How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Armadillo Eggs?

You need 6 ingredients. The key ingredients include: 2 (6 oz.) pkgs. shredded Monterey Jack Cheese, 1 1/2 c. buttermilk Bisquick, 1/2 lb. sausage, 1 (1 lb.) can whole jalapenos, seeded and deveined, and more.

Is Armadillo Eggs suitable as meat & poultry?

Yes, Armadillo Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Armadillo Eggs?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Armadillo Eggs Recipe

Name: Armadillo Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 oz.) pkgs. shredded Monterey Jack Cheese; 1 1/2 c. buttermilk Bisquick; 1/2 lb. sausage; 1 (1 lb.) can whole jalapenos, seeded and deveined; 1 (6 oz.) box (2 envelopes) seasoned coating mix for pork (Shake and Bake); 2 eggs, beaten

Try this homemade Armadillo Eggs recipe the whole family will love. Made with shredded Monterey Jack Cheese, buttermilk Bisquick, sausage and whole jala…

This Armadillo Eggs relies on simple, everyday ingredients such as buttermilk bisquick, sausage and eggs, beaten. It comes together quickly and makes 4 servings, at about 978 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 (6 oz.) pkgs. shredded Monterey Jack Cheese
1 1/2 c. buttermilk Bisquick
1/2 lb. sausage
1 (1 lb.) can whole jalapenos, seeded and deveined
1 (6 oz.) box (2 envelopes) seasoned coating mix for pork (Shake and Bake)
2 eggs, beaten

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Quick Info

Servings
4 servings
Calories
978 kcal
Category
Meat & Poultry

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