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Bacon Parmesan Stuffin’ Muffins


1 large loaf sourdough bread (about 1 1/4 lbs.), cut into 1/2″ cubes

2 tbsp. olive oil

1 lb. bacon, chopped

3 celery stalks, halved lengthwise and sliced

1 medium onion, chopped

1 tbsp. Buttery Steakhouse Seasoning

1 cup grated parmesan cheese

2 eggs, lightly beaten

3 cups low-sodium chicken broth

  1. Step 1

    Pre-heat oven to 350°F.

  2. Step 2

    Spread the bread evenly on a large baking sheet and bake 10-12 minutes until bread is dried out and is golden brown. Remove and let cool.

  3. Step 3

    Increase heat to 375°F.

  4. Step 4

    Cook the bacon over medium-high heat, stirring occasionally, until crisp, about 10-12 minutes. Remove bacon and place on paper-towel lined plate. Remove all but 1 tbsp. of bacon fat from skillet.

  5. Step 5

    Add olive oil, Buttery Steakhouse Seasoning, celery, and onion to skillet and cook until translucent and tender. Remove and let cool.

  6. Step 6

    Place bread into a large mixing bowl, then add celery/onion mixture, chicken stock, eggs, bacon, and Parmesan cheese. Stir gently until combined.

  7. Step 7

    Divide stuffing mixture evenly into greased muffin tin. Cover with foil.

  8. Step 8

    Bake for 30 minutes, remove foil and bake uncovered for 15 minutes or until tops are golden brown. Serve and enjoy!

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