Baked Mini Pumpkin Pots
Make the most of fall’s pumpkins by cooking them filled with stuffing and eggs for the best seasonal savory brunch dish.
Ingredients
- 4 mini pumpkins, about 1 pound each
- 4 ounce 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 teaspoon crème fraîche
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