Servings: 12 Muffins
Total Time: 45 Minutes
- 6 slices whole wheat bread, cut into cubes
- 1/2 loaf french bread, cut into cubes
- 1 1/2 tbsp olive oil
- 1 small onion, diced
- 2 ribs celery, diced
- 1 tbsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1 dash salt
- 1 dash ground black pepper
- 2 cups chicken or turkey broth
- 2 large eggs, beaten
These simple savory muffins are great for soup night or with a hearty egg breakfast! Try it once and you'll be using it for multiple meals!
PREHEAT oven to 300⁰F. BAKE bread for 10 to 15 minutes, or until toasted and lightly brown. Meanwhile, HEAT oil in a nonstick skillet over medium heat. ADD onion and celery and SAUTE until tender, about 5 to 7 minutes. ADD bread and onion mixture to a large bowl and COOL to room temperature. ADD sage, thyme, parsley, salt and pepper and TOSS to combine. ADD broth and eggs; STIR well.
ADJUST oven temperature to 400⁰F. SPRAY 12 muffin tins with nonstick cooking spray. ADD stuffing to muffin tins and PRESS down slightly on each muffin. BAKE for 30 to 35 minutes, or until muffins are firm.
Nutrition information per muffin: 126 calories; 3.6 g fat; 0.7 g saturated fat; 28 mg cholesterol; 205 mg sodium; 18.5 g carbohydrate; 1.2 g fiber; 5 g protein