This recipe was given to me by a friend from Texas .....delicious finger food!

Armadillo Eggs

Ingredients

2 Jars whole japapeno petters

1 pound bulk sausage at room temperature

2 cups Bisquick

2 cups shredded cheddar cheese

1 cup shredded Monterrey Jack cheese

1 package Shake N Bake for pork

 

Mix Bisquick, sausage and cheddar cheese by hand.  Remove stems from peppers and slice lengthwise. Stuff peppers with the Monterrey Jack cheese.  Pat small pieces of the Bisquick mixture flat and wrap around the stuffed peppers.  Roll each one in the Shake N'Bake.  Bake on an ungreased cookie sheet at 425º for 15 to 20 minutes.  Makes 20 to 30 "eggs."

Make in advance and keep them in the freezer. This works just as well.