1 large bunch of broccoli florets
2 eggs, lightly beaten
1/2 cup, packed, torn fresh bread (no crust)
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking. Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups.
2 Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened. Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.
3 Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don’t stick). Distribute the broccoli mixture in the muffin wells. Bake for 25 minutes until cooked through and lightly browned on top.
If you don’t have mini muffin pans, you can cook the bites freeform. Just grease a baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the same.