Mini Sweet Pumpkin Egg Bake
Mini Sweet Pumpkin Egg Bake is a delicious and healthy recipe that features a tender mini pumpkin filled with a creamy egg, gooey mozzarella cheese, and savory seasonings. Perfect for breakfast or brunch, this easy dish is baked to golden perfection and packed with flavor.
Mini Sweet Pumpkin Egg Bake is a wholesome and delightful dish that combines the natural sweetness of a tender pumpkin with the creamy richness of an egg and gooey mozzarella cheese. Seasoned with salt, black pepper, and garnished with parsley, this baked creation is perfect for breakfast, brunch, or a cozy snack. Its simple preparation and beautiful presentation make it a standout addition to any meal.
Ingredients
- 1 mini sweet pumpkin
- 1 egg
- Mozzarella cheese (as desired)
- Salt (to taste)
- Black pepper powder (to taste)
- Parsley powder (for garnish)
Nutritional Information
- Calories: 220
- Protein: 12g
- Fat: 12g
- Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrate: 12g
- Fiber: 4g
- Sugar: 4g
- Sodium: 300mg
- Cholesterol: 190mg
Directions
-
Microwave the mini sweet pumpkin for 2 minutes 30 seconds on one side. Flip it over and microwave for another 2 minutes 30 seconds until softened.
-
Carefully cut open the top of the pumpkin and scoop out the seeds and fibers to create a clean cavity inside.
-
Fill the cavity with: 1 egg, A pinch of salt, A sprinkle of black pepper powder, Mozzarella cheese to your liking
-
Bake the filled pumpkin in the oven at 180°C (350°F) for 8 minutes or until the egg is cooked to your preference.
-
Sprinkle parsley powder on top for garnish and serve warm.
