Ingredients
1/2 lb. Monterey Jack Cheese
1/2 lb. sharp Cheddar cheese
1/2 lb. hot pork sausage *
1-1/2 cup Bisquick mix
1 egg
1 pkg. pork flavor Shake 'n Bake
20 jalapeno peppers **
Method
Sources
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later. Mix bisquick, raw sausage and cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of Bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well. Dip armadillo egg in beaten egg and roll in Shake 'n' Bake. Place on cookie sheet and bake at 350F for 25 minutes or until crisp.