Brocc&Cheddar Cups

Brocc&Cheddar Cups:

Ingredients:

1. 1 large bunch of broccoli florets

2. 2 eggs, lightly beaten

3. 1/2 cup, packed, torn fresh bread (no crust)

4. 1/4 cup grated onion

5. 1/4 cup mayonnaise

6. 3/4  cup packed, grated sharp cheddar cheese ^White Cheese is Preferred by Meghan 😉

7. 1 1/2 teaspoons lemon zest

8. pinch of salt

9. 1/4 teaspoon freshly ground black pepper

Directions:

1 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.

2 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.

3 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.

4 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.