Here’s a Recipe for Delicious Broccoli Cheddar Egg Bites

Do you love broccoli? If you do, you probably have a favorite way to eat it. Served with a little mayo or steamed? The sky is the limit! This recipe is for those who like broccoli and need a vegetable-filled snack!

A Power Combo

What’s the one element that elevates the flavor of broccoli? Cheddar cheese! It’s one of those potent combinations that’s difficult to do wrong. To make these bite-sized broccoli cheddar treats, combine cheddar, steamed broccoli, torn bread, onion, eggs, and mayonnaise. Then, bake the mixture in mini muffin tins until golden brown.

Egg Bites Can Be Frozen

Egg bites are wonderful for a speedy snack, an appetizer at a party, or a school lunch. It’s not difficult to prepare a batch or two in advance, chill them or freeze them, and then reheat them in the microwave when you’re ready to serve them. Enjoy!

The Ingredients

  • 1 large cluster of broccoli (about 300g broccoli florets)
  • 2 big, lightly beaten eggs
  • Fresh bread that has been shredded (into tiny bits) into 1/2 cup and packed
  • Onion, grated in 1/4 cup
  • Mayonnaise, 1/4 cup
  • Sharp cheddar cheese, 1 cup (4 ounces, 114g)
  • A half-teaspoon of lemon zest
  • 1/2 kosher salt spoon
  • Freshly ground black pepper, one-fourth of a teaspoon

Preparing the Egg Bites

The Full Recipe for Delicious Broccoli Cheddar Egg Bites

To start preparing the egg bites, preheat the oven to 350F. Then, in a saucepan with a steamer basket, add 1 inch of water, up to a boil. Flake broccoli into the dish. The broccoli florets should be slightly soft after five minutes of steaming. To stop them from overcooking, rinse them with cold water. The broccoli florets should be finely chopped, 2 1/2 cups should be about right. Make the filling by combining the beaten eggs with the shredded bread in a large bowl. Mix until all of the bread is saturated. Add the cheese, mayo, shredded onion, lemon zest, salt, and pepper. Add the minced broccoli and stir. Spray non-stick cooking spray into the wells of the two small muffin tins (1 dozen wells each). It’s advisable to use micro muffin pans that are non-stick. Place the broccoli mixture in each muffin cavity. Bake at 350F for 25 minutes until it’s cooked through and lightly browned.