Prep Time
20 Mins
Cook Time
55 Mins
Yield
6

How to Make It

Step 1

Preheat oven to 400°. Lightly spray a 12-cup muffin pan with non-stick spray.

Step 2

In a large sauté pan, brown and crumble Italian sausage over medium-high heat, about 10 minutes.

Step 3

Remove sausage and set aside, add vegetable oil. Reduce heat to medium; add onion, carrots and celery. Sauté until vegetables are clear and soft.

Step 4

Add chicken broth and bring to a boil, reduce heat and simmer for 10 minutes. Transfer vegetables to a large bowl to cool.

Step 5

Add black pepper, salt, and Italian seasoning.  Taste, adjust seasoning if necessary.

Step 6

Toast diced rolls on a baking sheet until crisp, about 10 minutes.

Step 7

Add rolls, Italian sausage and beaten eggs to the vegetable mixture, stir to combine.

Step 8

Place 1/2 cup of roll mixture into each muffin tin.

Step 9

Bake for 30 minutes, until toothpick comes out clean and dressing cups are lightly browned.

Step 10

Serve with your favorite gravy and enjoy!

Step 11

 

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