📋 Instructions

1. 1Heat the oven and prep — Preheat the oven to 375F (190C) and generously brush a 12-cup muffin tin with melted butter. Butter, not spray, is what gives the muffins their crisp golden shell.
2. 2Toast the bread — Spread the bread cubes on a large sheet pan and bake at 300F (150C) for 10 minutes, until dry to the touch but not browned. This step keeps the muffins fluffy rather than soggy.
3. 3Brown the sausage — Cook the sausage in a large skillet over medium-high heat for 7 to 8 minutes, breaking it into small crumbles, until no pink remains and the edges are deeply golden. Transfer to a very large bowl with a slotted spoon.
4. 4Soften the vegetables — Melt the butter in the same skillet over medium heat, then add the onion and celery and cook for 6 to 7 minutes, until translucent and soft. Stir in the sage, salt and pepper and cook 30 seconds until fragrant.
5. 5Combine the base — Scrape the vegetables and all the butter into the bowl with the sausage, add the toasted bread cubes and parsley, and toss until evenly combined.
6. 6Whisk the custard — Whisk the eggs and broth together in a medium bowl until smooth. Pour over the bread mixture and fold gently with a spatula just until no dry patches remain, about 20 folds.
7. 7Rest and fill — Let the mixture rest 10 minutes so the bread soaks evenly, then scoop it into the muffin cups, mounding each one slightly above the rim.
8. 8Bake until golden — Bake at 375F (190C) for 22 to 25 minutes, until the tops are golden brown and the centers register 165F (74C) on an instant-read thermometer. Cool in the tin 5 minutes before lifting out with a thin knife.