Worthington Elementary School
By: Sophia Hogle, Grade 4
About this recipe: It seemed healthy and looked really good.
6 finely crushed saltine crackers
2 tablespoons grated parmesan cheese
2 cups broccoli florets (cooked and chopped)
3/4 cup shredded cheese
1 carton (16 oz) Egg Beaters
1 tablespoon each of salt and pepper
Toothpick (to test)
Preheat oven to 350 degrees. spray 12 muffin cups with cooking spray (set aside). Mix saltines, parmesan cheese, salt and pepper in a small bowl (set aside). Divide broccoli evenly with crumb mixture and cheese. Pour Egg Beaters evenly over cups.
Bake 18-22 minutes until puffed and toothpick comes out clean. Let stand 2 minutes; run knife around edges to loosen.