Armadillo Eggs Recipe

These armadillo eggs are the ultimate appetizer. Cream cheese filled jalapeno peppers are wrapped in savory pork sausage and crispy bacon, then all that deliciousness gets coated in some smoky BBQ sauce. They're lip-smacking good and they also happen to be so, so easy to make. In fact, just 15 minutes of prep work is all that's needed to put them together!

Why You'll Love These Armadillo Eggs

If you’re looking for a guaranteed crowd-pleaser, armadillo eggs are it. You get the perfect bite in one little package: creamy, cheesy jalapeño center, seasoned sausage wrapped around it, and bacon that crisps up while everything bakes. Then that smoky BBQ glaze hits at the end, turning the whole thing sticky, savory, and downright addictive.

They’re also surprisingly practical for parties. The prep is quick, they can be assembled ahead of time, and they bake up hands-off while you handle the rest of the spread. Plus, you can easily control the heat by how many jalapeño ribs you leave in, which makes them great for mixed crowds where some people want spicy, and others don’t.

Most importantly, they feel like a “wow” appetizer without being difficult to make. Serve them for game day, BBQs, holidays, or any time you need something that disappears fast, and expect people to ask for the recipe before the tray is empty. Don't just take my word for how good this recipe is; check out what this reader said:

Absolutely delicious!!! It was my first time making them and it was super easy!!! -Christina B.

Ingredients You'll Need

• 4 oz. cream cheese
• 4 oz. shredded cheddar cheese
• 6 jalapeño peppers (trimmed with seeds removed)
• 1 lb. pork sausage
• 12 slices of bacon
• 2 tablespoon sweet rub
• ¾ cup BBQ sauce

If you're picking up cream cheese from the store, grab an extra block or two so you can make this cream cheese dip or fruit cream cheese dip too. They're two more delicious appetizers that everyone will love! Also, just so you know, you can use any extra jalapeños you end up with to make these fried jalapenos! So, make sure to put those to good use with that one. 

Ingredient Substitutions and Modifications

I almost always make armadillo eggs exactly as written, but they’re super flexible. Here are the easiest swaps that still keep the flavor on point.

• Switch up the sausage: Traditional armadillo eggs use pork sausage, but you can absolutely use what you like. Breakfast sausage gives you a classic, slightly sweeter “brunch” vibe. Turkey or chicken sausage works if you want something lighter, just choose a well-seasoned one so the outside isn’t bland. If your sausage is really lean, a little extra cream cheese in the filling helps keep everything juicy. If you grab breakfast sausage, grab some extra and try my sausage casserole.
• Make your own sweet rub: If you don’t have a premade sweet BBQ rub, you can mix one up with pantry spices. The flavor profile you’re aiming for is sweet-smoky with a little heat. Brown sugar, salt, black pepper, paprika, and garlic powder are the core. If you like a little kick, add a pinch of cayenne. That’s enough to get that barbecue-style crust without needing a store-bought blend.
• Use whatever BBQ sauce you love: Mild BBQ sauce is great because these already bring a lot of flavor, but any style works. Spicy BBQ adds heat, Carolina Gold makes it tangy and mustardy, and honey garlic gives it a sweeter glaze. If you want extra sticky armadillo eggs, brush the sauce on during the last few minutes of cooking so it caramelizes instead of burning.

How To Make Armadillo Eggs

So, now it's time for the fun part, it's time to make these bacon wrapped armadillo eggs! As I mentioned earlier, these armadillo eggs are super simple to make. You basically just stuff the jalapenos, then wrap them in the sausage and bacon, coat them in sauce, and let them cook in the oven. So let's stop wasting time and get cooking!

Step 1: Prep Work

First, preheat the oven to 375°F (190°C), then get out a wire rack and some aluminum foil for later. Now, if you haven't already, trim the jalapenos so the insides are exposed and remove the seeds. To make the filling, place a medium bowl on a work surface and add the cream cheese, cheddar cheese, and 1 tablespoon of the sweet rub. Now mix the ingredients until fully combined, then stuff the cream cheese mixture into the prepared jalapenos.

Step 2: Wrap The Stuffed Jalapenos

Next, divide your raw pork sausage into 6 equal-sized balls. Then, take one of your sausage balls and carefully wrap one of the cream cheese-filled jalapeños with it, forming it into an egg shape. Wrap the sausage completely with two slices of bacon. After that, repeat the process with the remaining jalapenos, sausage, and bacon until you've used up all the ingredients.

Step 3: Coat The Armadillo Eggs In BBQ Sauce

Up next, you'll combine the barbecue sauce with the remaining sweet rub mix in a small bowl. Then, put the armadillo eggs on the wire rack and place a sheet of parchment paper under them to catch any dripping sauce. Once all of your eggs are lined up on the wire rack, brush each bacon-wrapped armadillo egg with as much barbecue sauce as you want!

Step 4: Bake The Armadillo Eggs

Now that you coated the raw armadillo eggs in barbecue sauce, you can lightly tent them with aluminum foil and bake 'em for 20 minutes. After 20 minutes, remove the foil and continue baking for another 20 minutes, brushing the armadillo eggs with more sauce halfway through. When your armadillo eggs are done cooking, allow them to cool briefly before serving. Finally, serve these armadillo eggs by themselves or with a dipping sauce, and enjoy!

Expert Tips To Make The Best Armadillo Eggs

• Pick jalapeños that are similar in size. This makes the armadillo eggs cook evenly, so you don’t end up with some that are perfect and others that still have undercooked sausage. Look for firm peppers with smooth skin and a wider “boat” shape so they’re easier to stuff.
• Control the heat level before you stuff them. The seeds and white ribs are where most of the heat lives. For milder armadillo eggs, scrape out the ribs completely. For more kick, leave a little rib behind. This is the best way to control spice without changing the flavor.
• Soften the cream cheese for a smooth filling. Let it sit at room temperature for 20–30 minutes, so it mixes easily with cheddar and the sweet rub. If it’s too cold, the filling can stay lumpy and be harder to pipe or spoon into the jalapeños.
• Don’t overfill the peppers. Fill them just to the edge so the cream cheese mixture doesn’t squeeze out when you wrap with sausage. If you want a cleaner fill, use a zip-top bag with the corner snipped like a piping bag.
• Use damp hands to wrap the sausage cleanly. Sausage is sticky, and wet hands make it much easier to shape. Press the sausage into an even layer around the stuffed jalapeño with no cracks or thin spots. Any gaps can leak cheese and dry out during baking.
• Aim for an even sausage thickness. If one side is much thicker, it will need more time, and the bacon can overcook before the center is done. A consistent “shell” helps everything cook at the same pace and makes the final bite better.
• Partially cook bacon if you like it extra crisp. At 375°F, the bacon will cook, but thickness matters. If you’re using thick-cut bacon and want it crisp, give it a quick pre-cook for a few minutes (or choose thinner bacon). Thin bacon is easier to wrap and crisps more reliably.
• Wrap bacon snug, but don’t strangle it. Overlapping just a bit helps it stay in place. Set the seam side down on the rack so it doesn’t unravel. Toothpicks are totally fine if a piece wants to slide.
• Use a wire rack for airflow and crispier bacon. The rack keeps the bottoms from sitting in grease, helps the bacon render, and gives you more even browning all around. Put foil or parchment under the rack for easy cleanup.
• Tent with foil first, then finish uncovered for the best texture. Foil for the first 20 minutes helps the sausage cook through without burning the sauce or over-browning the bacon too early. Removing the foil lets the bacon crisp and the glaze caramelize.
• Brush sauce in layers, not all at once. Mixing BBQ sauce with the sweet rub is a great move for a sticky glaze. Brush at the start, then again halfway through the uncovered bake so you build a glossy coating. If you want even more caramelization, brush one final thin layer in the last 5 minutes.
• Know the doneness check that matters. Sausage should be fully cooked in the thickest part. If you use a thermometer, you’re looking for 160°F in the sausage. If you don’t, the sausage should be firm, not squishy, and the juices should run clear.
• Rest before serving so the filling doesn’t lava out. Give them 5–10 minutes to cool slightly. The cheese sets a bit, and the inside becomes creamy instead of molten, which makes them easier to bite into and way less messy.
• Make-ahead tip for parties. You can assemble the armadillo eggs, cover, and refrigerate them for up to a day. Bake when ready. If they’re going into the oven cold, add a few extra minutes and rely on the doneness cues rather than the clock.

Armadillo Eggs FAQs

What are armadillo eggs?

Armadillo eggs are a popular BBQ appetizer made by stuffing jalapeños with a creamy cheese filling, wrapping them in seasoned sausage, then wrapping them again with bacon and baking or smoking until crispy. They’re usually finished with BBQ sauce for a sticky, smoky glaze.

Why are they called “armadillo eggs” if there are no eggs?

They’re called armadillo eggs because of the shape and the layered “armor” on the outside. The sausage and bacon create a shell around the jalapeño that looks like an “egg,” and the crispy exterior is what gives it that armadillo-style nickname.

Are armadillo eggs spicy?

They can be mild or spicy depending on how you prep the jalapeños. For milder armadillo eggs, remove the seeds and scrape out all of the white ribs. For spicier ones, leave some rib behind. The cream cheese filling also helps mellow the heat.

How do I keep armadillo eggs from leaking cheese?

Avoid overfilling the jalapeños, and make sure the sausage layer is sealed with no cracks or thin spots. Leaks usually happen where the sausage shell has gaps. Using damp hands to wrap and pressing seams closed makes a big difference.

How do I know when armadillo eggs are done?

They’re done when the sausage is fully cooked in the thickest part, and the bacon is browned. If you use a thermometer, the sausage should hit 160°F. Let them rest for a few minutes so the filling sets up and doesn’t spill out.

Can I make armadillo eggs ahead of time?

Yes. You can assemble them, cover, and refrigerate for up to 24 hours, then bake when ready. This is a great party prep move. If baking from cold, add a few extra minutes and rely on doneness rather than exact time.

Can I cook armadillo eggs on a smoker or grill instead of the oven?

Yes. Armadillo eggs are amazing on a smoker because they pick up extra flavor. Cook them with indirect heat until the sausage is done, and the bacon is crisp. Brush the smoked armadillo eggs with BBQ sauce near the end so it caramelizes without burning.

What’s the best sausage for armadillo eggs?

Pork sausage is the classic choice because it stays juicy and seasons the outside really well. Breakfast sausage also works and gives a slightly sweeter flavor. Turkey or chicken sausage can work too, but choose one with good seasoning and don’t go too lean, or the outside can dry out.

Can I use cream cheese only, or should I add cheddar too?

You can do either. Cream cheese alone gives a smooth, mild filling. Adding cheddar brings more flavor and a slightly firmer melt. If you like a richer, cheesier center, the mix is the move.

Why isn’t my bacon getting crispy?

Thick-cut bacon can take longer to crisp at 375°F, especially if the sausage layer is thick. Using a wire rack helps a lot by letting air circulate. You can also finish with a few minutes under the broiler at the end, watching closely so the sauce doesn’t burn.

Can I freeze armadillo eggs?

Yes. Freeze them assembled but unbaked for the best results. Freeze on a tray until solid, then transfer to a freezer bag and freeze for up to a month. Thaw overnight in the fridge before baking. You can bake from frozen, but it will take longer, and the bacon won’t crisp as evenly.

What do you serve with armadillo eggs?

They’re perfect as an appetizer with extra BBQ sauce or ranch for dipping. For a full spread, serve them with chips and salsa, mac and cheese, coleslaw, potato salad, or grilled veggies. They’re especially popular for game day and backyard BBQs.

My Final Thoughts

That’s it, that’s how to make bacon wrapped armadillo eggs that actually live up to the hype. Every time I bring these to a party, they’re the first thing people talk about and the first thing to disappear. It’s basically everything you want in one bite: a creamy jalapeño popper center, savory sausage around it, crispy bacon on the outside, and that sticky BBQ glaze that makes you go back for “just one more.”

If you make them, leave a comment and tell me how you served them and how spicy you went. Did you keep them mild, or leave a little jalapeño heat in there? I love seeing your twists, and I’m always curious what BBQ sauce you used.

Appetizers To Try Next

If you're looking for more easy appetizer recipes, you're in luck. We have a bunch of different ones on the blog for you to check out next.

Here are some of my favorites:

• Red Lobster stuffed mushrooms
• Baked beans with bacon
• Shotgun shells
• Bisquick sausage balls
• Sweet corn cake
• Cornbread pudding
• Sweet potato biscuits

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