Preheat the oven to 350°F (175°C).

Melt the butter in a large skillet over medium heat and add onions and celery. Cook until they are softened, about 5-7 minutes.

Stir in the chopped herbs and cook for another minute until fragrant.

In a large bowl, combine the cubed bread with the sautéed mixture.

Add the beaten eggs, broth, and season with salt and pepper. Mix gently until just combined.

Spoon the mixture into a greased muffin tin, filling each cup about 3/4 full.

Bake for 25-30 minutes or until the tops are golden brown.

Let them cool in the tin for 5 minutes before transferring to a wire rack.