Simply mix everything together and then squish the mixture down into a GENEROUSLY greased muffin tin (you should only have enough mixture to fill about 16 wells). Top with a little more cheese, and then bake in a 375 degree oven for about 15 minutes. Done!
Servings: 16 cups
Ingredients
- 3 cups cooked and chopped broccoli
- 1 large egg
- 12 Ritz crackers (crushed)
- 1 heaping cup of cheddar cheese (plus more for topping)
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 375 degrees.
- In a medium size bowl, mix all of the ingredients together until well incorporated.
- Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.
- Use your fingers to squish the mixture down so that it’s well compacted.
- Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown.
- Let them cool for at least 5 minutes before removing them from the pan.
- Serve alone or with a little ranch or ketchup for dipping.
- Store any leftovers in the fridge for up to 3 days.
Recipe Notes
- The mixture will seem a bit dry, but this is what makes them crispy and not too eggy. Add an extra egg if you want more of a quiche consistency. They’re great for breakfast this way!
- To make it easy, I just buy the microwavable frozen broccoli.
- Like things crispy? You can add a pinch of cheese to the bottom of your greased muffin tin wells before adding your mixture.
- Feel free to season however you’d like. You could also add onion powder or black pepper. Don’t forget that the Ritz crackers already have added salt.