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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailymeal.com.
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
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