Ingredients:

  • 4 cups frozen broccoli florets, thawed and squeezed dry (360g)
  • 2 cups sharp cheddar cheese, shredded (225g)
  • 2 large eggs
  • 1/2 cup breadcrumbs (60g)
  • 1 tsp garlic powder (3g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1/8 tsp cayenne pepper (0.5g)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place the thawed broccoli in a kitchen towel and squeeze firmly over the sink to remove all excess water, then finely chop the broccoli into small, uniform pieces.
  3. In a large bowl, whisk the eggs together and stir in the garlic powder, salt, pepper, and cayenne.
  4. Fold in the shredded cheddar and breadcrumbs until a thick paste forms.
  5. Fold in the chopped broccoli, ensuring every floret is evenly coated in the cheesy binder.
  6. Lightly grease a mini muffin tin with non-stick cooking spray.
  7. Use a cookie scoop to divide the mixture evenly into the tin, pressing down slightly to ensure the bites are packed tightly.
  8. Bake for 20-25 minutes until the tops are mahogany-colored and the edges are toasted.