Texas Armadillo Eggs

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Total Time
30 mins
30 mins

This is a wonderful appetizer. The flavors of Jalapeno, pork sausage, and cream cheese make mouths water. My family loves this, and begs for it on every holiday.

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  • 20 whole pickled jalapeno peppers (I use a large can of San Marcos brand, you can also use fresh jalapenos, steamed for a few minutes)
  • 1 lb pork sausage (I use Hot Pork Sausage from Owens)
  • 1 cup breadcrumbs
  • 1 egg
  • 1 (8 ounce) container soft cream cheese (I use non-fat)


  1. Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
  2. Combine sausage, egg, and bread crumbs in a bowl.
  3. Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
  4. Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
  5. Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
  6. Serve with or without a salsa dip.