Cheese & Herb Stuffins

Directions

1. Preheat the oven to 375*F and line a muffin tin (if needed).

2. Heat the olive oil in a large pan over medium heat.
3. To make the mirepoix, finely chop the celery, onions, and carrots. Add the mirepoix to the pan and cook until translucent, stirring occasionally.
4. Meanwhile, cut the bread into 3/4" cubes.
5. Add the garlic to the pan and cook for 2 minutes, then remove the pan from heat.
6. In a large bowl, whisk together the heavy cream and eggs, then stir in the vegetable broth, rosemary, thyme, additional garlic, garlic powder, salt, pepper, and Parmesan.
7. Once the mirepoix has cooled, add it to the bowl with the egg mixture.
8. Add the bread cubes and most of the cheese to the egg mixture, reserving some for topping. Mix everything together with your hands, until all of the bread is evenly coated.
9. Scoop the mixture into a muffin tin, layering the extra cheese in the middle and on top.
10. Bake for 35-45 minutes until the stuffins are lightly golden on top.
11. Let cool slightly before eating.