Bacon-Sage Stuffing Muffins
Prep: 25 minutes
Bake: 30 minutes • Makes: 12 muffins
4 slices Buckley Farms Thick Cut Bacon, chopped
2 stalks celery, chopped
1 medium white onion, chopped
2 tablespoons chopped fresh sage
1 loaf (20 ounces) Fresh Harvest Round Top White Enriched Bread, cut into 1-inch cubes
1/2 cup Food Club Sweet Cream Unsalted Butter, melted
2 Fresh Harvest Grade A Large Eggs
2 cups Food Club Chicken Broth
2 tablespoons chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon Food Club 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, 4g Sugars, 7g Protein