So today I have another “mini” recipe for you: Two Cheese Broccoli Bites. Can you tell I love my mini muffin pan?! I also love broccoli and when combined with shredded cheese and breadcrumbs? Amazing. These little broccoli bites make a great appetizer, snack or even a light lunch. They are simple and quick to make and delicious. And addicting…I had to stop myself after I ate 3 (or was it 6? Who’s counting?)
You just give the broccoli a quick steam in boiling water. Once cooled, you mix the broccoli with breadcrumbs, eggs, shredded cheese and salt and pepper. Then you drop it into mini muffin tins, using the back of a spoon to press the mixture together. They bake in just about 15 minutes…the cheese gets melted and browned and crispy on the edges…mouth watering!
Now here’s a little trick to make these kid-friendly Two Cheese Broccoli Bites…simply dice the broccoli after cooking it into tiny pieces. Once it’s all chopped up and pressed into the muffin tins, it makes it easier for little ones to eat and hides the big broccoli pieces from picky eaters!
Chop the broccoli into small florets if making these Two Cheese Broccoli Bites as an appetizer for adults. Dice the broccoli if you want to make these kid friendly. Or divide the recipe and make half & half. Cut into 4 bites, these make a great finger food toddlers!
- 1 head of broccoli, chopped into small florets
- ½ C. shredded cheddar cheese
- ½ C. shredded Monterey jack cheese
- ½ C. seasoned bread crumbs
- 2 eggs
- salt and pepper to taste
- Preheat oven to 400° and spray mini muffin pan with cooking spray.
- Fill a medium saucepan with a few inches of water and bring to a boil. Add the broccoli, cover and reduce heat. Cook for about 6 minutes, stirring a few times, until broccoli is bright green and tender. Drain and allow to cool. Use a paper towel to remove excess water. If you plan to dice the broccoli, do so after it has cooled.
- In a large mixing bowl, combine the broccoli, breadcrumbs, cheese, eggs and salt and pepper until well mixed.
- Add the mixture to the muffin tin, pressing down with the back of a spoon to pack the mixture tightly in the cups. This will help ensure the baked muffins stay together when you pop them out of the pan.
- Bake for 15 - 20 minutes, until golden and crispy around the edges.
- Remove from pan and serve hot or at room temp.
Recipe adapted from www.TheTwoBiteClub.com