1 head broccoli, cut into equal sized florets
1 cup sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
1/2 cup breadcrumbs of choice
2 eggs
salt and pepper
Preheat your oven to 400 degrees. Pour 1 inch of water into a saucepan; bring to a boil. Place the broccoli into the boiling water, cover, and reduce the heat to medium. Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork. Drain the broccoli and set aside to cool slightly. Lay the broccoli out onto paper towels and cover with more paper towels, Press down firmly on the broccoli to absorb as much moisture as you can. Finely chop the broccoli. In a large bowl, combine combine all of the ingredients and season with salt and pepper. Stir everything together until well mixed. Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it’s nice and compacted. Bake for 18-20 minutes in preheated oven. The top will be starting to golden.

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