Bacon Wrapped Armadillo Eggs

Armadillo Eggs are a fun and inventive appetizer with a creative name. I imagine they were invented years ago when someone like me, a crazy jalapeno popper lover, decided that jalapeno poppers stuffed with cream cheese just weren’t enough. They probably stood there, contemplating the wonderfully oozing popper and thought, “You know? I’ll bet this would taste even BETTER if I wrapped it in meat!”

Bacon Wrapped Armadillo Eggs

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Course: AppetizersCuisine: LouisianaDifficulty: Easy


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Stuffed with cream cheese, and sausage, these bacon-wrapped Armadillo Eggs from Duck Dynasty’s Ms. Kay Robertson will get your fall parties off to a great start.


  • 8 Large Jalapenos

  • 8 Ounce Cream Cheese, softened

  • 1 Pound Ground Breakfast Sausage

  • 1 Pound Bacon, thinly sliced

  • 1/4 Cup Butter, melted


  • Preheat oven to 400°. Line a baking sheet with aluminum foil, and top with a metal cooling rack.
  • Fill each jalapeño half with cream cheese. Make 16 sausage patties. Mold a patty around each jalapeño half, making sure to cover the whole pepper. Wrap one piece of bacon around the sausage.
  • Bake until bacon is crispy, and sausage is thoroughly cooked, about 12 to 15 minutes on each side. Remove from heat, and brush with melted butter, if desired.


  • You can use other jalapeno popper fillings of your choice, including other cheeses, like pepper jack or cheddar cheese. The process is the same. Basically stuff each cored out jalapeno pepper with your cheesy mixture, then wrap each stuffed jalapeño in sausage, then bacon.
  • This recipe will work with other ground meats. Try it with ground beef, ground pork, ground turkey or ground chicken. Or, use a mixture of different meats.

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