Stuffing Muffins (Quick, Kid Friendly)

Golden stuffing muffins with herbs in a muffin pan

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Stuffing Muffins (Quick, Kid Friendly)

These individual Stuffing Muffins are easy to make, they bake in less than 30 minutes, and they are perfectly portions of stuffing for a family meal or holiday. Bonus: You can make them ahead!

Prep Time15

Cook Time24

Total Time39

Course: Side Dish

Cuisine: American

Servings:

Calories: 199kcal

Author: Amy Palanjian

Equipment

Muffin Pan

Ingredients

8 cups Italian bread (or sourdough; about 12 ounces stale or see Notes below)
8 tablespoons unsalted butter
1 cup mirepoix (fresh or frozen)
2 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
1 teaspoon salt
3 eggs (large)
1¼ cups reduced sodium chicken broth

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray.
Add the butter to a medium skillet over medium heat. When melted, add the mirepoix and cook for 6-8 minutes or until softened. Stir in the herbs and salt and turn off the heat.
In a large bowl, whisk the eggs with the broth.
Add the bread cubes and the vegetable mixture and stir to combine.
Divide the mixture among the prepared muffin pan, pressing down slightly.
Bake for 24-26 minutes or until lightly golden brown around the edges. Let cool slightly on a wire rack and serve warm.

Notes

This recipe is best if the bread is stale or toasted as that allows the bread cubes to better absorb the butter and veggies. Options: Open the bread bag the night before you plan to make it to allow air to naturally dry the bread. Or, lay the slices flat on a baking sheet and toast in the oven at 350 degree F for about 4 minutes per side.
Once cooled, store the Stuffing Muffins in an airtight container in the fridge for up to 5 days. Warm in an air fryer or oven at 325 degrees F for about 4-6 minutes or until warm.
You can also freeze the Stuffing Muffins by adding them to a zip-top bag in an even layer. Remove as much air as possible and seal. Freeze for up to 3 months. Thaw overnight in the fridge, then follow the warming instructions above.
Use Vegetable Broth to make these vegetarian.
Use a liquid egg replacer to make these egg-free.
Use gluten-free bread to make this gluten-free. Be sure the bread is very stale.
Sprinkle grated Parmesan on top of each muffin cup before baking for extra flavor.

Nutrition