Filed Under: broccoli, Cheese, Family, Kids, Lunch, Sauce, School

Cheesy Broccoli Bake

These are quick and easy to make in muffin tins. They're great for kids' lunches!

August 11th, 2014

Recipes and Food Styling by Signe Langford

Cheese and broccoli is one of those magic, kid-approved-and good-for-them combos. Baked and served in their own little, buttery, cups makes them even more fun! In this case, using frozen is best, as it starts off a bit soft, so less cooking time is needed.
Makes 12 in a standard size muffin tin.
  • 3 free-run eggs
  • 1/2 cup whole milk, half-and-half, or cream
  • Sea salt and pepper to taste
  • Pinch nutmeg
  • 12 slices of white or whole wheat bread, crusts cut off
  • Soft – room temperature – butter for spreading
  • 2 cups finely chopped frozen broccoli florets, thawed, well drained
  • 2 – 2, 1/2 cups grated cheddar, marble, edam, mozzarella or a blend
  1. Preheat oven to 375 ͦF

  2. In a large bowl, whisk together the eggs, milk or cream, salt and pepper, nutmeg, and set aside.

  3. Liberally butter one side of the bread slices, and gently press the bread, buttered side down, into the muffin tin.

  4. Add the chopped broccoli to each bread cup, until it comes to the top – about 2 tbsp or so.

  5. Pour in the egg-cream mixture until it reaches the edge of the cup, then top with cheese. Be generous with the cheese, about 2 – 3 tbsp should do. Decorate each with a tiny piece of broccoli, unless you’re trying to pull a fast one over on the kids!

  6. Bake for 15 – 20 minutes or until cheese has melted and the egg-cream custard has risen and set. Allow to cool completely, and run a knife around each cup, before removing from the tin. Serve hot, warm, or cold.

Cheesy Broccoli Bake
Photography by Carlo Mendoza

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