Baked Mini Pumpkin Pots

Pumpkins make the tastiest and cutest serving bowl for your eggs
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Pumpkin Pot

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Make the most of fall’s pumpkins by cooking them filled with stuffing and eggs for the best savory brunch dish.

This recipe is courtesy of Epicurious.

4
Servings
99
Calories Per Serving
Deliver Ingredients

Ingredients

  • mini pumpkins, about 1 pound each
  • 4  Ounces  sweet or hot bulk sausage
  • eggs
  • pieces stale bread, cut into cubes
  • 1  Tablespoon  minced fresh sage
  • 1  Tablespoon  minced Italian parsley
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  freshly ground pepper
  • 4  Teaspoons  crème fraîche

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Slice the top quarter off each pumpkin. Use a spoon to scoop out all the seeds and string bits.

Place the sausage in a medium skillet set over medium-high heat. Cook for 3-4 minutes, until cooked through. Drain off any excess fat.

Whisk 1 of the eggs. Put it in a large bowl with sausage, bread cubes, sage, parsley, salt, and pepper. Stir to combine.

Fill each pumpkin with the stuffing mixture until it is 1-inch from the top of the pumpkin. Put all the pumpkins on the lined baking sheet. Bake for 40 minutes until the pumpkins have softened.  Remove from the oven and crack 1 egg into each pumpkin, on top of the stuffing. Cover the pumpkins with aluminum foil.

Increase the oven temperature to 400 degrees F. Return the pumpkins to the oven. Bake for 10 minutes, until the eggs are cooked.

Serve hot with a teaspoon of crème fraîche on top.

Nutritional Facts

Total Fat
7g
10%
Saturated Fat
2g
8%
Cholesterol
27mg
9%
Carbohydrate, by difference
1g
1%
Protein
8g
17%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
10mg
1%
Choline, total
26mg
6%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
2mg
14%
Phosphorus, P
63mg
9%
Selenium, Se
8µg
15%
Sodium, Na
263mg
18%
Vitamin D (D2 + D3)
1µg
7%
Water
21g
1%
Zinc, Zn
1mg
13%