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Italian Stuffing Muffins Recipe

Italian Stuffing Muffins

  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American

Description

This easy Italian Stuffing Muffins recipe is made in a muffin pan and has Italian bread, Italian sausage and a surprise cheesy center!


Ingredients

  • 16 oz. loaf of Italian bread, sliced, toasted and cubed (about 10 cups)
  • 1 lb. Italian sausage
  • 4 tablespoons butter
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup chopped roasted red peppers
  • 2 cups beef broth
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 1 (16 ounce) container of fresh mozzarella balls

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large skillet, melt the butter and then add the sausage to brown.
  3. Break the sausage up with a spoon while it browns into small pieces.
  4. About halfway through browning the sausage, add in the onions and celery.
  5. Cook until the onions and celery have softened and the sausage is browned through, about 5 more minutes, then add in the roasted red peppers.
  6. Pour in the broth and bring to a simmer. Simmer for 15 minutes and then remove from the heat.
  7. To a large bowl, add the toasted bread cubes and the beaten eggs.
  8. Pour the sausage mixture over the bread cubes, add in the salt and pepper and Italian seasoning and stir until all the bread is coated withe the broth.
  9. Butter (or spray) a muffin tin then fill halfway with the stuffing mixture.
  10. Add 4 or 5 mozzarella balls to the center of each muffin, (or use 1 larger ball if that’s what you’re using) then add more stuffing to the top. You want the stuffing mounded on top to look like a muffin when they come out of the oven.
  11. Bake for 25 minutes for a jumbo muffin tin and 15 minutes for a regular size muffin tin, then remove from the oven to let cool for 5 minutes.
  12. Remove from the muffin tin and serve.

Notes

I used a jumbo muffin pan for this recipe, if you’re using a regular muffin pan you’ll need to reduce the cooking time to 15 minutes.

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