Brussels Sprouts Bites
Shaved Brussels sprouts combined with cheddar and baked into easy bite-sized portions. These are great for a party and super easy to transport!
- Ready In:
- Preheat oven to 350 degrees. Spray mini muffin tin with non-stick baking spray and line each tin with a parchment muffin cup. Fill a 4 quart saucepan half way with water and bring to a boil. In a separate bowl, create an ice bath to chill the sprouts once they’ve cooked. While the water boils, shred brussels sprouts using a cheese grater.
- Add the shredded sprouts to the boiling water, stir for 30 seconds and immediately strain off the water and transfer the shredded sprouts to the ice bath,. After about 30 seconds, drain all of the water before moving the sprouts to a large bowl. Add the cheese and eggs to the sprouts, whisking to combine. Crumble in 40 of the Ritz crackers (make sure you crumble them fine) and mix together to combine. Spoon mixture into mini muffin tins until each one is about 3/4 full. Sprinkle with remaining crumbled Ritz crackers.
- Bake at 350 degrees for 12-15 minutes or until crackers are slightly browned on top and mixture is fully cooked. Serve hot or at room temperature.
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This recipe is all 'goofy'. First it says makes 12 bites. That is mini muffin bites. The recipe is 1LB sprouts, 2 cups cheese, 45 RITZ crackers and 2 eggs. Do you really think that is only 12 mini muffins? Second it says to to the boil - ice bath for 30 seconds shuffle. Well, if you try to do the 'drain' of ice bath you end up with a strainer full of not only sprouts - but ICE! You can't continue with the recipe until that is removed. It would end up in a bunch of water in your product. So this recipe needs work. It appears to have just been slapped up here in a hurry or something.