Choose medium-sized jalapeños and slice off the tops
Use a small spoon or knife to remove the seeds and membranes for a milder spice level
Soften cream cheese at room temperature then mix with shredded cheese garlic powder smoked paprika onion powder salt and pepper until smooth
Cook sausage if desired and mix into the cheese filling
Stuff each jalapeño generously with the cheese mixture
Flatten a portion of ground sausage into a thin patty and wrap it around each stuffed jalapeño ensuring it is fully enclosed
Wrap each sausage-covered jalapeño with a slice of bacon securing it with a toothpick if necessary
For a crispy coating roll each wrapped pepper in beaten egg and then in panko breadcrumbs
Preheat oven to 375°F or heat grill to medium
If baking place Armadillo Eggs on a parchment-lined baking sheet and bake for 25 to 30 minutes until bacon is crispy and sausage is fully cooked
If grilling cook over indirect heat turning occasionally until the bacon crisps and the filling is hot approximately 20 to 25 minutes
For an air fryer version cook at 375°F for 12 to 15 minutes flipping halfway through
Let cool slightly before serving and pair with ranch dressing BBQ sauce or spicy aioli