Bacon-Wrapped Smoked Armadillo Eggs

Spicy jalapeños stuffed with cheese, covered in breakfast sausage and wrapped in bacon. Smoked over charcoal and glazed with BBQ sauce, these Armadillo Eggs are an ultimate Texas BBQ delicacy.

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 2 30

Total Time 3

Servings

Calories 789kcal

Author Breanna Stark

Ingredients

4 large jalapeños (hollowed out)
1 block cream cheese (softened)
1 cup cheddar cheese (shredded)
1 lbs spicy breakfast sausage
12 slices bacon
6 tbsp BBQ rub
4 tbsp BBQ sauce

Instructions

Pre-heat your grill or smoker to 250°F.
Start by chopping the tops off your jalapeños. Then, using a butter knife, remove the core.
In a small bowl, mix the cream cheese, shredded cheese, and 2 tablespoons of BBQ rub.
Transfer the cream cheese mixture to a piping bag and pipe the mixture into the center of each hollowed-out jalapeño.
Cut the pound of breakfast sausage into 4 equal sections.
Wrap each jalapeño in breakfast sausage to create an egg-shaped ball.
Wrap each one in 2-3 slices of bacon (depending on the size of your jalapeños).
Sprinkle the remaining 4 tablespoons of BBQ rub over the top of the bacon.
Place the Armadillo Eggs directly on the grates of your grill and let them cook for 2 hours.
Coat each Armadillo Egg in a light layer of BBQ sauce.
Place back on the grill for another 30 minutes.
Let cool for 15-20 minutes, then slice in and enjoy!

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