Love jalapeno poppers? If you do, Smoked Armadillo Eggs are going to be your new favorite thing! They are not an egg at all. They are a jalapeno popper wrapped in sausage meat then covered in bacon. The combination of the spicy crunch of the pepper and gooey cheese center is mouthwatering!
One of my favorite recipes to make when we are entertaining is these Armadillo Eggs that are quick and easy to make then hands off as they cook on my smoker. Plus, they are a little “special” and something I find most people haven’t tried yet!
What Armadillo Eggs?
These Smoked Armadillo Eggs are a classic Texas BBQ staple and are essentially your favorite jalapeno popper wrapped in ground pork sausage which is then wrapped in bacon then smoked on your Traeger.
Why are they called Armadillo Eggs?
Simply because they resemble a Armadillo’s exterior shell with the bacon wrapped around them, plus they are shaped like large eggs.
Ingredients for Smoked Armadillo Eggs
- Jalapeno Peppers – I prefer larger ones so I can stuff them with more cream cheese. If you do use smaller ones you might have some leftover cream cheese and the layer of sausage meat will be thicker. You can always grab a few extra jalapenos and make more if they are smaller.
- Ground Sausage – I used a breakfast sausage but the options are endless. You could use mild, spicy, breakfast, honey garlic etc.
- Cream Cheese – Make sure this is softened so you can cream it together.
- Cheddar Cheese – Grab the block of cheddar cheese and grate it yourself. This will give you a better melt since the pre-shredded cheese have a anti-caking agent on them to prevent them from sticking together.
- Bacon – We like a thick sliced bacon so it doesn’t tear while wrapping the egg.
- Garlic Powder – Adds a little extra flavor.
What flavor Wood Pellets do I use?
We used our go-to competition blend of wood pellets for this recipe. It’s a blend of maple, hickory and cherry which we find a nice blend to smoke anything with.
This blend also works great for smoked chicken!
How to Make Armadillo Eggs
- Prep Smoker – Fill smoker with Kingsford Classic Hardwood Pellets according to manufacture’s instructions. Set the temperature to 250 degrees F.
- Prep Jalapenos – Wash and cut the tops off the jalapenos. Core the peppers and remove seeds and membranes.
- Mix Filling – In a small mixing bowl cream together cream cheese, cheese and garlic powder.
- Stuff Peppers – Take the cream cheese mixture and spoon it into the jalapenos making sure to press it down.
- Wrap Jalapenos – Take 1/6 of ground sausage and wrap it around the jalapeno evenly making sure none of the jalapeno is showing. Take and wrap two slices of bacon around sausage.
Smoking Armadillo Eggs
- The smoker should be heated to 250 degree F.
- Place the Armadillo Eggs on smoker grate and shut lid. Smoke for 2 hours or until internal temperature of the sausage is 160 degrees F.
- The final step I like to take to crisp the bacon up is crank the smoker up to about 400 degrees for a few minutes or place the armadillo eggs a baking sheet and broil a few minutes in the oven.
- The jalapeno in the middle will have a bit of a crunch. If you don’t want this you can and would like completely soft jalapenos I would roast them for a few minutes before prepping them.
How Long to Smoked Armadillo Eggs
It will take about two hours to smoke Armadillo Eggs at 250 degrees Fahrenheit.
Variables in this will be a steady, constant temperature (if it’s cold out it may take longer), if your sausage or bacon is thick it might take longer.
Smoke until the internal temperature reaches 165 degrees Fahrenheit.
Can I Make Armadillo Eggs in the Oven?
Yes! If you would like to switch it up simply place them on a baking sheet lined with aluminum foil and bake at 400 degrees F for 25-30 minutes. Cook time will vary on the size of your jalapeno.
Can These Be Made in Advance?
Yes, you can prep these up to 24 hours in advance. Store them in the refrigerator in a tightly covered container until they are ready to be smoked.
Can I brush Armadillo Eggs with BBQ Sauce?
Yes! We recommend brushing it at the end of smoking. If you want a crispier bacon after you brush the BBQ Sauce on (about 1 cup) turn the smoker temperature to 400 degrees Fahrenheit and place them back on the smoker for 2-3 minutes.
Can I freeze these?
You can freeze armadillo eggs after you assemble them in a freezer bag or freezer storage container for up to a month.
When you are ready to use them thaw overnight in the refrigerator then prepare them according to directions.
How to Store Leftover Smoked Armadillo Eggs
If you have leftovers store them in an airtight container in the refrigerator for up to three days.
How to Reheat Leftovers
Place leftovers on a baking sheet and bacon in the oven for 10-15 minutes at 350 degrees Fahrenheit or until warmed through.
You can also place them in the air fryer for about 5 minutes.
Either of these options will help get crispy bacon on the outside. If you microwave them you will not have the crispy bacon.
More Family Friendly Smoker Recipes!
- 3-2-1 Smoked Ribs are finger lickin’ good and the kids love them!
- There’s nothing like a classic and this Smoked Meatloaf is a level above Grandma’s!
- There’s nothing like a Smoked Hamburger topped with your favorite toppings during the summer!
- Smoked Pork Butt makes a huge batch is perfect for using in different recipes as leftover or freezing them!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Smoked Armadillo Eggs
- 6 jalapenos
- 4 ounces cream cheese softened
- ½ tsp garlic powder
- 1 cup shredded cheddar cheese
- 1 pound ground sausage
- 12 slices bacon
- Start smoker and set it to 250 degrees Fahrenheit. We used Competition Blend Wood Pellets which is a blend of hickory, maple and cherry.
- Cut the tops of the jalapenos off and core the pepper to remove the seeds and membrane.
- In a small bowl cream together the cream cheese, grated cheddar cheese and garlic powder.
- Fill the cored jalapenos with cream cheese mixture.
- Take ⅙ of the sausage meat and wrap it around the pepper making sure that none of the pepper is visible. Form it so it's evenly coating the pepper. Wrap two pieces of bacon around each one.
- Place the armadillo eggs on smoker rack in preheated smoker. Smoke for about 2 hours. These are done when the internal temperature of the sausage is 160 degrees Fahrenheit.
- To crisp up the bacon turn up smoker to about 400 degrees and cook for an additional 2-3 minutes or place on a baking sheet and broil them until the bacon is crisp in the oven.
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