Cook 1 pound of sausage in a skillet over medium heat until browned, about 5-7 minutes. Stir in 1/4 cup flour for a minute to form a roux. Gradually whisk in 2 cups of milk until the mixture thickens, about 5 minutes. Season with salt and pepper, then cool.

In a large bowl, combine stuffing mix or bread cubes with 1 cup of chopped herbs. Add 2 eggs and any extra seasonings; mix until evenly combined.

Preheat oven to 375°F. Grease a muffin tin. Spoon stuffing mixture into each cup, create a well in the center, and fill with the cooled sausage gravy. Top with more stuffing mixture, pressing down lightly.

Bake for 20-25 minutes until golden brown and pulling away from the sides of the tin. The muffins should be tender and crispy.

Remove from oven and cool in the pan for 5 minutes. Use a fork to loosen edges before lifting out. Serve warm.