Ingredients
Scale
- About 1/2 lb. frozen broccoli
- 1 cup aged extra sharp cheddar cheese, shredded
- 1/2 cup whole wheat breadcrumbs (or, for gluten free, use GF breadcrumbs)
- 1/2 cup finely chopped onion (about 1/2 of a medium onion)
- 1/2 cup finely chopped ham
- 1 clove garlic
- 2 eggs
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- Freshly ground pepper
Instructions
- Preheat the oven to 400 F. Spray a mini muffin tin generously with cooking spray.
- Put the broccoli in a medium mixing bowl and cover with a plate. Microwave on high for about 3 minutes, stirring every minute, until the broccoli is just thawed.
- Put the broccoli on a clean kitchen towel and squeeze the excess moisture out of it. Put it in the handi chopper or food processor and pulse to chop into small chunks. Pour the chopped broccoli back onto the kitchen towel and squeeze again.
- Put the broccoli back in the bowl and add the rest of the ingredients. Stir to mix well.
- Fill the mini muffin tin with this lovely mixture, pushing down on each one to squeeze the contents together well. Let them mound up a bit–it makes them even prettier.
- Bake at 400 for about 20 minutes or until golden brown on top. Let them sit in the pan for about 10 minutes before attempting to remove them. Use a butter knife around the edges and to gently lift them from the muffin tin. Enjoy them while they’re warm!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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