These muffins are inspired by using up left over Thanksgiving stuffing and thinking of bread pudding. The twist is that they're savory and made in mini muffin tins!
3 cups leftover bread stuffing
2 whole eggs
1 cup low fat milk
Bread the eggs into a large bowl. Whisk them with a fork until just mixed. Add the milk and stuffing and let sit for 15 to 30 minutes, until the liquid is mostly absorbed. Preheat the oven to 350F. Scoop the bread mixture into muffin tins, filling each one about 2/3 full. Bake for 25 minutes, until the tops begin to brown. Serve by putting 2 or 3 on each plate as part of a meal.
Makes 24 mini muffins - 8 to 12 servings
Stealthy Cooking Tip: I don't usually talk about kitchen gadgets, but GoldTouch Nonstick muffin tins are an exception. They don't stick, really! There's no prep needed when using one of the GoldTouch products. No extra oil or butter needed in the pan. If you don't have truly nonstick muffin pans, use paper liners.