Baked Eggs in Mini Pumpkins

If you’re looking for a perfect fall breakfast, these easy baked eggs in mini pumpkins are it, especially accompanied by the bacon and butternut squash hash with rosemary or sage on the side. Balsamic vinegar, garlic, and paprika add extra layers of flavor. It’s easy to scale up or down, for an adorable and delicious treat in an edible bowl that’s ideal for a weekend brunch this autumn.


  • 4 mini pumpkins (4 inches in diameter)
  • 1 medium red Kuri or butternut squash
  • ½ cup onion, minced
  • 4 ounces bacon, diced
  • ½ cup vegetable oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons red chile flakes
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage or rosemary, minced
  • Kosher salt
  • Fresh cracked black pepper
  • 4 large eggs
  • A pinch of paprika
  • 4 sprigs of rosemary


  1. Preheat the oven to 375°F.
  2. Cut the bottom off of the mini pumpkins so that they form a bowl deep enough to hold the egg but shallow enough for the egg to sit at the surface (aka, not too deep).
  3. Scoop out the seeds and use a spoon to scrape away any of the membranes to make a nice smooth bowl. Cover the stems with foil so they don’t burn. Place the pumpkin halves on a foil-lined baking sheet, cut side down. Set aside.
  4. Cut the butternut squash into sections. Remove the seeds and stem. Peel the squash and dice it into ½ inch pieces (depending on the size of the squash, you may only need about half for this recipe).
  5. In a large bowl, mix the diced squash with the finely diced onion and diced bacon.
  6. In another bowl, whisk together the vegetable oil, balsamic vinegar, chile flakes, and garlic.
  7. Pour the vinaigrette over the squash mixture a little at a time, leaving some of the vinaigrette behind to brush on the pumpkins later, and toss until the squash is well coated. Sprinkle with fresh minced rosemary or sage and toss again. Generously season with salt and pepper.
  8. Turn the squash mixture out onto the foil-covered baking sheet and spread it out in an even layer.
  9. Bake the pumpkins and the squash together for 8 minutes. Remove from the oven. Quickly brush the inside of the pumpkins with a little of the leftover vinaigrette and season with salt and pepper. Crack one egg into the center of each pumpkin.
  10. Return the baking sheet to the oven before the pumpkins cool down and continue baking until the eggs are sunny side up, or set whites with a runny yolk, about 6 to 8 minutes (check after 4 minutes and keep a close eye on them).
  11. Remove the pumpkins and the bacon and roasted squash hash from the oven, the eggs will continue to cook a little bit more inside the hot pumpkins.
  12. To serve, spoon the hash onto plates and place the pumpkins in the center. Lean on top of a pumpkin on each pumpkin, or next to them.
  13. Sprinkle each egg with a little salt, pepper, and smoked paprika, and place a sprig of rosemary next to each mini pumpkin for decoration and extra fall aroma.

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