Broccoli Cheddar Bites

Ingredients

• 1 large bunch of broccoli florets
• 2 eggs, lightly beaten
• 1/2 cup, packed, torn fresh bread
• 1/4 cup grated onion
• 1/4 cup mayonnaise
• 1 cup , 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. Set a steamer basket inside a pot with 1 inch of water, then bring the water up to a boil. Add the broccoli florets and steam them for 5 minutes, just until they soften. Rinse the broccoli with cold water so it stops cooking.
2. Chop the steamed broccoli very fine; you are aiming for 2 to 2 1/2 cups.
3. In a large bowl, stir together the beaten eggs and torn bread until the bread is fully dampened. Add the grated onion, mayonnaise, cheese, lemon zest, salt, and pepper, then stir in the minced broccoli.
4. Heat the oven to 350 degrees F. Use olive oil to slick every well in 2 pans made for mini muffins, each with 1 dozen wells, so the bites release easily. Spoon the broccoli mixture into the prepared wells.
5. Bake in the 350 degrees F oven for 25 minutes, until the bites are set through and lightly golden on top.
6. If mini muffin pans are not in your kitchen, shape them without a mold instead. Oil a baking sheet, drop on generous spoonfuls of the mixture, and leave the timing unchanged.