Preheat the oven to 350°F (175°C).

In a large skillet, sauté the onion and celery until softened.

In a mixing bowl, combine the bread cubes with sautéed vegetables.

Add broth gradually, mixing until the bread is moist but not soggy.

In a small bowl, beat the eggs and season with sage, thyme, salt, and pepper.

Fold the egg mixture into the bread mixture until well combined.

Spoon the mixture into a greased muffin tin, filling each cup about three-quarters full.

Bake for 20-25 minutes, or until golden brown and crisp.

Let cool briefly before removing from the tin.