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A mini pumpkin breakfast boats recipe for autumn.

Mini Pumpkin Breakfast Boats Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    45 mins

Holiday Recipe Video Fusion Pork Eggs Dairy Vegetable Breakfast Less Than 60 mins

Give breakfast an autumnal twist with this mini pumpkin breakfast boats recipe! Hoisin, breakfast foods, and chili crisp are key ingredients.

 

These mini pumpkins are packed with everything we love about breakfast, with a sweet and savory twist. Lee Kum Kee Hoisin Sauce serves as the flavorful and complex seasoning for the pumpkin, but it also infuses its flavor into the eggs, breakfast meats, and other components of the breakfast boats. To add extra complexity and heat, finish with a drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil!

What You Will Need

Ingredients

  • 4 mini pumpkins (about 1–1½ pounds each)
  • ¼ cup cooked breakfast sausage, chopped
  • ¼ cup crumbled bacon
  • ½ cup shredded mozzarella
  • ½ cup shredded cheddar
  • 4 large eggs
  • Salt and pepper to taste
  • Microgreens, sage leaves, or croutons for garnish

Seasoning

  • 4 tsp. Lee Kum Kee Hoisin Sauce
  • 2 tsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling

Made with
Lee Kum Kee products

Hoisin-Sauce_Mainstream-8-5oz_2025

Hoisin Sauces

Hoisin Sauce

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. Preheat oven to 375°F. Slice the tops off each pumpkin and scoop out the seeds and stringy bits. Lightly season the insides with salt and pepper. Brush 1 teaspoon Lee Kum Kee Hoisin Sauce inside each pumpkin.

  2. Divide the cooked sausage and bacon evenly among the pumpkins, then sprinkle in shredded cheeses. Crack one egg into each pumpkin, being careful not to break the yolk. Season lightly with salt and pepper.

  3. Place pumpkins on a baking sheet and bake uncovered for 35–45 minutes, or until egg whites are set and yolks are cooked to your liking. Tent with foil if the tops brown too quickly.

  4. Drizzle each baked pumpkin with Lee Kum Kee Chiu Chow Style Chili Crisp Oil, then garnish with microgreens, sage leaves, and croutons. Serve warm.

     

    We've got plenty more breakfast recipes packed with Asian flavors, don't forget to check them out!

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