Broccoli Cheddar Bites

Ingredients

• 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

Directions

• 1.

  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.

• 2.

  Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups.

• 3.

  Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.

• 4.

  Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.

• 5.

  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.

• 6.

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

• 7.

  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.