Apple, Sausage, and Sage Muffins
Makes 12
Ingredients
- 5 cups ½-inch-cubed day-old French bread (about 1 [8-ounce] loaf)
- ½ (16-ounce) package breakfast sausage
- 1 tablespoon vegetable oil
- 1 cup diced yellow onion
- ½ cup diced celery
- 1 clove garlic, minced
- 1 cup chicken broth
- 1 large egg
- ⅔ cup chopped apple (such as Gala or Honeycrisp)
- ¼ cup unsalted butter, melted
- 2 tablespoons chopped fresh sage
- 2 tablespoons roughly chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper. Line a 12-cup muffin pan with paper liners.
- On prepared baking sheet, place bread cubes.
- Bake until slightly dry, 10 to 12 minutes. Leave oven on.
- In a large skillet, cook sausage over medium heat, using the back of a spoon to break up meat, until browned, about 12 minutes. Remove sausage from skillet using a slotted spoon; discard drippings.
- Add oil to skillet; add onion and celery, and cook over medium heat, stirring frequently, until tender, 6 to 8 minutes. Add garlic, and cook, stirring constantly, for 1 minute. Remove from heat, and let cool slightly.
- In a small bowl, whisk together broth and egg until well combined.
- In a large bowl, carefully stir together bread cubes, sausage, vegetable mixture, broth mixture, apple, melted butter, sage, parsley, rosemary, thyme, salt, and pepper until well combined. Using a ⅓-cup measuring cup, scoop mixture into prepared muffin cups, mounding mixture.
- Bake until set and tops are golden brown, 20 to 25 minutes. Let cool in pan for 10 minutes before serving.
