Preheat oven to 325°F. Spray a muffin pan with nonstick cooking spray.
Slice 10 pieces of bread into small cubes. This should equal about 10 cups worth.
Spread the bread cubes onto a baking sheet in a single layer. Bake for 12-15 minutes or until bread is toasted. Flip halfway through the baking process.
Increase the oven temperature to 350°F.
Add the butter to a large skillet or pot over medium high heat. Cook the minced garlic, onion and celery until veggies turn soft and translucent.
Add in the spices: dried parsley, garlic powder, ground sage, dried minced onion, salt and ground black pepper. Mix everything together.
In a medium bowl, whisk the eggs with the broth.
Add the bread cubes, and cooked vegetables to a large bowl.
Pour in the egg mixture and toss until bread is evenly coated.
Divide into muffin tins. Pack the bottoms in firmly then gently add more for the top. Bake for 28-32 minutes, or until you get golden brown crispy edges.
Let cool 10 minutes then transfer to a rack to cool completely.
Recipe Notes:
FRIDGE - The leftover stuffing muffins can be stored in an airtight container in the fridge for 4-5 days.
FREEZER - Leftovers will freeze easily in an airtight freezer bag. Let them cool completely to room temperature then place them in a large bag. Remove as much air as possible and seal tightly. These can be stored for up to 3 months for maximum freshness.
TO REHEAT - Reheat the leftovers in the microwave for 1-2 minutes wrapped in a paper towel. These can also be heated in the oven at 350F until warmed through.