Ingredients:

  • 12 oz fresh broccoli florets
  • 2 large eggs, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Steam the 12 oz of broccoli florets for 3-4 minutes until they are bright green and slightly soft.
  2. Move the steamed broccoli to a bowl of ice water for a minute until the cooking process stops completely. Note: This preserves the vibrant color.
  3. Pulse the cooled broccoli in a food processor 5-7 times until it looks like coarse green sand.
  4. Place the broccoli crumbs into a clean kitchen towel and wring it until no more liquid drips out.
  5. In a separate large bowl, whisk the 2 eggs with the garlic powder, onion powder, smoked paprika, salt, and pepper until slightly frothy.
  6. Fold the dried broccoli, 1/2 cup panko, 1/4 cup Parmesan, and 1.5 cups cheddar into the egg mixture until no dry spots remain.
  7. Grease your 12 cup muffin tin thoroughly with oil or butter to ensure the cheese doesn't stick.
  8. Spoon the mixture into the cups, pressing down firmly until the tops are flat and compact.
  9. Bake at 200°C for 20 minutes until the edges are dark golden and sizzling.
  10. Let the cups re