Ingredients
Equipment
Method
- Preheat your oven to 350°F. Spread the bread cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, until dried out and lightly golden. Remove and let cool.
- Increase oven temperature to 375°F.
- In a large skillet over medium-high heat, cook the chopped bacon, stirring occasionally, for 10-12 minutes until crispy. Transfer bacon to a paper towel-lined plate. Remove all but 1 tbsp of bacon fat from the skillet.
- Add the olive oil, celery, onion, garlic, salt, and pepper to the skillet. Cook over medium heat, stirring occasionally, for 6-8 minutes until the vegetables are soft and translucent. Remove from heat and let cool slightly.
- Add the toasted bread cubes to a large mixing bowl. Pour in the chicken broth and gently stir so the bread absorbs the liquid. Add the cooked celery and onion mixture, bacon, eggs, and parmesan cheese. Stir gently until everything is evenly combined — don't overmix or you'll lose the texture.
- Grease a 12-cup muffin tin generously. Divide the stuffing mixture evenly across the cups, pressing it in gently and mounding slightly on top.
- Cover the muffin tin tightly with foil and bake at 375°F for 30 minutes.
- Remove the foil and bake uncovered for another 15 minutes, until the tops are deeply golden brown and slightly crispy. Let rest for 5 minutes before removing from the tin. Use a butter knife to loosen the edges if needed.
Nutrition
Notes
- Dry the bread completely — 10-12 minutes at 350°F is non-negotiable. Soft fresh bread absorbs too much broth and the muffins lose their structure. Pull the cubes when they're lightly golden and dried through.
- Grease every cup generously — stuffing muffins stick hard if you're light on the fat. Use butter or cooking spray, coat the walls and the rims. Run a butter knife around the edge after cooling to release them cleanly.
- Use low-sodium broth — the bacon, parmesan, and added salt already carry plenty of sodium. Low-sodium broth keeps the final muffin balanced.
- Make ahead without stress — portion the mixture into the greased tin, cover tightly with foil, and refrigerate overnight. Bake straight from the fridge; add 10 minutes to the foil-covered stage. The whole assembly is done the night before.
- Stale bread works better than fresh — day-old sourdough is partially dried already and absorbs broth more evenly. French bread and rustic Italian loaves are solid swaps if sourdough isn't on hand.
- Don't overmix — fold until just combined. Overworking breaks down the bread cubes and you lose the contrast between the crispy top and the soft, tender interior.
- Alongside roast turkey or chicken, these stuffing muffins pull focus. Everyone gets their own portion — no serving spoon required, no negotiating over the crispy edges.
- For a weeknight dinner, pair them with a simple arugula salad dressed with lemon and olive oil. The bitterness cuts through the richness of the bacon and parmesan without competing.
- The next morning, reheat a muffin in a 350°F oven for 10 minutes and top it with a fried egg. The yolk breaks into the crispy surface and runs down into the soft interior — one of those accidental combinations that outperforms the original.
- These also work as a passed bite at a dinner party. Stack two or three on a small plate, shave extra parmesan over the top, add a sprig of fresh thyme.
- Store cooled stuffin' muffins in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 10-12 minutes — they'll re-crisp on top without drying out. The microwave works in a pinch but you'll lose the crust.
- To freeze: wrap each cooled muffin individually in plastic wrap, then wrap again in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven. Don't reheat from frozen — the center stays cold while the outside overcooks.