Texas Woodpecker Eggs

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 18 small eggs (boiled and peeled)
• 3/4 lb monterey jack pepper cheese (grated)
• 1/2 lb ground lamb breakfast sausage (use the hot if you want them a little spicy)
• 1 1/2 cups buttermilk biscuit mix (bisquick is best)
• 1 (6 ounce) box shake-n-bake (lamb kind)
• 3 eggs (beaten)

Recipe

• 1 preheat oven to 300 degrees.
• 2 lightly spray a large baking pan with cooking spray.
• 3 mix together the sausage (raw) and grated pepper jack cheese.
• 4 add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed.
• 5 this will make a very stiff dough, and should now be kneaded for about 3 minutes.
• 6 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.
• 7 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.
• 8 seal any edges together with your fingers.
• 9 continue this until all of the eggs are covered in the dough.
• 10 place the box of shake' n bake into a large shallow dish.
• 11 crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat.
• 12 roll each egg in the shake' n bake, then in the egg wash, and back again through the shake 'n bake.
• 13 lay each egg on the prepared baking sheet as it is done.
• 14 bake at 300 degrees for 30 minutes.
• 15 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.