Celebrate World Egg Day with a mini pumpkin egg bake! The flavors of pumpkin, chicken sausage, herbs, and eggs come together in this perfect little side dish for fall feasts.
This post is sponsored by the Egg Nutrition Center. As always all opinions are my own and I appreciate your support!
Since World Egg Day falls in October and Americans are big on pumpkins this time of year, I thought it would be perfect to combine my love of pumpkins and eggs into a little “pumpkin pot” perfect for the season!
I love using pumpkins themselves as a bowl in the fall. I think it’s super fun and they double as a decor piece if you’re entertaining guests for a fall get together. Not to mention it’s one less dish to clean!
World Egg Day was established in 1996 and since then people have been celebrating eggs as a delicious and affordable source of high quality protein and their vital role in feeding people around the world. Eggs play a huge role in the diets of so many people across different cultures and that versatility is truly unique to the egg.
It’s no secret that I’m a huge fan of eating eggs for breakfast, lunch and dinner. They are one of those foods that are always stocked in my fridge because I know I can do so much with them and they provide a lot of great nutrition to my meals…baked goods included!
Eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and all nine essential amino acids, all for 70 calories.
They are one of the few natural food sources of vitamin D (1 mcg in a large egg), which along with calcium, is critical for building strong bones.
And I’m not yolking when I say you really should not toss the yolks! Yolks house most of the egg’s nutrients like vitamin B12, iron, zinc and more than 40 percent of the protein in an egg. The yolk also has fat-soluble nutrients like vitamins D, E, and A, plus choline and the carotenoids, lutein and zeaxanthin.
Ingredients for Mini Pumpkin Egg Bake:
- mini pumpkins (sugar or pie pumpkins)
- pre-cooked chicken sausage
- stale bread (not a sweet kind)
- dried sage
- minced Italian seasonings
- crushed red pepper
- freshly ground pepper
- Microgreens + more fresh herbs for garnishing the pumpkin
Enjoy these mini pumpkin egg bakes that taste as good as they look on your table! They are perfect for a delicious fall brunch!
2 mini pumpkins (look for sugar or pie pumpkins at the store)
4 ounces pre-cooked chicken sausage
4 pieces stale bread (not a sweet kind), cut into cubes
1 tsp. dried sage
1 tbsp. minced Italian seasonings
½ tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp freshly ground pepper
Microgreens + more fresh herbs for garnishing the pumpkin
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
Whisk 2 of the eggs, and toss it in a large bowl with the chicken sausage (cut up), bread cubes, sage, Italian seasonings, salt, red pepper and black pepper until well combined.
Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 30 minutes, until the pumpkins have softened.
Remove the pan from the oven and use a spoon to compress the stuffing a little.
Crack the two remaining eggs into each pumpkin. I recommend cracking each egg one at a time in a small shallow dish and carefully pouring it into the pumpkin on top of the mixture. Increase the oven temperature to 400 degrees F and return the sheet to the oven. Bake for another 10 -12 minutes, until the egg whites are cooked through.
Garnish with additional herbs and micro greens and enjoy!
Fall In Love With These Pumpkin Recipes Too!
- Better than Starbucks Pumpkin Bread
- Fall Avgolemono Soup
- Pumpkin Apple Baked Oatmeal
- Pumpkin Cookie Dough Balls
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