Croissant Pumpkin Pan

For the croissant-pumpkin pan, cook the croissants until al dente and set aside. Finely chop the onion, cut the ham into small cubes. Peel the pumpkin, remove the seeds and cut into small pieces.

Heat oil in a pan, sauté the pumpkin until soft. Now add the onion pieces and ham and sauté. Beat the eggs and pour over the pumpkin pieces, let them set and mix well.

Mix in the croissants, season with salt and pepper, and mix in the chopped chives. Finally, stir the sour cream into the croissants-pumpkin pan.

Preparation Tip:

Refine the croissant-pumpkin pan with rosemary or thyme instead of chives. Instead of ham, bacon brings a fine hearty seasoning to the dish.

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