Roasted Bacon, Egg & Cheese Pumpkin Recipe for the autumn! 😋🍂🧀🥓🎃🌾
I used Korean sweet pumpkin, Danhobak – known as kabocha. This is a super delicious pumpkin for soup or roasting! I love pumpkins because they are low in calories but super filling and high in fiber.
Seasons like this always want me to roast everything and add poultry seasoning or pumpkin spice in every recipe. No worries, I didn’t put either one of them in this recipe though, lol because I’m roasting the whole pumpkin today!
If you are interested in Pumpkin Spice Mochi Ice Cream Recipe!
Are we ready for Roasted Bacon, Egg & Cheese Pumpkin Recipe? Let’s get started!
Cut 4 slices of bacon into bite sizes and small dice 1/2 large size onion.
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Preheat the oven to 400°F.
Heat a large skillet over medium-high heat. Add the bacon and cook until the edges are brown, about 3 to 4 minutes. Add the diced onion. Cook until the onions are softened, about 7 to 8 minutes. Add 1/2 tsp black pepper and remove from heat.
Place a medium-size danhobak (kabocha) in a microwave-safe dish and microwave for 5 to 6 minutes – depending on the power of the microwave.
Meanwhile, beat 2 large or 3 small eggs with 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 to 1/3 cup of shredded Parmigiano.
Cut out the top of the danhobak and reserve. Remove the seeds and the strings with a spoon.
Place the bacon and onion then pour the egg mixture into the danhobak. Fill the rest of the danhobak with 1/2 to 3/4 cup shredded mozzarella cheese. Sprinkle more Parmigiano and 1/2 tsp black pepper. Replace the reserved top and place it on an oven-safe pan/dish.
Bake in the preheated oven for 20 minutes. Remove top and back for an additional 5 minutes.
Serve hot, slice into wedges to serve. Enjoy!
Roasted Bacon, Egg & Cheese Pumpkin
- Total Time: 40 mins
- Yield: 6 1x
- 1 medium to small size danhobak (Kabocha)
- 4 bacon, cut into bite sizes
- 1 medium size onion, small diced
- 2 large or 3 small eggs
- 1/2 tsp salt
- 1 tsp black pepper, divided
- 1/4 to 1/3 cup parmigiano
- 1/2 to 3/4 cup shredded mozzarella
- Preheat oven 400°F
Heat a large skillet over medium high heat. Add bacon and cook until edges are brown, about 3 to 4 minutes. Add diced onion. Cook until onions are soften, about 7 to 8 minutes. Add 1/2 tsp black pepper and remove from heat.
- Place danhobak in a microwave safe dish and microwave for 5 to 6 minutes – depends on power of microwave.
Meanwhile, beat eggs with salt, remaining black pepper and parmigiano.
- Cut out top of danhobak and reserve. Remove seeds and strings. Place bacon and onion then pour egg mixture into danhobak. Fill rest of danhobak with mozzarella cheese. Sprinkle more parmigiano and black pepper. Replace reserved top and place on an oven safe pan/dish.
- Bake in a preheated oven for 20 minutes. Remove top and back for an additional 5 minutes. Serve hot, slice into wedges to serve. Enjoy!
- Prep Time: 5 mins
- Cook Time: 35 mins
I love your blog and am excited to try this recipe. Curious- why microwave the pumpkin before?
The microwave will cook the pumpkin about 3/4 way and the oven cooks it all the way through.
This did not go well. I could not find that style of pumpkin where i live in Maryland so i just got a green roasting pumpkin from the local farmers market. The first one the bottom broke out because the wall was very thin at the bottom and had a lot of seeds. Luckily i bought 2 and the second one was easier to clean out. After baking it according to the recipe the the pumpkin was still very firm and the eggs were uncooked and watery inside. I know have put it in for an extra 15 minutes and the eggs still havent cooked!!! Now i have to leave for work so will see what the result is when i get home.
Tried your recipe today. Omg.. Its so good.. I didn’t have mozzarella but substitute with 4 cheese instead n the bacon with sautéed mushroom n onions, its so delicious. Wish I could attach a pic. Thank you for the great recipe. I’m vegetarian n really loved it.