1/2 lb. grated Monterey Jack cheese
1 lb. bulk hot Texas sausage
1 1/2 c. buttermilk biscuit mix
15 med. to sm. canned jalapeno peppers
2 eggs, beaten
Shake'n Bake for pork chops

Cut jalapeno peppers into 1/2 inch slices. Mix together cheese and sausage. To the cheese and sausage slowly add the dry biscuit mix. The mixture will be stiff and should be kneaded several times. Pinch off a bit of the cheese sausage mixture and pat it into a flat pancake 1/2 inch thick. Take one jalapeno slice and place it in the middle of the pancake, making sure that all edges and ends are sealed completely. Roll the dough covered pepper back and forth into an "egg" shape.

Roll the pepper in Shake'n Bake, dip in beaten egg and then in Shake'n Bake again. Bake the eggs at 325 degrees for 20 to 25 minutes. Great for parties.