1/2 Photos of Texas Woodpecker Eggs
1 hr 45 mins
Bert's Kitchen Witch's Note:
This recipe originally came to me from my good friend, and Ex-MIL, Barbara Carroll. It is similar to "Texas Armadillo Eggs", but uses boiled eggs in place of the stuffed Jalapeños. WARNING* These are addictive to Egg-Lovers!
My Private Note
Units: US | Metric
- 1Preheat oven to 300 degrees.
- 2Lightly spray a large baking pan with cooking spray.
- 3Mix together the sausage (raw) and grated pepper Jack cheese.
- 4Add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed.
- 5This will make a very stiff dough, and should now be kneaded for about 3 minutes.
- 6Pinch off pieces of the dough, almost the size of the eggs, and flatten out the piece into a "pancake", about 1/4 inch thick.
- 7Place one boiled, peeled egg in the center of each "pancake" and roll the dough around each egg to cover it all the way around evenly.
- 8Seal any edges together with your fingers.
- 9Continue this until all of the eggs are covered in the dough.
- 10Place the box of Shake' N Bake into a large shallow dish.
- 11Crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat.
- 12Roll each egg in the Shake' N Bake, then in the egg wash, and back again through the Shake 'N Bake.
- 13Lay each egg on the prepared baking sheet as it is done.
- 14Bake at 300 degrees for 30 minutes.
- 15The "Woodpecker Eggs" will seem soft to the touch when they first come out of the oven, but as they cool, they will "crust" nicely.
Browse Our Top Breakfast Recipes
Nutritional Facts for Texas Woodpecker Eggs
Serving Size: 1 (220 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 654.8
- Calories from Fat 408
- Total Fat 45.3 g
- Saturated Fat 19.5 g
- Cholesterol 653.5 mg
- Sodium 1117.7 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 0.6 g
- Sugars 4.8 g
- Protein 39.1 g