Wednesday, February 9, 2011
Baked Pumpkin, Sausage, and Cheese
1 1/2 C. eggs (five very large eggs)
1 1/2 C. Chicken broth
1/2 t. salt
1/2 t. pepper
Whisk together the eggs, broth, and seasonings.
3/4 lb. Fried, crumbled sausage plus or minus to your taste and add to empty pumpkin.
2 C. Shredded cheddar or Swiss divided. 1 1/2 C. goes into the pumpkin now.
Pour egg/broth mixture over the sausage and cheese.
Put the lid on the pumpkin and bake at 350° for 1 1/2 hours in a pan with sides to contain any liquid that runs out, then remove lid.
Add reserved cheese and bake without lid for 1/2 hour.
Let rest for 15 minutes before serving. Scoop out filling and pumpkin for each serving. This is better served after cooling to bring out the flavors.