Ingredients

• 1/2 cup shredded cheddar cheese (2 ounces)
• 2 eggs
• 1/2 cup dry bread crumbs
• 1 Tablespoon all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 ounces frozen broccoli, thawed, dried and chopped very small (about 2 1/2 cups)

Directions

1. Wash hands with soap and water.
2. Preheat oven to 375 °F. Lightly grease a baking sheet.
3. In a large bowl, stir together the cheese, eggs, bread crumbs, garlic powder, salt and pepper.
4. Add broccoli to the bowl and stir all ingredients to mix them evenly.
5. Scoop a rounded Tablespoon of the mixture onto the baking sheet and form into a ball. Leave about 1-inch between each ball.
6. Bake until poppers are golden brown and cheese is bubbling, about 15 minutes.
7. Remove from oven and let cool for 1 to 2 minutes before removing from the pan and serving.
8. Refrigerate leftovers within 2 hours.

This recipe was inspired by a culinary training session for child nutrition programs provided by Oregon Department of Education and the Oregon Dairy and Nutrition Council.

Notes:

• Try adding other herbs and spices such as Italian seasoning or hot pepper sauce.
• Try different cheeses such as pepper jack or a mixture of mozzarella and parmesan.
• No frozen broccoli? Use fresh broccoli that is lightly cooked and chopped.
• Make your own bread crumbs from stale bread. Try using a box grater, rolling pin or food processor.
• No bread crumbs? Use cooked rice or quinoa instead.
• You can freeze the brocco poppers after step 5 and cook them later. Put the baking sheet in the freezer until balls are hard. Move balls to a labeled airtight freezer-safe container and return to the freezer. When ready to bake, remove from container and place on a lightly greased baking sheet.