Savory Stuffing Muffins

Savory Stuffing Muffins

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stuffing muffins


  • 1 gluten free baguette, baked and brought to room temperature, cut in bite size cubes, set aside
  • 5 slices Udi’s whole grain bread, baked and brought to room temperature and cut in bite size cubes, set aside (about 7 loosely filled cups of cubed bread total)
  • 1/3 cup minced scallion (green part only)
  • ½ cup chopped celery
  • 2 Tablespoons olive oil
  • 2-3 Tablespoons unsalted butter (1 to use with veggies, 1 to drizzle on top of stuffing and 1 to grease muffin tin!)
  • 2 ½ teaspoons Bell’s seasoning
  • Salt and pepper, to taste
  • 2 eggs, beaten


  1. Preheat oven to 350 degrees. Grease muffin tin generously with butter.
  2. Sauté veggies with 1 tablespoon of the butter, 2 Tbsp. olive oil and 2 ½ tsp. Bell’s seasoning over medium heat in medium skillet for 5 minutes or until veggies fork-tender. Set aside to cool down.
  3. In large bowl, add bread cubes and drizzle 1 cup of water over bread.
  4. Add 2 whisked eggs to bread and stir to blend in.
  5. Carefully add cooked vegetables over bread mixture. Using spoon mix vegetables and bread cubes until resembles stuffing consistency.
  6. Spoon mixture into 6-8 muffin tins to bake.
  7. Melt about 1 tablespoon butter to drizzle evenly on top of stuffing balls (optional).
  8. Add a dash of salt and pepper to top of stuffing ball, if desired.
  9. Bake for about 20 minutes.


Recipe modified from:

Simple Made Meals Video

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