Go Back
mini pumpkin egg bake

Mini Pumpkin Egg Bake

Maggie Michalczyk, RDN
Enjoy these mini pumpkin egg bakes that taste as good as they look on your table! They are perfect for a delicious fall brunch! 
Prep Time 15 mins
Cook Time 30 mins
Servings 2 servings


  • 2 mini pumpkins look for sugar or pie pumpkins at the store
  • 4 ounces pre-cooked chicken sausage
  • 4 eggs
  • 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!