Gather your ingredients. Set smoker for 220 degrees (I used Maple wood). Note that I made a batch of Armadillo and Dragon eggs simultaneously here.
Combine the cream cheese, cheddar, shallot, garlic, and seasoning. Mix well.
Stuff the peppers with the filling.
Wrap each pepper in the hot sausage (thinly) and form the "eggs".
Wrap in bacon.
Place on your smoker until internal temp is around 155 degrees or so. (About 2 hours).
Combine the sugar and honey in a small bowl.
Mix the sticky sauce to a paste like consistency.
Apply to the top of the "eggs". Open up the vents and allow the egg to get hot. This will help crisp up the bacon. Remove once internal temp is at least 165 degrees and the bacon to your liking.
Sprinkle with the pepper powder to your liking.
Serve and Enjoy! (Be sure to give any guests a warning about the heat). 😉