Even though Halloween is over, pumpkin season is still upon us. And I love to find creative and fun uses for pumpkins in the kitchen all the way through Thanksgiving. This Breakfast Stuffed Pumpkin would be a super fun and easy way to feed the family around the Holidays, or even as breakfast on Thanksgiving morning!

My local grocery place had pumpkins on sale for just one dollar and fifty cents, so I grabbed up one of the smaller pie pumpkins. They’re small, sweet, and meant to be used for cooking and eating unlike some of their larger cousins.

To lighten this breakfast casserole up, I used a turkey breakfast sausage and unsweetened almond milk. Both of those things really cut down on the calorie count. I also stuffed some spinach in there and used up some leftover ‘day old’ hardening bread. As you can tell, this recipe is a great way to use up leftovers from the week.

If you don’t like spinach or prefer another veggie instead, feel free to sway that in and make this stuffed pumpkin all your own. And YES the pumpkin is edible too. Though I wouldn’t so much suggest the skin as I would the meat of the pumpkin

Breakfast Stuffed Pumpkin

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M

A tasty breakfast mix of eggs and sausage baked right inside of a pumpkin!

Ingredients

2 1/2 Lb. Pie Pumpkin, Cleaned Out
1 C. Unsweetened Almond Milk
3/4 C. Shredded Cheese
2 Whole Large Eggs
2 Tbsp. Grated Parmesan
2 Tsp. Fresh Thyme
1 Tsp. Dijon
Salt & Pepper to Taste
3 C. Day Old Bread, Cubed
1/2 Lb. Turkey Breakfast Sausage
1 Shallot, Chopped
1 C. Baby Spinach
2 Garlic Cloves, Minced

Instructions

Whisk together the 1 C. milk, 3/4 C. cheese, 2 eggs, 2 Tbsp. parmesan, 2 Tsp. thyme, 1 Tsp. dijon, and salt & pepper.
Fold in the 3 C. cubed bread and 3/4 C. cheese; set aside to soak.
Preheat the oven to 350 degrees F.
Heat a medium skillet over medium-high heat and cook the 1/2 Lb. of sausage.
Add in the shallot and cook for a couple of more minutes until softened.
Add in the 1 C. spinach and 2 garlic cloves; cook until spinach is wilted.
Once done, mix the spinach and sausage mixture into the egg and bread mixture.
Transfer the mixture into the pumpkin and cover with the top. Bake for 1 hour.
After an hour, remove the top off the pumpkin and bake for another hour or until the egg is cooked through.
Once done, remove from the oven and allow to cool slightly before cutting into wedges to enjoy!

Nutrition Facts

Calories

281.24

Fat (grams)

14.89

Sat. Fat (grams)

5.15

Carbs (grams)

22.53

Fiber (grams)

3.16

Net carbs

19.37

Sugar (grams)

5.83

Protein (grams)

15.37

Sodium (milligrams)

515.30

Cholesterol (grams)

137.90

Nutritional Claims: Peanut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free