Ingredients
Broccoli Bites Ingredients
- 3 cups broccoli florets (finely chopped; about 1 large head of broccoli)
- 1 1/2 cups shredded cheddar cheese
- 3 large eggs (beaten)
- 3 tablespoons white whole wheat flour (or all-purpose flour)
- 3 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease a mini muffin tin generously with cooking spray to prevent sticking.
- Mix Ingredients: In a medium bowl, combine the finely chopped broccoli, shredded cheddar cheese, beaten eggs, flour, milk, salt, black pepper, and garlic powder. Stir thoroughly until all ingredients are well incorporated.
- Fill Muffin Tin: Spoon the broccoli mixture evenly into each cup of the prepared mini muffin tin, filling each hole generously over the top to ensure a good-sized bite.
- Bake: Place the muffin tin in the oven and bake for about 15 minutes, or until the bites are set and golden on top.
- Cool and Remove: Allow the broccoli bites to cool for 5 minutes in the pan. Then, run a knife gently around the edges of each one to loosen them before carefully removing from the tin.
- Freeze for Later: If desired, bake and cool completely. Store the bites in an air-tight freezer bag, removing excess air, and freeze for up to 1 month.
- Reheat From Frozen: To prepare from frozen, wrap a mini quiche in a moist paper towel and microwave in 20-30 second increments until heated through, or thaw overnight in the refrigerator and microwave for 20-30 seconds to warm.
Notes
- If you don’t have a mini muffin pan, you can bake these in a regular muffin pan; just extend baking time until the center is fully set.
- These bites can stick to metal pans, so soak the pan after use and clean with a sponge. Using a silicone muffin pan can make cleanup quicker and easier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
