Bacon-Wrapped Armadillo Eggs
You've probably heard of Scotch eggs, but have you ever heard of armadillo eggs? If not, you're in for a real treat! While similar to Scotch eggs, armadillo eggs add an extra special layer with a stuffed pepper. We've taken a few liberties and stuffed the peppers with cheese and eggs, wrapped them in ground beef, and then wrapped them again in bacon. Prepare to have your mind blown with 5 layers of explosive flavor!
Equipment
- Muffin pan
- Wooden Skewer
Ingredients
- 6 mini sweet peppers
- 6 cheese cubes
- 3 eggs
- salt & pepper to taste
- 1 lb ground beef
- 1 tsp paprika
- 2 crustless slices of white bread
- 2 eggs
- 12 slices bacon
Instructions
- Soak a thick wooden skewer in water for at least 30 minutes – the skewer should be long enough to hang in the oven.
- Cut off the tops of the mini sweet peppers and hollow out the insides. Place a cheese cube in each sweet pepper and stick the wooden skewer through the stuffed peppers. Whisk the eggs, season with salt and pepper, and pour the mixture into the stuffed peppers.
- Hang the wooden skewer with the stuffed peppers in a preheated oven and cook at 300°F for 20 minutes.
- Season the ground beef with salt, pepper, and paprika. Tear the crustless slices of bread into small pieces, add them to the ground beef together with the eggs, and mix well. Divide the ground beef mixture into 6 even portions.
- Remove the cooled stuffed peppers from the wooden skewer and wrap a portion of the ground beef mixture around each stuffed pepper. Then wrap 2 slices of bacon crosswise around each stuffed meatball.
- Place the bacon meatballs in a muffin pan and stick a popsicle stick in the center of each meatball. Increase the oven temperature to 350°F, transfer the muffin pan to the oven, and cook for 20 minutes until the bacon meatballs are nice and crispy.
VIDEO
Notes
5 delicious layers, 2 types of meat, a crisp, fluffy, cheesy center, and all on a convenient stick so you can keep your hands clean – talk about the perfect appetizer!