cupcakes before serving. (Note: If using bacon fat or
lard, simply heat the fat in the skillet before continuing
with Step 3.)
- Add the mushrooms, celery, onions, sage, and
poultry seasoning to the skillet with the browned butter
and sauté until tender and translucent, about 5 minutes. - Add the sausage and sauté, using a wooden
spoon to break up the pieces, until the meat is cooked
through and no longer pink, about 4 minutes. While the
meat is cooking, cut the buns into ½-inch cubes. - Add the bread cubes to the pan with the sausage
mixture. Pour in the broth and mix well. Season with
the salt and pepper. Slide the pan off the heat and stir in
the beaten eggs. - Pour the mixture into the greased muffin pan,
filling each well about three-quarters full. Bake,
covered, for 15 to 20 minutes, until cooked through.
Uncover and bake for 5 more minutes, until the
cupcakes are golden brown on the top. - Drizzle the reserved ¼ cup of browned butter
over the tops of the cupcakes and serve.