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Apple Sage Stuffing Muffins Recipe: Savory Breakfast Bites

Apple Sage Stuffing Muffins

Portioned apple-sage stuffing baked into 12 golden muffins with crisp tops and tender, savory centers. These make a memorable breakfast side, brunch bite, or holiday accompaniment.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Stuffing Muffins
  • 8 cups Day-old whole-wheat or white bread, cut into 1/2-inch cubes
  • 2 tablespoons Extra-virgin olive oil, plus more for greasing
  • 1 Large yellow onion, finely chopped
  • 3 Celery stalks, finely chopped
  • 2 Medium apples, peeled, cored, and finely chopped
  • 1/4 cup Fresh sage, chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 1/2 cups Reduced-sodium chicken broth or vegetable broth
  • 2 Large eggs, lightly beaten

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a standard 12-cup muffin pan thoroughly with olive oil.
  2. If the bread is not stale, spread the cubes on a baking sheet and toast them at 300–325°F for approximately 10–15 minutes, until dry but not deeply browned. Let the cubes cool slightly before assembling the stuffing.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and celery and cook for about 5–7 minutes, stirring occasionally, until softened.
  4. Add the chopped apples, sage, salt, and pepper to the skillet. Cook for another 3–5 minutes, just until the apples begin to soften while retaining some texture.
  5. Place the bread cubes in a large bowl and add the warm apple-and-vegetable mixture. Toss gently so the vegetables and herbs are distributed without crushing the bread.
  6. Whisk the broth and eggs together, then pour the mixture over the bread. Toss gently until every cube is evenly moistened; the stuffing should be damp but not soggy.
  7. Divide the stuffing evenly among the prepared muffin cups. Press it in lightly so each portion holds together, but do not pack it tightly or the centers may become heavy.
  8. Bake for 25–30 minutes, until the tops are golden brown and the centers are set. Let the muffins rest in the pan for 5 minutes before removing them carefully.

Notes

Use dry or stale bread because fresh bread can become gummy when it absorbs broth unevenly. Tart apples such as Granny Smith work especially well. For a variation, add 1 teaspoon poultry seasoning in place of, or in addition to, part of the fresh sage. Grease the pan thoroughly and rest the muffins briefly after baking for cleaner release.