Step 1

Preheat oven to 325°F. Spray a muffin pan with nonstick cooking spray.

Step 2

Slice 10 pieces of bread into small cubes. This should equal about 10 cups worth.

Step 3

Spread the bread cubes onto a baking sheet in a single layer. Bake for 12-15 minutes or until bread is toasted. Flip halfway through the baking process. Increase the oven temperature to 350°F.

Step 4

Add ¼ cup butter to a large skillet or pot over medium-high heat. Cook the 3 minced garlic cloves, 1 cup chopped yellow onion, and 1 ½ cups chopped celery until veggies turn soft and translucent.

Step 5

Add in the spices: 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp ground sage, ½ tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper, and mix.

Step 6

In a medium bowl, whisk 2 large eggs then mix with 2 cups chicken broth.

Step 7

Add the bread cubes, and cooked vegetables to a large bowl. Pour in the egg mixture and toss until all of the bread crumbs are evenly coated.

Step 8

Divide the stuffing into the muffin pan. Press the bottoms of each in firmly then gently add more for the top. Bake for 28-32 minutes, or until you get golden brown crispy edges. Let cool for 10 minutes then transfer muffins to a rack to cool completely.