Baked Mini Pumpkin Pots
Individual mini pumpkins stuffed with savory sausage and bread stuffing, topped with baked eggs and crème fraîche. A perfect fall dish combining the sweetness of roasted pumpkin with hearty breakfast flavors.
Ingredients
- •4 whole mini pumpkins (about 1 pound each)
- •4 ounces sweet or hot bulk sausage
- •5 whole eggs
- •4 pieces stale bread (any nonsweet kind), cut into cubes
- •1 tablespoon minced fresh sage, or 1 teaspoon dried
- •1 tablespoon minced Italian parsley
- •½ teaspoon salt
- •½ teaspoon freshly ground pepper
- •4 teaspoons crème fraîche (optional)
Cooking Instructions
- 1.
» Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
10 min
- 2.
» In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
4 min
- 3.
» Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
5 min
- 4.
» Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
50 min
- 5.
» Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
2 min
