Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.

Whisk 2 of the eggs, and toss it in a large bowl with the chicken sausage (cut up), bread cubes, sage, Italian seasonings, salt, red pepper and black pepper until well combined.

Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 30 minutes, until the pumpkins have softened.

Remove the pan from the oven and use a spoon to compress the stuffing a little. 

Crack the two remaining eggs into each pumpkin. I recommend cracking each egg one at a time in a small shallow dish and carefully pouring it into the pumpkin on top of the mixture. Increase the oven temperature to 400 degrees F and return the sheet to the oven. Bake for another 10 -12  minutes, until the egg whites are cooked through. 

Garnish with additional herbs and micro greens and enjoy!