INGREDIENTS

• Preheat wood pellet smoker to 250F.
• In a bowl mix softened cream cheese with Lanes BBQ Sweet Heat Seasoning; about 2 Tblsp. But use however much you would like.
• Cut the tops off the jalapeños and core them out using the back end of the spoon, removing all the seeds. Fill the jalapeños with the cream cheese mixture.
• Encase each jalapeño with the breakfast sausage. Just a nice thin layer is good – enough to cover all sides of the jalapeño.
• Then wrap with bacon – it should take about 3 slices of bacon per jalapeño. We used 3 slices and on some bigger ones we used 4
• Once all the jalapeños are fully wrapped with bacon, season with the Lanes BBQ Sweet Heat Seasoning.
• Place on smoker for 1 ½ hours or until the internal temperature reaches 165F.
• Remove and increase the temperature of the smoker to 300F. Brush eggs with Lanes BBQ Kinda Sweet Sauce and place back on the smoker for about 10 mins.
• Remove the eggs and allow to rest for about 10 minutes.