Armadillo Eggs Oven Or Smoker

Craving more finger foods? Try my cream cheese stuffed peppers, coconut shrimp, or fried chicken wings next. If you’re looking for an outrageous appetizer to win over a crowd, let this be your new favorite recipe. While they’re not actually eggs (could you imagine?), they’re even better. Made with stuffed jalapeños wrapped in sausage and bacon, they’re smothered in BBQ sauce and baked until glazed and golden.

Why I love this recipe

Perfect for a crowd. These bad boys test the limits of an ‘appetizer.’ They’re huge, making them a perfect pre-dinner bite. The flavor. We’re talking juicy sausage, cheesy stuffed jalapeños, bacon, and BBQ sauce. How could they possibly get any better?! Multiple cooking methods. I prefer the convenience of the oven, but I also tested the air fryer and smoker, too. Easy to make in advance. Get them all ready to bake, then store them in the fridge until you’re ready to bake.

Ingredients needed

Pork sausages. Any regular pork sausage works well for this recipe. Bacon. Look for thin-cut wide slices of bacon that’ll crisp up quickly. Jalapeño peppers. You’ll need medium-sized peppers. BBQ sauce. Buy your favorite one from the market and aim for one with the least amount of added sugar. Cream cheese. For creaminess. Shredded cheddar cheese. For a sharp, cheesy flavor. Seasonings. I used garlic powder, onion powder, and chili powder for a little heat. Salt and black pepper. To taste. Brown sugar. For a subtly sweet flavor.

How to make armadillo eggs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Armadillo eggs are a popular Texas BBQ appetizer named for their shape and appearance, which resemble an armadillo’s shell with a cheesy ‘egg’ in the center.

Arman’s recipe tips

Use gloves to handle the peppers. Jalapeños are VERY potent, so wear gloves lest you burn your eyes (ask me how I know!). You’ll know the meat is fully cooked once it reaches an internal temperature of 165F. Use an instant-read thermometer to double-check. Wrap the peppers tightly. So the cheese doesn’t ooze out. Let them rest before serving. A few minutes will give the cheese time to settle and make them easier to handle.

Storage instructions

To store: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. I don’t recommend freezing them. Air fryer method. Place the formed eggs in a lined air fryer basket and air fry at 200C/400F for 10 minutes. Flip them and continue cooking for another 10 minutes or until done. Five minutes before they’re done, baste the outsides with BBQ sauce. Smoker method. Place the formed eggs in the smoker and smoke at 250F for roughly 2 hours or until fully cooked. I suggest using a mild wood, like hickory or maple wood.

Get crispy bacon. Broil the eggs for the remaining 1-2 minutes. Make bite-sized poppers. Instead of using the whole jalapeno pepper per portion, use half or a quarter of the jalapeno pepper per popper. Use a different sausage. I like pork sausage, but I also tested chicken sausage and ground beef, and both turned out delish.

To reheat: Bake them at 350F until warm or microwave them in 15-second intervals.