Easy Stuffing Muffins
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Easy Stuffing Muffins
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Easy Stuffing Muffins are buttery and crisp with onions, apples, sausage, and poultry seasoning all baked in tender breading.
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Ingredients
- 1/2 cup butter
- 1/2 yellow onion , diced
- 2 Stalks celery , thinly sliced
- 1 green apple , cored and diced
- 2 teaspoons poultry seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 8 ounces breakfast sausage links
- 1 pound loaf of bread , broken into cubes
- 1 cup chicken broth
- 1 large egg
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Instructions
- Preheat your oven to 375 degrees and spray 2 12-count muffin tins with cooking spray.
- In a large skillet add the butter, onion, celery, apple, poultry seasoning, salt, and pepper.
- Cook on medium heat until veggies are translucent.
- Add in the sausage links and cook until browned.
- In a large bowl add the bread cubes then add the veggies.
- Slice the links into small 1/2-inch slices.
- In a small cup whisk the broth and the egg and add it to the bread mixture.
- Toss the mixture well then pack the mixture into muffin tins creating a rounded top.
- Cook for 25-30 minutes or until the tops are crispy.
Nutrition Information
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Calories
124kcal
(6%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
285mg
(12%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
212IU
(4%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 285mg | 12% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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