Stuffin’ Muffins


While traditional stuffing tends to veer rich and heavy, these rosemary-scented stuffing cups are delightfully light without compromising on flavor, with tender baby kale and Gruyère woven into the mix. Top leftover stuffing cups with a fried egg for an easy, satisfying breakfast the next morning (if there are any leftovers, that is!).

Advertisement – Continue Reading Below

12 serving(s)

Total Time:
40 mins



  • 1/2

    small loaf sourdough bread (8 oz), cut into 1/2-inch pieces (about 4 cups)

  • 3/4 c.

    low-sodium vegetable broth

  • 2

    large eggs, beaten

  • 2 tbsp.

    olive oil

  • 1

    large onion, chopped

  • Kosher salt and pepper

  • 1

    stalk celery, halved lengthwise and thinly sliced

  • 2

    cloves garlic, pressed

  • 1 tsp.

    chopped fresh rosemary

  • 1/2 c.

    flat-leaf parsley, chopped

  • 3 oz.

    Gruyère, coarsely grated

  • 2 1/2 oz.

    baby kale (about 3 cups)


NUTRITIONAL INFORMATION (per serving): About 123 calories, 6 g fat (2 g saturated), 6 g protein, 273 mg sodium, 12 g carbohydrates, 1 g fiber

Did you make this recipe? Comment below!

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Source link

Like it? Share with your friends!

Decors Mag