• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Baby Breakfast Pumpkins

    Baby Breakfast Pumpkins are hearty, delicious and full of fall flavor; perfect for you to start your morning off right. A savory sausage bread pudding is baked inside a sweet pumpkin and topped with a broiled sunny egg. 


    Ingredients
    4
    1-pound baking pumpkins
    1/2
    pound
    bulk breakfast sausage
    5
    eggs, divided
    4
    slices stale bread, cut into 1/4 inch cubes
    1
    tablespoon
    fresh Italian parsley, chopped
    1/2
    teaspoon
    dried sage
    1/2
    teaspoon
    salt
    1/2
    teaspoon
    freshly ground pepper
    4
    teaspoons
    grated Parmesan cheese, divided
    Directions
    Preheat oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil. Use a sharp knife to slice the top quarter off each pumpkin; remove the seeds and stringy pulp.
    In a medium frying pan, break up and fry the sausage until thoroughly cooked, 5–6 minutes. Remove from heat, drain grease, and cool to room temperature.
    In a large bowl, whisk 1 egg until foamy. Add the sausage, bread cubes, parsley, sage, salt, and pepper; stir until well combined. Fill each pumpkin with the bread mixture to about 1 inch from the top; transfer to the prepared baking sheet. Bake until the pumpkins are fork tender, 40–45 minutes. Remove pan from oven and use a spoon to gently flatten the stuffing in each pumpkin.
    Increase oven temperature to 400 degrees. Crack 1 egg and gently pour it over the stuffing mixture for each pumpkin, being careful not to break the yolk; sprinkle each with 1 teaspoon cheese. Cover the pumpkins lightly with foil, return to oven, and bake until eggs are set to desired doneness, 10–13 minutes.

    The base number of servings for this recipe is 4
    OK

    Write a Review