Bacon Wrapped Armadillo Eggs

Name: Bacon Wrapped Armadillo Eggs
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: American
Ingredients: Lane’s Spellbound Hot Rub; Lane’s Lil Spicy BBQ Sauce; 1lb ground sausage or Ground beef; 1 Pack of bacon; 4 large jalapeños or 6 medium; 8 oz Cream Cheese; 4 oz Pepper Jack Cheese (Shredded)

By Ryan Lane

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Brace yourself for an explosion of flavor! Smoked armadillo eggs with jalapeno, sausage, and bacon will tantalize your taste buds like never before. These poppable little morsels are packed with a noteworthy kick of heat from the jalapeno, a robust spiciness from the Lil' Spicy sauce, and just the right amount of salty-savory goodness from the sausage and bacon. Plus, they're super easy to whip up in a flash – perfect for game day snacks or as an appetizer at your next dinner party! So get fired up for some seriously delicious eats.

Bacon Wrapped Armadillo Eggs

Rated 4.5 stars by 13 users

Cuisine

American

Author

Lane’s

Servings

4

Prep Time

20 minutes

Cook Time

2 hours

Discover a new level of flavor excitement with our Bacon-wrapped Armadillo Eggs recipe. These are a true Texas BBQ go-to! A fusion of smoky jalapenos, cream cheese, and savory sausage, these tantalizing bites are a grill master's dream. Elevate your outdoor cooking game with this unique blend of textures and tastes, perfect for sharing with friends and family on any occasion.

Ingredients

Lane’s Spellbound Hot Rub
Lane’s Lil Spicy BBQ Sauce
1lb ground sausage or Ground beef
1 Pack of bacon
4 large jalapeños or 6 medium
8 oz Cream Cheese
4 oz Pepper Jack Cheese (Shredded)

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Directions

Set smoker around 250 to 275 degrees - We used Cherry Pecan wood as our smoke.
Alternately you can use an oven at higher temperatures around 375
In a bowl mix softened cream cheese, shredded pepper jack, and 1 tbsp Spellbound Hot Rub. Place in piping bag or you can use a large ziplock with a ½ inch cut on the corner.
Cut the tops off the jalapeños and core them out. Pipe the cream cheese mixture into the cored jalapeños.
Enclose each jalapeño with sausage/beef fully. Then wrap with bacon - it should take 2 to 3 slices of bacon per egg. We used 3 slices. Use toothpicks to hold bacon in place. Season sausage and/or bacon with Spellbound Hot Rub.
Place on smoker for 2 hours or until the internal temp of the sausage reached 165. Remove and increase the temperature of the smoker to 350 to 400, brush eggs with Lil Spicy BBQ Sauce and place back on the smoker/grill for a few minutes.
**At this point you want the bacon to be cooked to your preferred doneness.

Recipe Video

Recipe Note

We used Dr K's Tenn Cans for the Cherry Pecan smoke - Check them out here
You can absolutely do this in your oven. Just be sure to use foil in your pan and you can cook it at a higher temperature for a shorter amount of time.