Preheat oven or air fryer to 375 degrees F (or oven to 425 degrees F). Remove the stems from the jalapenos and slice in half. Scoop out the ribs and seeds.

Stuff each jalapeno slice piece with a few TBS of the cream cheese, sprinkle the cream cheese with Redmond Garlic Salt and place 2 halves of jalapeno together.

Place about 1/4 pound of chorizo sausage in the palm of your hand, and flatten the sausage thin and place a stuffed jalapeno in the center. Fold the sausage and around the jalapeno, forming an egg shape.

Wrap with 2 thin slice of bacon to cover the entire egg. Secure with a toothpick.

Place onto a baking sheet with rimmed edges (or bacon grease will get everywhere).

Bake the eggs at 375 degrees for 20-25 minutes, or until the bacon is crispy.

We served ours with Primal Kitchen Ranch dressing and Buffalo Sauce!