These bacon-wrapped armadillo eggs combine the best of jalapeño poppers and meatball-style sausage into a satisfying, portable dish. They work as a hearty main, but are equally at home as appetizers, game-day snacks, or tailgating food. When you need crowd-pleasing BBQ bites, these armadillo eggs deliver.
What Are Armadillo Eggs?
Armadillo eggs are a Texas BBQ favorite: jalapeños are cored and filled with a creamy cheese mixture, then wrapped in pork sausage and smoked over hardwood. Every pitmaster has their own tweaks—extra cheeses, unique spice blends in the sausage, or a glaze of BBQ sauce toward the end of cooking. For this version, classic ingredients are used with the addition of bacon for an extra layer of porky goodness.
Ingredients for Armadillo Eggs
Gather the following ingredients to make six armadillo eggs.
- 1 pound pork sausage
- 12 slices bacon
- 6 jalapeños
- 4 ounces cream cheese, softened
- 4 ounces sharp cheddar, shredded
- 1 Tablespoon Sweet Rub (or 2 Tablespoons if you want extra seasoning)
- 1 cup Everything BBQ Sauce (for basting)
If you don’t have a specific branded rub or sauce on hand, use any sweet rub and a thick BBQ sauce or make simple homemade versions to suit your taste.
How to Make Armadillo Eggs
Follow these steps to assemble and cook the armadillo eggs.
- Preheat. Preheat your smoker to 250°F using a hardwood such as oak, hickory, or maple. You can use an offset, pellet, or electric smoker—whichever you prefer.
- Make the filling. In a medium bowl, combine the softened cream cheese, shredded cheddar, and the sweet rub until smooth.
- Stuff the jalapeños. Core and seed the jalapeños, then spoon the cheese mixture into each one, pressing the filling in so it’s packed well.
- Wrap in sausage. Divide the pork sausage into six equal portions. Wrap each stuffed jalapeño completely in sausage and roll to form an egg-like shape.
- Wrap in bacon. Wrap each sausage-covered jalapeño with bacon, using 1–2 slices as needed. Tuck the ends or secure with a toothpick (remove toothpicks before serving).
- Smoke. Place the armadillo eggs on the smoker over indirect heat and close the lid. Smoke until the internal temperature of the sausage reaches 165°F, about 2 hours depending on size and meat thickness.
- Baste and finish. For softer bacon, brush the eggs with BBQ sauce after smoking and serve. For crispier bacon, brush with sauce and increase the smoker heat to 400°F for 2–3 minutes to set the glaze and crisp the bacon, or finish briefly under a hot broiler in the oven.
- Rest and serve. Let the armadillo eggs rest for 5 minutes, then serve warm.
How Long to Smoke Armadillo Eggs
Smoking at a steady 250°F typically takes about 2 hours. Times vary with sausage and bacon thickness, smoker consistency, and jalapeño size. Use a reliable meat thermometer and smoke until the internal temperature reaches 165°F rather than relying solely on time.
Notes for Making Armadillo Eggs
- Jalapeño texture. The pepper will stay slightly al dente—soft but with some bite. If you prefer completely soft jalapeños, roast them at 450°F for 4–5 minutes before seeding and stuffing.
- Bacon texture. Long, low smoking renders most of the fat, producing tender bacon that’s easy to bite through. To crisp the bacon, finish at higher heat for a short time or under a broiler.
- Oven alternative. If you don’t have a smoker, bake on an elevated rack over a rimmed sheet at 250°F and follow the same temperature target and timing guidelines.
Armadillo Eggs Recipe
Making great food can be simple. Below is a concise recipe summary to guide you through prep and cooking.
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Bacon Wrapped Armadillo Eggs
Video
Ingredients
- 1 pound pork sausage
- 12 slices bacon
- 6 jalapeños stems, core, and seeds removed
- 1 cup Everything BBQ Sauce (or your preferred BBQ sauce) for basting
Armadillo Egg Filling
- 4 ounces cream cheese softened
- 4 ounces sharp cheddar cheese shredded
- 1 Tablespoon Sweet Rub or your favorite rub
Instructions
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Preheat. Heat the smoker to 250°F using your chosen hardwood (oak, hickory, maple, or cherry).
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Make the filling. Combine cream cheese, shredded cheddar, and 1 tablespoon of sweet rub in a bowl until smooth.
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Fill the jalapeños. Spoon the filling into each cored and seeded jalapeño, pressing to fill completely.
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Wrap in sausage. Divide the sausage into six portions and wrap each stuffed jalapeño, shaping into an egg-like form.
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Wrap in bacon. Wrap each sausage-covered jalapeño with bacon (usually 1–2 slices) and secure as needed.
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Smoke. Place the armadillo eggs on the smoker over indirect heat and cook until the internal temperature reaches 165°F, roughly 2 hours depending on size.
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Baste with BBQ sauce. Brush with BBQ sauce after smoking for soft bacon, or brush and finish at 400°F for a few minutes to crisp the bacon. A quick broiler finish in the oven also works.
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Enjoy. Rest the armadillo eggs for 5 minutes and serve warm.
Notes
- Use your favorite sweet rub or make a simple mix of brown sugar, paprika, salt, and a touch of chili powder.
Everything BBQ Sauce
- Choose a thick, slightly sweet BBQ sauce to glaze the armadillo eggs. If you prefer, make a homemade Kansas City–style sauce.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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This post was originally published in October 2018 and has been updated with additional tips and clarifications. The recipe remains the same.