Baked Mini Pumpkin Pots

Pumpkins make the tastiest and cutest serving bowl for your eggs

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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
334
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 mini pumpkins, about 1 pound each
  • 4 Ounces sweet or hot bulk sausage
  • 5 eggs
  • 4 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
15g
22%
Sugar
11g
N/A
Saturated Fat
5g
24%
Cholesterol
222mg
74%
Protein
17g
34%
Carbs
37g
12%
Vitamin A
1464µg
100%
Vitamin B12
0.8µg
12.5%
Vitamin B6
0.4mg
20.9%
Vitamin C
31mg
51%
Vitamin D
1µg
N/A
Vitamin E
4mg
22%
Vitamin K
54µg
68%
Calcium
182mg
18%
Fiber
3g
13%
Folate (food)
91µg
N/A
Folate equivalent (total)
134µg
33%
Folic acid
25µg
N/A
Iron
5mg
30%
Magnesium
65mg
16%
Monounsaturated
5g
N/A
Niacin (B3)
5mg
25%
Phosphorus
321mg
46%
Polyunsaturated
3g
N/A
Potassium
1315mg
38%
Riboflavin (B2)
0.7mg
42.6%
Sodium
725mg
30%
Thiamin (B1)
0.4mg
27.7%
Zinc
3mg
17%

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