Armadillo Eggs are a Texas BBQ delicacy, and, despite the name, there are no eggs (or armadillos) involved.
Spicy jalapeños are stuffed with cheese, surrounded by flavor-packed sausage, then wrapped in bacon and finished with a BBQ sauce glaze. They say everything is bigger in Texas, and this tasty appetizer is no exception.
Why you need to try these smoked armadillo eggs
- Heartier Than Jalapeño Poppers – The spicy breakfast sausage adds a hearty, smoky flavor, making these a more filling and satisfying BBQ snack.
- Crispy Bacon Perfection – The slow smoking process allows the bacon to render and crisp up beautifully while locking in all that juicy goodness inside.
- Customizable Heat Level – Want more kick? Instead of discarding the jalapeño seeds, mix them into the cheese filling for an extra spicy punch. You control the heat level to suit your taste!
- Smoked to Flavorful Bliss – Unlike oven-baked versions, these armadillo eggs soak up the rich, smoky flavors from your favorite wood, adding another layer of depth to every bite.
Where did Armadillo Eggs come from?
Deep in the heart of Texas, where BBQ reigns supreme, you’ll find one of the most irresistible smoked snacks—Armadillo Eggs.
The name likely comes from their resemblance to Scotch Eggs, which wrap a hard-boiled egg in sausage and fry it to golden perfection.
Armadillo Eggs take a bold Southern twist, swapping the egg for a cheese-stuffed jalapeño, then wrapping the whole thing in spicy breakfast sausage.
The result? A smoky, savory, and slightly spicy bite that’s bigger and bolder than a traditional jalapeño popper.
What you need
- Jalapeños – Look for medium to large jalapeños so there’s enough room for the cheese filling. If you want a milder flavor, remove all the seeds and membranes.
- Cheese Filling – A blend of cream cheese and shredded cheddar gives the perfect mix of creaminess and sharpness. Feel free to experiment with other cheeses like pepper jack for extra heat or Boursin
- Spicy Breakfast Sausage – If you prefer less spice, you can use mild sausage or even swap in chorizo for a different twist.
- Bacon – Thin-cut bacon works best for wrapping, as it crisps up nicely while allowing the sausage to cook through.
- BBQ Rub – A good all-purpose BBQ rub enhances the flavor with a mix of sweet, smoky, and savory spices. Use your favorite store-bought rub or make your own!
- BBQ Sauce – A sticky-sweet glaze brushed on at the end adds a final layer of smoky, caramelized goodness. Choose a sauce with a balance of sweetness and spice to complement the flavors.
How to get the heat level just right
It’s common knowledge that removing the seeds makes jalapeños more tolerable for the spice-challenged.
What you might not know is that most of the heat actually comes from the white membrane (also called the pith) that holds the seeds—not the seeds themselves.
For extra-mild Armadillo Eggs, remove all the seeds and thoroughly scrape out the membrane. If you like more heat, stir some of the seeds back into the cheese mixture for an extra kick.
How to make smoked Armadillo Eggs
1. Hollow out the jalapeños
Start by slicing off the tops and remove the seeds and membranes to create a hollow center. A butter knife works great for this, but any small spoon or jalapeño corer will do the trick.
Wear gloves while working with jalapeños.
Push the knife into the center of the jalapeño to loosen the core, then rotate it in a circular motion to detach it completely.
The core should pop right out, leaving you with a perfectly hollowed pepper ready to be stuffed with cheese.
2. Make the cheese filling
“That’s too much cheese” – said no one ever.
The rich, cheesy center is what makes Armadillo Eggs irresistible. A simple blend of cream cheese, shredded cheddar, and a generous sprinkle of your favorite BBQ rub creates a flavorful, creamy filling that perfectly balances the heat of the jalapeño.
In a small bowl, combine the cream cheese, shredded cheese, and BBQ rub. You can use a spoon to mix, but for the smoothest blend, throw on a glove and mix it by hand—it’s quicker and more effective!
As you mix, the cream cheese will soften, making it easier to stuff into the hollowed-out jalapeños.
For filling, you have a couple of options:
- The easiest method is to transfer the cheese mixture to a piping bag (or a Ziploc bag with the corner cut off) and pipe it directly into the jalapeños for a mess-free, even fill.
- Another option is to take a few tablespoons of the cheese mixture, lay it down on your cutting board and roll it into a snake shape (similar to the way children will play with Play-Doh) – then just stuff the cheese down into the jalapeño.
Whichever method you prefer will work just fine, as long as your jalapeño is stuffed to max capacity with that cheesy goodness.
Jalapeños stuffed to the max
3. Wrap with sausage
Next, wrap each cheese-stuffed jalapeño in a layer of spicy breakfast sausage.
Grab a handful of sausage, flatten it into a patty, and carefully wrap it around the jalapeño, ensuring it’s fully enclosed. Once sealed, you should have a smooth, egg-shaped sausage ball ready for the next step.
Now, it’s time to wrap everything in bacon because, let’s be honest, bacon makes everything better!
Depending on the size of your jalapeños, you’ll need 2 to 3 strips per Armadillo Egg. Wrap them tightly, slightly overlapping the strips to ensure full coverage and help the bacon stay in place while smoking.
Start at the top and wrap the bacon around the sausage, working your way down. Avoid overlapping too much, as this can lead to undercooked spots in the center. It’s okay if a little sausage peeks through—the bacon will shrink and crisp up as it cooks.
If some sausage remains exposed, that’s perfectly fine—the bacon will shrink and the sausage will develop a flavorful crust as it smokes.
You can secure the bacon with a toothpick if needed, but as long as you place the Armadillo Eggs seam-side down, they should hold together just fine. If you do use toothpicks, be sure to count them so you don’t accidentally bite into one when it’s time to eat!
Toothpick Safety
One time, my husband and I were making Smoked Pig Shots. We always use a toothpick to secure the bacon to the sausage. Well, allegedly (if my husband tells the story), it was “my job” to remove the toothpicks. I must have missed one, and it just happened to be the one that my husband chose to pop into his mouth. Needless to say, he was not happy about having the roof of his mouth impaled with a tiny piece of sharpened wood.
The moral of the story: always count your toothpicks.
The final step is to sprinkle each Armadillo egg with a little bit of your favorite BBQ rub. A simple mixture of coarse ground pepper, kosher salt, and minced garlic will also do the trick!
4. Fire up the smoker
You can cook these Armadillo Eggs on the grill, on the smoker, or even in the oven. No matter what cooking method you choose, they taste absolutely delicious. I opted to cook these on my Traeger Woodridge Pro pellet grill.
Fire up your grill or smoker to 250°F and place the Armadillo eggs directly on the grates. Then, shut the grill and let them cook for about two hours. By that time, the bacon should just be starting to crisp up.
The finishing touch is a glaze of BBQ sauce. You can use your favorite store-bought BBQ sauce or whip up a batch of our Homemade BBQ sauce. Lightly coat each Armadillo egg in a layer of that sauce using a basting brush, then let them cook for a final 20-30 minutes to set the glaze.
Let the Armadillo Eggs cool for about 15 minutes, then slice them in half or quarters and serve them as a bite-sized appetizer, or you can serve them whole as an entrée alongside your favorite BBQ side dishes.
Try these spicy jalapeño BBQ recipes next
Smoked Armadillo Eggs Recipe
Smoked Armadillo Eggs are the ultimate BBQ appetizer—crispy bacon, creamy cheese, and just the right amount of heat, all wrapped in smoky, savory goodness.
If you gave this recipe a try, let us know how it turned out! Leaving a rating not only helps us, but it also helps fellow BBQ lovers find and perfect their own batch of Armadillo Eggs. So drop a star rating and a comment below—we’d love to hear if you made any fun twists!
- 4 large jalapeños hollowed out
- 1 block cream cheese softened
- 1 cup cheddar cheese shredded
- 1 lbs spicy breakfast sausage
- 12 slices bacon
- 6 tbsp BBQ rub Any all-purpose rub will work.
- 4 tbsp BBQ sauce
Pre-heat your grill or smoker to 250°F.
Start by chopping the tops off your jalapeños. Then, using a butter knife, remove the core.
In a small bowl, mix the cream cheese, shredded cheese, and 2 tablespoons of BBQ rub.
Transfer the cream cheese mixture to a piping bag and pipe the mixture into the center of each hollowed-out jalapeño.
Cut the pound of breakfast sausage into 4 equal sections.
Wrap each jalapeño in breakfast sausage to create an egg-shaped ball.
Wrap each one in 2-3 slices of bacon (depending on the size of your jalapeños).
Sprinkle the remaining 4 tablespoons of BBQ rub over the top of the bacon.
Place the Armadillo Eggs directly on the grates of your grill and let them cook for 2 hours.
Coat each Armadillo Egg in a light layer of BBQ sauce.
Place back on the grill for another 30 minutes.
Let cool for 15-20 minutes, then slice in and enjoy!
Calories: 789kcal | Carbohydrates: 14g | Protein: 33g | Fat: 66g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1517mg | Potassium: 567mg | Fiber: 1g | Sugar: 7g | Vitamin A: 726IU | Vitamin C: 22mg | Calcium: 285mg | Iron: 4mg
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
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