- Preheat oven to 325°F.
- 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.
Note: You may want to wear plastic gloves while working with all these jalapeños, and don't put your hands anywhere near your eyes.
Ready in: 50 Min