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 crème fraîche (optional)']
» 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.
» In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.
» 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.
» 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.
» Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
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