Kim's Armadillo Eggs


"These cheese stuffed jalapeno sausage biscuits are always a crowd pleaser. Have the recipe handy to pass out!"

Ingredients 1 h 20 m {{adjustedServings}} servings 288 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Slice jalapenos lengthwise to remove seeds. Stuff jalapenos with Cheddar cheese.
  3. Divide ground pork sausage into small balls. Press the sausage balls into thin strips. Place one stuffed jalapeno onto each strip of sausage. Roll the jalapenos in the sausage, pressing it firmly.
  4. Arrange wrapped jalapenos on a medium baking sheet. Bake 40 to 50 minutes in the preheated oven, until sausage is evenly brown. Remove from heat and allow to cool approximately 10 minutes.
  5. Arrange refrigerated biscuit dough on a medium baking sheet. Wrap one sausage and jalapeno roll in each piece of dough.
  6. Bake in the preheated oven 10 to 12 minutes, or until golden brown.
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Reviews 5

  1. 8 Ratings


These were really tasty treats! I used cream cheese instead of cheddar. I used HOT sausage. They were excellant reheated for a quick snack the next day.My kids of course would not go near them. Make sure that you have plenty to drink!


This recipe was delicious. I brought it to work for a Goodie Day and everyone loved it. I did use mild jalapenos so that even those who don't like spicy food could enjoy it. The only thing I had a problem with is that I could only use a half jalapeno for each "egg," a whole jalapeno wouldn't get wrapped.


I made these for a church reception - I used the mild canned green chilies instead of jalapenos. They were a hit. The next time I make them for me, I'm going to add pepper jack to the green chilies to spice it up a little, but not too hot