Mini Stuffing Muffins with Egg and Ham Centers

Mini Stuffing Muffins

Golden, craggy stuffing edges surround a small, set egg-and-ham center in each muffin. The stuffing forms a thick base and raised sides, so these eat like individual portions of stuffing rather than egg muffins with a thin bread crust. A brief bake before adding the filling helps the cups hold their shape.

“Mini” refers to the individual servings. Use a standard 12-cup muffin tin, not a mini-muffin pan, for the yield and times below.

Ingredients for Mini Stuffing Muffins

• 5 cups dry, unseasoned bread cubes, about 1/2-inch pieces (150g)
• 3 tablespoons unsalted butter, divided (40g)
• 1/2 cup finely diced onion (75g)
• 1/2 cup finely diced celery (50g)
• 1 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt, or to taste depending on the broth
• 1/4 teaspoon black pepper
• 2/3 cup low-sodium chicken or vegetable broth, plus up to 1/3 cup more if needed
• 5 large eggs, divided
• 2 tablespoons milk
• 1/4 cup finely shredded cheddar (30g)
• 1/4 cup finely diced cooked ham (35g)

Unseasoned bread cubes let you control the salt and herbs. Seasoned stuffing mix may need different amounts of seasoning and broth.

How to Bake Mini Stuffing Muffins

1. Heat the oven and grease the tin: Preheat to 375°F (190°C). Thoroughly coat the bottoms and sides of all 12 wells in a standard muffin tin with about 1 tablespoon of the butter.
2. Soften the vegetables: Melt the remaining 2 tablespoons butter in a skillet over medium heat. Cook the onion and celery for 6 to 8 minutes, until the onion is translucent and the celery begins to soften. Stir in the sage, thyme, salt, and pepper.
3. Moisten the stuffing: Toss the bread cubes with the warm vegetables and 2/3 cup broth. Let cool briefly, then beat 1 egg and mix it into the bread. A squeezed handful should hold together without dripping. If it falls apart, add broth 1 tablespoon at a time, up to the additional 1/3 cup. Leave any pooled liquid in the bowl.
4. Shape the cups: Divide the stuffing evenly among the wells. Press each portion into a substantial bottom and thick sides, leaving a shallow opening and an uneven raised rim. Press firmly enough to hold the bread together without mashing it into a paste.
5. Pre-bake the shells: Bake uncovered for about 10 minutes, until the high points begin to color and the openings remain defined.
6. Fill and finish baking: Whisk the remaining 4 eggs with the milk, then stir in the cheddar and cooked ham. Spoon a small, even amount into each opening, keeping it below the stuffing rim. Bake for 15 to 20 minutes more, checking at 15 minutes. The egg centers should be set rather than liquid when gently nudged, and the stuffing rims should be golden brown. An instant-read thermometer inserted into a center can be used to check for 160°F (70°C). Rotate the tin only if your oven browns unevenly.
7. Rest and release: Let the muffins rest in the tin for about 10 minutes. Gently run a thin spatula or butter knife around each edge, then lift them out whole.

Get the Stuffing Moisture Right

Bread cubes vary in dryness, so use the squeezed-handful test rather than adding all the extra broth automatically. Bread that will not hold together makes crumbly cups; bread surrounded by liquid makes soft sides that may stick to the tin.

How to Shape Sturdy Stuffing Cups

Keep the openings shallow enough to leave a thick bread base beneath the filling. The raised rims help contain the egg mixture, but overfilling can still cause it to spill. Letting the baked muffins rest in the tin makes the sides less likely to break during removal.

Serving Mini Stuffing Muffins

Serve warm as individual sides or savory appetizers, with cranberry sauce alongside rather than over the visible centers. For a shared spread, pair them with bacon-wrapped Brussels sprouts. For another individually portioned stuffing dish, try these sausage stuffing balls.

Make-Ahead, Storage, and Reheating

For serving-day baking, prepare and refrigerate the bread, vegetable, and broth mixture ahead of time. Mix in the stuffing’s beaten egg before shaping the cups, then fill and bake as directed. Do not leave assembled raw egg filling at room temperature.

Refrigerate cooked muffins promptly in an airtight container and use within 3 days. Reheat in a 350°F (175°C) oven or toaster oven until hot throughout, checking early so the egg centers do not dry out.

Baked muffins can be cooled completely, wrapped individually, and frozen for up to 2 months, though the egg centers may lose some texture. Thaw in the refrigerator before reheating in the oven.

Nutrition

Approximate nutrition per muffin, based on 12 muffins: 120 calories, 5g protein, 6g fat, and 9g carbohydrates. Per 100g: approximately 180 calories, 8g protein, 9g fat, and 13g carbohydrates. Values vary with the bread, broth amount, and final baked weight.