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Broccoli Cheddar Egg Bites
These quiche-like broccoli, cheese and egg snacks baked in mini-muffin pans are great for brunch, parties, or kid-friendly lunches.
Ingredients
- 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
Directions
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Preheat the oven:
Preheat oven to 350°F.
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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.
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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.
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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.
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Bake:
Bake at 350°F for 25 minutes until cooked through and lightly browned on top.