A Delicious and Clever Way to Get More Broccoli Into the Diet!
Here’s a quick and easy snack idea! It’s a very delicious and clever way to get more broccoli into your diet. Even your picky eaters will love this fun and simple recipe. I found it three or four years ago on www.thelazydish.com, and it’s been a go-to in our snack department ever since.
These broccoli cheese cups are super simple and fun to make with inexpensive ingredients: broccoli, cheddar cheese, Ritz crackers, an egg, and a little seasoning to taste. Simply toss everything together and bake in a muffin tin. So crispy and scrumptious!
3 cups LIGHTLY steamed broccoli
1 large egg
12 RITZ crackers
1 cup grated Cheddar cheese
garlic salt to taste
Directions:
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This versatile recipe is a good one to experiment on. You could also add onion powder or black pepper. Don't forget that the Ritz crackers already have added salt.
Besides the ease of making, there are three things I like about this recipe:
All this said, there’s one caution when putting these together. Be VERY careful not to overcook the broccoli. Only lightly steam it (you want it crisp-tender); the goal is to maintain that bright green color properly cooked broccoli is known for. Cook it too long and its color fades and you’ll get that stinky sulphury smell that turns so many people off on cruciferous vegetables.
Final thought: I’ve also used saltines in place of the Ritz crackers, and I’ve substituted steamed cauliflower for broccoli. And you can easily use any cheese you have on hand—Cheddar is just one approach.
I’m curious to know if any of you are already acquainted with this recipe? And if so, what’s your opinion? I’m all for anything that gets more broccoli into our diet, but then, I’m only one vote. Your thoughts?
These broccoli cheese cups are super simple and fun to make with inexpensive ingredients: broccoli, cheddar cheese, Ritz crackers, an egg, and a little seasoning to taste. Simply toss everything together and bake in a muffin tin. So crispy and scrumptious!
Broccoli Cheese Cups
Ingredients:
3 cups LIGHTLY steamed broccoli
1 large egg
12 RITZ crackers
1 cup grated Cheddar cheese
garlic salt to taste
Directions:
1. Preheat oven to 375° F.
2. In a medium size bowl, mix all of the ingredients together until well incorporated.
3. Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.
4. Use your fingers to squish the mixture down so that it's well compacted.
5. Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown.
6. Let them cool for at least 5 minutes before removing them from the pan.
7. Serve alone or with a little ranch or ketchup for dipping.
8. 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, you can use 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.
2. In a medium size bowl, mix all of the ingredients together until well incorporated.
3. Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.
4. Use your fingers to squish the mixture down so that it's well compacted.
5. Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown.
6. Let them cool for at least 5 minutes before removing them from the pan.
7. Serve alone or with a little ranch or ketchup for dipping.
8. 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, you can use 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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This versatile recipe is a good one to experiment on. You could also add onion powder or black pepper. Don't forget that the Ritz crackers already have added salt.
Besides the ease of making, there are three things I like about this recipe:
- They make a nice accompaniment to soups, especially potato/bacon chowder and broccoli and cheese soup.
- They have a pretty presentation.
- They are hearty and with a tossed salad, could make a full meal.
All this said, there’s one caution when putting these together. Be VERY careful not to overcook the broccoli. Only lightly steam it (you want it crisp-tender); the goal is to maintain that bright green color properly cooked broccoli is known for. Cook it too long and its color fades and you’ll get that stinky sulphury smell that turns so many people off on cruciferous vegetables.
Final thought: I’ve also used saltines in place of the Ritz crackers, and I’ve substituted steamed cauliflower for broccoli. And you can easily use any cheese you have on hand—Cheddar is just one approach.
I’m curious to know if any of you are already acquainted with this recipe? And if so, what’s your opinion? I’m all for anything that gets more broccoli into our diet, but then, I’m only one vote. Your thoughts?
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
