Monthly Archives: November 2019

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein

Bacon-Sage Stuffing Muffins

bacon-sage stuffing muffins

Who doesn’t love bacon??? Make use of your leftover stuffing with these tasty bacon-stuffing infused muffins!

Check out the video recipe here and our weekly ad here.

Prep: 25 minutes   Bake: 30 minutes   Makes: 12 muffins

Nonstick baking spray

4 slices Buckley Farms™ Thick Cut Sliced Bacon, chopped

2 stalks celery, chopped

1 medium white onion, chopped

2 tablespoons chopped fresh sage

1 loaf (20 ounces) Food Club® Enriched White Sandwich Bread, cut into 1-inch cubes

½ cup Food Club® Sweet Cream Unsalted Butter, melted

2 Food Club® Grade AA Large Eggs

2 cups Food Club® Chicken Broth

2 tablespoons chopped fresh parsley

½ teaspoon Food Club® Coarse Pure Sea Salt

½ teaspoon Food Club® Black Pepper

  1. Preheat oven to 400°. Spray standard-size muffin pan with baking spray. In large skillet, cook bacon over medium heat 4 minutes or until starting to brown, stirring occasionally. Add celery, onion and sage; cook 10 minutes or until vegetables are very tender, stirring occasionally.
  • In large bowl, toss bread cubes and butter; spread on rimmed baking pan; bake 10 minutes or until lightly toasted. In same large bowl, whisk eggs, broth, parsley, salt and pepper; stir in bacon mixture and bread cubes. Fill prepared muffin cups with bread mixture; bake 30 minutes or until golden brown and internal temperature reaches 160°. Makes 12 muffins.

Approximate nutritional values per serving (1 muffin): 253 Calories, 12g Fat (6g Saturated), 56mg Cholesterol, 569mg Sodium, 28g Carbohydrates, 2g Fiber, 4g Sugars, 7g Protein