Do you like broccoli? I LOVE, seriously love broccoli. Favorite way to eat it? Steamed, served with a little mayo.
I wish more people shared my enthusiasm.
If you are in the not-so-sure-about-broccoli camp, or are cooking for someone who needs to eat more vegetables but is less than enthused at the prospect, this is the recipe for you.
Broccoli and Cheddar Cheese: A Power Combo
What's the one thing that makes broccoli taste great? Cheddar cheese. It's one of those power combos, hard to go wrong. Just check out our Broccoli Cheese Casserole, or our Broccoli Cheddar Mac n Cheese. (Black pepper is the other thing that broccoli loves, so make sure to add plenty.)
For these broccoli cheddar bites, we mix chopped steamed broccoli with cheddar, torn bread, onion, eggs, and mayo, and bake them in mini muffin tins until toasty brown.
A Make-Ahead Appetizer That Freezes Well
They're perfect for a quick snack, party appetizer, or school lunch. You can easily make a batch or two ahead, and chill or freeze, then reheat in the microwave when ready to serve. Enjoy!
Broccoli Cheddar Bites
5 More Bite-Sized Recipes
- Instant Pot Egg Bites
- Cheesy Hash Brown Egg Bites
- Cheesy Zucchini Bites
- BBQ Meatloaf Bites
- Garlic Herb Steak Bites
Broccoli Cheddar Egg Bites
If you make these in full size muffin tins, up the baking time to 30 minutes. Yield: 12 broccoli cheddar egg bites.
Florets from 1 large bunch broccoli (about 300g broccoli florets)
2 large eggs, lightly beaten
1/2 cup crustless, torn (into tiny pieces) fresh bread, packed
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 ounces, 114g), packed, grated sharp cheddar cheese
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preheat the oven:
Preheat oven to 350°F.
Steam and chop the broccoli:
Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.
Finely chop the steamed broccoli florets. You should have about 2 1/2 cups.
You can also steam the broccoli in the microwave. Place florets in a glass bowl with 3 tablespoons of water and cover. Microwave on high for 4 minutes.
Make the filling:
Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.
Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.
Distribute the broccoli mixture:
Coat the wells of 2 mini muffin pans (1 dozen wells each) with non-stick spray. We recommend using non-stick mini muffin pans.
Distribute the broccoli mixture in the muffin wells.
Bake at 350°F for 25 minutes until cooked through and lightly browned on top.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||2%|
|Total Sugars 0g|
|Vitamin C 8mg||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|