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

1. Preheat the oven:

   Preheat oven to 350°F.

2. 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.

3. 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.

4. 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.

5. Bake:

   Bake at 350°F for 25 minutes until cooked through and lightly browned on top.