Baked Mini Pumpkin Pots

• 4 mini pumpkins (about 1 pound each)
• 4 ounces sweet or hot bulk sausage
• 5 eggs
• 4 pieces stale bread (any nonsweet kind), cut into cubes
• 1 tablespoon minced fresh sage, or 1 teaspoon dried
• 1 tablespoon minced Italian parsley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 teaspoons creme fraiche (optional)

1. 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.
2. In a medium skillet over medium-high heat, saute the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
3. Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
4. 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 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.
5. Serve hot, topped with about a teaspoon of creme fraiche and more salt and pepper to taste.

pumpkins, sweet, eggs, bread, fresh sage, italian parsley, salt, freshly ground pepper, crueme fraueeche

Taken from www.epicurious.com/recipes/food/views/baked-mini-pumpkin-pots-51200620 (may not work)