Sausage Challah Muffins:
1 medium challah, cut into cubes
1 onion, chopped
2 celery stalks, chopped
4 sausage, sliced into rounds
3 cups of Manischewitz Chicken Broth
2 eggs
1/2 cup chopped parsley

Mushroom Gravy:
2 tablespoons olive oil or margarine
16 oz. mushrooms, chopped
2 tablespoons flour
2 cups of Manischewitz Chicken Broth

Sausage Challah Muffins


Place cubed challah on lined baking sheet and bake on 350′ for 20 minutes until crispy.
Heat oil in pan then cook onions, celery and sausage until browned.
Add broth and bring to simmer.
Pour broth mixture over challah croutons.
Combine well.

Add eggs and parsley and stir together gently so as not to break challah.
Place in muffin cups and bake on 350 for 20 to 25 minutes until muffins are set and top is slightly crispy.
Serve with mushroom gravy.

Mushroom Gravy Directions:
Melt margarine in pot then add mushrooms.
Cook until tender then add flour. Combine well.
Add broth and stir over medium heat until thickens.
Serve over challah sausage muffins.

Nina Safar is the foodie behind Browse the site for deliciously easy dinner ideas and cooking inspiration.