Makes 6 to 16 servings • Outdoor grill (optional)
6 to 8 large jalapeño peppers, cut in half lengthwise, seeds and ribs removed
1 package (8 ounces) cream cheese, softened
2 pounds breakfast sausage, formed into 12 to 16 patties
1 pound bacon, sliced thin
1 stick (1/4 pound) butter, melted
1. If you’re using a grill, heat it to medium. If not, heat the oven to 400°F.
2. Fill each jalapeño half with cream cheese. Mold sausage around each jalapeño half, making sure to cover the entire jalapeño. Wrap each “armadillo egg” with a slice of bacon.
3. Cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy. If you don’t have an outdoor grill, bake in the oven for 15 to 20 minutes, then broil until the bacon is crispy.
4. Remove the eggs from the grill or oven and cover with melted butter.
A Note from Miss Kay
I know these aren’t real armadillo eggs; I just love the name! Willie uses this recipe a lot. In fact, it’s in his book, The Duck Commander Family, along with other things he likes to cook. I love to talk recipes with Willie. I am so proud that he loves to cook and eat—just like I do!