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Armadillo Eggs
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Serves/Makes:15 servings

  • 1 lb (.5 kg). grated Monterey jack cheese
  • 1/2 lb (.2 kg). mild breakfast sausage
  • 1-1/2 cups (350 ml) dry biscuit mix
  • 15 medium-small (canned) jalapeno peppers
  • 2 beaten eggs
  • 1 package shake-n-bake
  • Mix together 1/2 of cheese and all of sausage.
  • Add biscuit mix and knead dough until stiff.
  • Slit and seed jalapenos and stuff with remaining cheese pinching the pepper closed around the cheese.
  • Pinch off some of the sausage mixture and pat into a pancake about 1/4 inch thick.
  • Place pepper in center of pancake and wrap in the shape of an egg.
  • Roll each "egg" in shake-n-bake, dip in beaten egg, and then roll in shake-n-bake again.
  • Bake in oven at 300 for 25 minutes or until cheese begins to bubble out.
They will be soft at first. Let them cool for ten minutes and they will firm up.

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