Armadillo Eggs made with jalapenos, cream cheese, sausage and bacon make a seriously tasty and spicy appetizer. You’ll bite through bacon and sausage and into a gooey, cheesy whole jalapeno in the middle.

 
You’ll notice there is no egg involved in Armadillo Eggs. I imagine they got the name because they resemble Armadillo Eggs.
Alot of Armadillo Egg recipes involve smoking them, but I prefer to make mine in the oven. They really aren’t hard to make, plus they are a low carb, keto-friendly appetizer.

 
To make them, you’ll make slits in your jalapenos so that you can scoop all the seeds out. Then you’ll stuff a mixture of cream cheese, cheddar cheese, and garlic powder inside. As much as you can fit.

Next, remove a tube of sausage from the plastic. (I use Jimmy Dean.) Cut the sausage into 8 slices, one for each jalapeno. Flatten each slice of sausage some and wrap and sculpt it around the jalapenos.
 
Next take a slice of bacon and wrap it around each one, securing it with a toothpick.
For best results, place the Armadillo Eggs on a baking rack set inside a large rimmed baking sheet. Line the baking sheet with aluminum foil for easy clean-up. If you don’t have a rack, just place them directly on a baking sheet.
Bake for about 25 to 30 minutes.

 
Then get ready to bite into a fantastically cheesy, meaty appetizer with a whole lot of kick. These Armadillo Eggs are great for tailgating or any Tex-Mex style meal.

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