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Cheesy Broccoli Bites

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Servings 24 mini muffins

Ingredients
  

  • 1 head of broccoli about 1 lb, weighed with stems*
  • 3 eggs
  • 3 cloves garlic
  • ½ tsp sea salt
  • ½ cup quinoa flakes
  • 1 cup shredded goat or cows milk mozzarella cheese

Instructions
 

  • Preheat the oven to 400˚F.
  • Generously spray a mini muffin tin with avocado or grapeseed oil spray.  If you can find a heart shaped muffin tin, it would be really cute.
  • Cut the stalks away from the florets and using a vegetable peeler, peel the stalk and cut the stalk into 1-inch segments.  Break up the florets into smaller pieces.
  • Steam or boil the broccoli stems for 5 minutes, add the florets and continue cooking for another 6 minutes or so.  The florets should still have some crunch to them.  Drain and let cool.
  • In the meantime, in a large mixing bowl, beat the eggs, add the garlic, salt, quinoa flakes and cheese, mix well.
  • When the broccoli has cooled, place in the food processor and pulse several times until you have a rice-like consistency.
  • Add it to the egg mixture, mix well and distribute it evenly between the mini muffin tin. 
  • Bake for 20-25 minutes, as soon as possible, remove from muffin tin, if you leave them too long, they will stick.

Notes

*if you want a shortcut you can buy “riced” broccoli (a weight of 1 lb), steam it (stovetop or microwave) and add it as you would after step 6.