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1
Finely chop the onions, 3 or 4 jalapenos, and garlic. Let the cream cheese soften as needed. Shred the Pepper Jack cheese. Slice the remaining whole jalapeno peppers in half vertically and clear out all of the seeds and pith. Keep the matched pepper halves together.
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2
In a large bowl, mix the cream cheese with the pepper jack cheese. Mix in enough yellow food coloring to approximate the color of egg yolk. The food coloring will not effect the taste but adds a little something special to the presentation.
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3
Saute the onions and diced peppers in vegetable oil or butter over medium heat. Add the garlic to the saute about 2 minutes prior to completion. Drain and thoroughly mix the saute with the cheeses.
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4
Fill each pepper half and then stick two matched halves together. Refrigerate the stuffed peppers when done.
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5
Use another bowl and mix together the sausage, egg, bread crumbs, and a couple of tablespoons of your favorite BBQ rub thoroughly. Place this sausage mixture in the refrigerator when done.
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6
Take the stuffed jalapenos out of the fridge along with the sausage mixture. Grab a handful of the sausage and mold it around one of the stuffed peppers. You want to make sure the sausage completely covers the pepper. The final product should take on the shape of the pepper and thus have an egg shape to it. The easiest way to accomplish this shaping process is to use plastic gloves and shape each egg by hand. Try and get an even layer of sausage around each pepper.
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7
Sprinkle BBQ rub on the eggs.
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8
Bake at 325 degrees for 20 minutes. (These may be frozen ahead of time, then re-heated).
