Stuffing Muffins
These Stuffing Muffins will be a showstopper on the table this Turkey Day! With fresh veggies, stuffing and of course Eggland's Best eggs, you can make these delicious two-bite appetizers this Thanksgiving!
Ingredients
3 cups cubed Bread
1/4 cup butter
1/2 cup diced onion
1/2 cup diced celery
2 Eggland's Best eggs, large
1 1/4 cup vegetable broth
1/2 TSP dried thyme
pinch of salt and pepper
Preparation
- Preheat oven to 350 degrees. Spray a muffin tin with nonstick spray.
- In a large skillet, melt butter. Sautee diced vegetables until softened.
- In a large bowl, combine cubed bread with sauteed vegetables.
- In a separate bowl, mix together Eggland's Best eggs, vegetable broth, thyme, salt and pepper.
- Pour the egg mixture into the bowl with the bread mixture. Stir well to thoroughly combine.
- Spoon the stuffing mixture into 8 muffin cups. Gently press down with the back of your spoon.
- Bake for 20-22 minutes, until the tops are golden brown.
- Cool for a few minutes in the muffin tin, then serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 103 |
| Fat | 6g |
| Saturated Fat | 3.7g |
| Cholesterol | 15mg |
| Sodium | 249mg |
| Carbohydrates | 8.6g |
| Dietary Fiber | .3g |
| Protein | 1.9g |
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