TEXAS WOODPECKER EGGS
This recipe originally came to me from my good friend, and Ex-MIL, Barbara Carroll. It is similar to "Texas Armadillo Eggs", but uses boiled eggs in place of the stuffed Jalapeños. WARNING* These are addictive to Egg-Lovers!
Provided by Berts Kitchen Witch
Categories Breakfast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Lightly spray a large baking pan with cooking spray.
- Mix together the sausage (raw) and grated pepper Jack cheese.
- Add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed.
- This will make a very stiff dough, and should now be kneaded for about 3 minutes.
- Pinch off pieces of the dough, almost the size of the eggs, and flatten out the piece into a "pancake", about 1/4 inch thick.
- Place one boiled, peeled egg in the center of each "pancake" and roll the dough around each egg to cover it all the way around evenly.
- Seal any edges together with your fingers.
- Continue this until all of the eggs are covered in the dough.
- Place the box of Shake' N Bake into a large shallow dish.
- Crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat.
- Roll each egg in the Shake' N Bake, then in the egg wash, and back again through the Shake 'N Bake.
- Lay each egg on the prepared baking sheet as it is done.
- Bake at 300 degrees for 30 minutes.
- The "Woodpecker Eggs" will seem soft to the touch when they first come out of the oven, but as they cool, they will "crust" nicely.
Nutrition Facts : Calories 654.8, Fat 45.3, SaturatedFat 19.5, Cholesterol 653.6, Sodium 1117.7, Carbohydrate 20.4, Fiber 0.6, Sugar 4.8, Protein 39.1
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