crispy.Â
Step 9 – Remove the armadillo eggs from the smoker. Let them rest for 5 minutes. Then they are ready to serve and enjoy!Â
How Long to Smoke Armadillo Eggs
Armadillo Eggs smoke for about 2 hours or when the internal temperature reaches 165 degrees. Cooking time could increase of the making this recipe with thicker bacon or sausage.
What is the Best Wood Chips to Use?
- Cherry – Adds a mild, slightly sweet flavor with a hint of fruity taste
- Maple – If you want a hint of sweetness, use Maple wood chips
- Hickory – Gives this recipe a traditional smoky flavor
Recipe Tips
- Cooking Time – Cooking the armadillo eggs will vary based on your smoker and the size of your jalapenos. I like to get about the same size so they cook about the same time.
- Crispy Bacon – After smoking the armadillo eggs for 2 hours, the bacon might be soggy. We recommend increasing the temperature of the smoker, and leave the Armadillo Eggs in the smoker for an additional 2-3 minutes to make the bacon crispy.
- Jalapeno Texture – It is important to note that the jalapeno texture will have a bit of a crunch after smoking. If you prefer a more softer jalapeno, you may want to roast the jalapeno for a few minutes before preparing the recipe.
Variation Ideas
- Spices – Feel free to use spices that you prefer. We have even added in ½ teaspoon of red pepper flakes for an extra layer of spice.
- Cheese – Add in shredded mozzarella cheese for a delicious variation.
Serving Recommendations
These Armadillo Eggs make the perfect game day appetizer. I like to serve them with a side of different dipping sauce such as Homemade Ranch Dip, Homemade BBQ Sauce and blue cheese.
They pair perfectly with our Veggie Tray Recipe and Italian Pasta Salad for an easy game day spread.
Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Freezer: These are great to make ahead. Freeze in a freezer safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheat: Place on a baking sheet and bake at 350°F for 10 to 15 minutes or until warmed through. You can also reheat them in the air fryer or microwave. The microwave will give them a softer texture.
Frequently Asked Questions
Yes! After preparing the Armadillo Eggs, place them on a foil lined baking sheet and bake at 400°F for about 30 minutes. Cooking time will vary depending on their size, so check that the sausage reaches an internal temperature of 165°F before serving.
Yes! Preheat the air fryer to 400°F. If your air fryer does not have a preheat setting, run it at 400°F for about 5 minutes. Add the prepared Armadillo Eggs and cook for about 20 minutes, flipping halfway through for even cooking.
We used breakfast sausage but you can substitute with mild, spicy or Italian sausage. Depending on the type of sausage the flavor will change. Use what your family prefers.
Armadillo eggs are usually made at home. But you might find them at a Texas BBQ restaurant.
More Easy Jalapeño Recipes
If you make this Armadillo Eggs Recipe, please leave us a comment or a star review. We love to hear from you.
Armadillo Eggs Recipe
Ingredients
- 6 large Jalapeños
- 4 ounces Cream Cheese softened
- ½ teaspoon Garlic Powder
- 1 Tablespoon Smoked Paprika
- 1 cup Shredded Cheddar Cheese
- 1 Pound Ground Pork Sausage
- 12 Slices Bacon
- 1 Cup Barbecue Sauce
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Instructions
- Preheat the smoker to 250°F. Cherry, maple, or hickory wood works well for this recipe.
- Cut the tops off the jalapeños. Carefully remove the seeds and membranes, keeping the peppers whole.
- In a small bowl, stir together the softened cream cheese, garlic powder, smoked paprika, and shredded cheddar cheese until well combined.
- Spoon the cheese mixture into each jalapeño, pressing it down gently to completely fill the pepper.
- Divide the sausage into 6 equal portions. Wrap one portion around each stuffed jalapeño, completely covering the pepper.
- Wrap 2 slices of bacon around each sausage-covered jalapeño.
- Place the armadillo eggs on a smoker rack and smoke for about 2 hours, or until the sausage reaches an internal temperature of 165°F.
- Increase the smoker temperature to 400°F.
- Brush each armadillo egg with barbecue sauce and cook for another 2–3 minutes, or until the sauce is set and the bacon is crisp.
- Remove from the smoker and let rest for 5 minutes before serving.
This is one of my favorite ways to serve eggs! The combination of bacon, cream cheese, sausage and jalapeños really make this appetizer extremely good!
So yummy! A must make appetizer recipe.
WOW THESE WERE AMAZING!
Delicious! These were a hit at our last get together!
These look fancy for a BBQ but they are very easy to make.