Baby Breakfast Pumpkins
Versatile, in both desserts and savoury dishes, this vitamin rich vegetable (technically a fruit) is the king of winter dining.
An easy and healthy, hearty breakfast.
Makes 4 servings
4 (1-pound) baking pumpkins
½ pound bulk breakfast sausage
5 eggs, divided
4 slices stale bread, cut into 1⁄4-inch
1 tablespoon chopped fresh Italian parsley
½ teaspoon dried sage
½ teaspoon salt
½ teaspoon freshly ground pepper
4 teaspoons grated Parmesan cheese,
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.
Recipe excerpted from Pumpkin It Up by Eliza Cross, used with permission from Gibbs Smith, Publisher.
This original recipe first appeared in the Winter 2016/17 issue of City Style and Living Magazine.