Broccoli Cheddar Bites

Cheesy baked broccoli snacks, great for a brunch, kid-friendly lunch, or party!
Ingredients

Main Course
  • 1 large bunch of broccoli florets
  • 2 eggs, lightly beaten
  • 1/2 cup, packed, torn fresh bread (no crust)
  • 1/4 cup grated onion
  • 1/4 cup mayonnaise
  • 1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese
  • 1 1/2 teaspoons lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Other ingredients:
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 cup milk
  • 3 Tbsp warm melted butter
  • 1 cup blueberries
  • Butter or vegetable oil
Directions
  • 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 2 to 2 1/2 cups.  
  • Make 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 broccoli mixture in mini muffin pan wells:  Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) with olive oil (so the bites don't stick). Distribute the broccoli mixture in the muffin wells.
  • Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top. If you don't have mini muffin pans, you can cook the bites freeform. Just grease a baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the same.

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