Prep: 25 minutes
Bake: 30 minutes • Serves: 12
4 slices thick-cut bacon, chopped
2 stalks celery, chopped
1 medium white onion, chopped
2 tablespoons chopped fresh sage
1 loaf (20 ounces) sliced bread, cut into 1-inch cubes
1/2 cup unsalted butter, melted
2 large eggs
2 cups chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
2.In large bowl, toss bread cubes and butter; spread on rimmed baking pan. Bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.
Approximate nutritional values per serving (1 muffin):
253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol,
569mg Sodium, 28g Carbohydrates, 2g Fiber, 7g Protein
> These muffins offer ease in portion control. If you make these muffins alongside a turkey, pour some of your pan juices over the stuffing to make them moister – yum!