Ingredients for Reinertsen Armadillo Eggs
- Medium Sharp Cheddar
- 1 lb spicy bulk sausage
- 1 cup biscuit mix
- 6-8 large jalapeno peppers
- 1 1/2 cups shredded Monterey Jack cheese
- 2 large eggs
- 1 cup Shake 'n Bake for pork
- Ranch dressing (optional)
- Sour cream (optional)
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How to Make Reinertsen Armadillo Eggs
- Preheat oven to 300°F (150°C).
- In a large bowl, combine 1 lb ground sausage, 1.5 cups shredded Monterey Jack cheese, and 1 cup biscuit mix. Gently mix until combined.
- Halve 6-8 large jalapeño peppers lengthwise. Remove seeds and membranes, then fill each pepper half with approximately 1 tablespoon of the Monterey Jack cheese.
- Divide the sausage mixture into 6-8 equal portions. Flatten each portion into a small pancake shape. Wrap each jalapeño pepper half with a sausage mixture pancake, sealing the edges to enclose the cheese filling completely.
- In a shallow bowl, whisk 2 large eggs. Dip each stuffed jalapeño into the beaten eggs, ensuring it's fully coated.
- Roll each egg-dipped jalapeño in 1 cup Shake 'n Bake breadcrumbs. Place them seam-down on an ungreased baking sheet.
- Bake for 30-35 minutes, or until golden brown and heated through. Serve immediately and enjoy!
- (Optional) Serve with your favorite dipping sauce, such as ranch dressing or sour cream.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
9g
Fat
78g
Carbs
6g
