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  • 1 large Bunch of Broccoli Florets
  • 2 Eggs, lightly beaten
  • 1/2 cup packed fresh Bread, torn
  • 1/4 cup Onion, grated
  • 1/4 cup Mayonnaise
  • 1 cup (4 ounces) packed Grated Sharp Cheddar Cheese
  • 1 1/2  tsp Lemon Zest
  • 1/2 tsp Badia Ground Black Pepper
  • 1/2 tsp Badia Coarse Garlic Salt with Parsley
  • Badia Extra Virgin Olive Oil


  1. Preheat the oven at 350
  2. Steam and chop the broccoli so it’s minced.
  3. Filling: place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moist.
  4. Add the grated onion, mayonnaise, cheese, lemon zest, Badia Ground Black Pepper and Badia Coarse Garlic Salt with Parsley. Stir in the minced broccoli.
  5. Coat the mini muffin pans with Badia Olive Oil well so the bites don’t stick. Distribute the broccoli mixture in the muffin tins.
  6. Bake at 350 for 25 minutes until cooked through and lightly browned on top.