Dairy-Free "Armadillo" Eggs - Jennifer Hallmark

1 8-oz. package of Tofutti Better than Cream Cheese

12 jalapeno peppers, halved and de-seeded

2 lbs. of ground sausage

2 lbs. of bacon

First, wearing gloves, half and clean the seeds out of your peppers. Leave the stems on. Then fill each pepper half with cream cheese. Round up a ball of sausage and flatten like a hamburger except thinner. Roll the “hamburger” around your pepper stuffed with cream cheese. Then wrap bacon around sausage. I usually use one and a half pieces of bacon to cover it good. Then set the “eggs” on a grill type rack set on a cookie sheet with sides. Here’s a picture of our “eggs” going into the oven…

I start the baking at 300 degrees for 30 minutes, then turn oven to 350 degrees for 45 minutes to an hour. When tops are brown, turn over. I check the pan constantly to see if I need to drain grease because you will have some. That’s why I set them on a rack. Here’s what they look like when they are fully cooked.

“Armadillo” Eggs- the perfect Super Bowl snack.

Author

Jennifer Hallmark

Jennifer Hallmark writes Southern fiction with a twist. Her website and newsletter focus on her books, love of the South, and favorite fiction. She creates stories with unforgettable characters—her stories are a little eerie and otherworldly but with a positive turn. Jessie’s Hope, her first novel, was a Selah Award nominee for First Novel. Her latest novel, Smoking Flax, will be released on January 16th, 2024. When she isn’t babysitting, gardening, or exploring the beautiful state of Alabama, you can find her at her desk penning fiction or studying the craft of writing. She also loves reading and streaming fantasy, supernatural stories, and detective fiction from the Golden Age or her favorite subject—time travel.

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