2 lbs. breakfast sausage (pork or chicken)
8 red or green jalapeno peppers
2 cups Mexican blend, jack or cheddar cheese, shredded
1 tablespoon water
1/2 cup low carb baking mix, such as Carbquik
3 tablespoons oil
Set sausage out to get to room temperature, about 20 minutes. If using a breakfast sausage with casing around it, such as links, gently press the sausage out of the casing into a large bowl. Set aside.
Wash peppers, cut off tops and remove seeds and membranes. This is best done using gloves so the oils don’t get on your fingers. Stuff the inside of each pepper with cheese.
Preheat oven to 350 degrees.
On two large plates, whisk the egg with water in one plate and place Carbquik onto the other plate, set aside. Line baking pan with 2 tablespoons of oil and distribute evenly in pan. This is best to have the counter arranged like an assembly line, egg mixture, Carbquik and baking pan.
Divide sausage mixture into 8 equal portions and form into large oval balls. Gently press a stuffed pepper into each ball and working with sausage fully encase it. This works best I found with slightly we hands. Gently roll the stuffed sausage in egg mixture then lightly roll in Carbquik then place on prepared baking pan. Repeat for each sausage. Drizzle completed armadillo eggs with remaining oil and place in preheated oven. Bake 30 to 40 minutes until browned.
Remove from oven and allow to cool slightly before serving.
Yields 8 Servings
Serving Size = 1 armadillo egg
Total Net Carbs. <1-1/2 grams per serving
(Alternatively, this recipe can be made as an appetizer with smaller Armadillo eggs. Ingredients remain the same, the only difference is to cut the peppers in half lengthwise and place cheese into pepper then follow the remaining instructions. This will double the recipe and increase the serving size to 2 and the carbs remain the same.)