18 slices Italian bread
Soft butter
3 med. onions, chopped
8 slices bacon, chopped
1 tbsp. fresh thyme
1 1/2 tbsp. savory (dried) or poultry seasoning
1 1/2 - 2 tsp. salt
Generous grinds pepper
1/3 c. freshly grated Parmesan
1/3 - 1/2 c. chicken stock
2 eggs, beaten
Parsley

Preheat oven to 350 degrees. Use bacon drippings or Pam to coat muffin cups.

Saute bacon and onions until bacon is slightly crispy and onions are transparent. Butter bread generously.

Dice bread into 1/2" dice or coarsely chop in Cuisinart in batches and place in large bowl.

Add onions, bacon, thyme, savoury, salt and pepper. Toss thoroughly. Pour in stock, eggs and Parmesan; mix well. Cover and let sit for about 1 hour.

Mound into muffin cups, squeezing lightly to form muffin shapes. Cover with buttered foil or parchment paper and bake for 35 minutes.

These can be frozen once placed in muffin cups. Thaw before baking. Makes approximately 12 muffins.

You can substitute up to 1/2 pound sausage meat for bacon. Crumble and saute with onions in place of bacon.

You can add 3/4 cup prunes or apricots (soaked in boiling water, drained)

You can add 3/4 cup chopped apples.

You can add 3/4 cup chopped pecans.