Cheddar Broccoli Muffins
Oh God, she's using the dreaded soup mix in a recipe.
The kind that was so good, mixed into sour cream for dips with chips from the parties of my youth.
The kind that was mixed with frozen spinach and placed into hollowed out bread bowls on every holiday table back in the 80's.
The kind that I use in my Easter/Passover Brisket recipe that makes it so tasty and good (along w/ ketchup).
The kind of ingredient that is sort of out of fashion these days.
I always keep a box of Lipton or Knorr's Vegetable & Onion Soup Mix in the cupboard. Not sure why, but I feel comforted knowing they are there.
Same goes for Jiffy Corn Muffin mix. I don't make corn muffins, but I like to have the box just in case.
It may take me 3 years to use it, but once it's gone, I always replace it.
I'm weird, I know.
There's all kinds of ugly ingredients in dehydrated soup mix, but it's there in a pinch, like a good friend, when you need it.
This is a delicious easy brunch recipe.
They are not technically muffins, since there is no flour in the recipe, but it's my recipe and I bake them in muffin tins, so they are muffins in my world. You can call them little quiches too.
They are great as a snack, cold or at room temperature.
If you're a snob and are offended by my use of this boxed soup mix, then please accept my apologies, or don't.
Hey, at least it isn't a can of cream of mushroom soup (ugh).
Cheddar Broccoli Muffins: makes 9 regular size muffins
1 small head of broccoli, cut up into small florets (I love the stems too)
1/4 cup of heavy cream
1 cup shredded cheddar cheese (or Swiss)
1 packet of Lipton or Knorr's Vegetable Soup Mix (yup)
Mix the eggs, cream and soup mix in a large bowl.
Steam the broccoli for 3 minutes and chop into smaller pieces.
Add the broccoli pieces to the bowl and stir together.
That's it folks. No salt or pepper needed, cause the cheese and soup mix is way salty (very poor English today).
Spray a muffin tin with cooking spray and spoon the broccoli egg mixture into the cups. Fill to the top.
Bake in a 375F oven for 25-30 minutes until puffed and golden.
Let rest in the tin for 5 minutes before turning out onto a cooling rack.
Make a big batch for Super Bowl this weekend, and watch them disappear.
Good with everything and anything.