Cook bacon, chop into small pieces
Chop red onion
Halve and quarter jalapeños, removing seeds and pith (the white stuff)
Soften cream cheese
Combine cream cheese, bacon, cheddar cheese, chili powder, garlic powder, and red onion with a spatula
Fill each "half quarter" jalapeño with filling, then put two "half quarters" together.
Flatten / mash a pattie sized portion of uncooked Italian sausage, roll and mold it around each combined "double quarter" jalapeño to make an egg shape
Put formed armadillo eggs into a shallow pan
Dust formed armadillo eggs with bread crumbs
Smoke on indirect heat in an outdoor smoker until interior temperature of each armadillo egg reaches 170 degrees F.
Remove from the smoker, allow to cool and serve!