Bacon, Mushroom and Sage “Stuffins”

Preheat an oven to 350°F (180°C). Grease 12 standard muffin cups with butter or nonstick cooking spray.

Spread the bread cubes on a baking sheet and toast in the oven until dried but not browned, 12 to 15 minutes. Remove from the oven and let cool.

In a large fry pan over medium heat, fry the bacon, turning occasionally, until the fat is rendered and the bacon is crispy, about 10 minutes. Transfer to a paper towel–lined plate and set aside.

Pour off all but 2 Tbs. of fat from the pan. Add the onion and celery to the pan and sauté, stirring occasionally, until softened, about 3 minutes. Add the mushrooms and sauté until the mushrooms are tender and the onion is translucent, about 5 minutes. Remove from the heat and season to taste with salt and pepper.

In a large bowl, combine the bread cubes, the onion mixture and the sage. Finely crumble the bacon and add to the bowl. Season to taste with salt and pepper. In another bowl, whisk together the eggs and milk until combined. Pour the egg mixture over the bread mixture and toss to combine. Let stand, stirring occasionally, for 20 minutes.

Divide the bread mixture evenly among the prepared muffin cups, pressing the mixture into each well so it is compact. Bake until set and golden brown, about 30 minutes. Transfer to a wire rack and let cool for 10 minutes before serving. Serves 12.

Williams Sonoma Test Kitchen