Cut a slit down the side of each jalapeño. Remove and discard the seeds and as much of the pulp as possible. Trim off the stems. Set aside.
Combine the sausage, Bisquick, cheddar cheese, red pepper flakes and garlic salt in a large bowl. Mix well.
Insert one or two cubes of the Monterey Jack cheese into each jalapeño. Pinch off a portion of the sausage mixture and shape it around each jalapeño, covering it completely. Arrange the eggs evenly on a greased baking sheet, and bake for 25 minutes until lightly browned.
Makes 24 eggs.
Prep time: 25 minutes; Cooking time: 25 minutes; Total time: 50 minutes
Recipe editor Patricia Mitchell
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