Updated: Sep 10
These turned out better than I expected! A little dry for my personal preference but not bad...next time I may use 1 or 2 more eggs.
1 cup Shredded cheese of choice
1/2 cup Almond flour 
2 cupsBroccoli florets
1/4 tsp Salt
Or oat flour or bread crumbs of choice.
Preheat oven to 450 degrees. Spray 8 muffin tins with cooking spray or line with parchment paper liners.
Finely chop broccoli. Place broccoli florets in a medium bowl and cover with press and seal or saran warp. Poke with a few wholes to let out steam. (Do not add water). Microwave broccoli for about 4 minutes, or until tender. (Note: If you are using frozen in streamable bags, simply microwave according to package directions. Or place frozen broccoli in bowl and follow directions listed in this step, adding 1-2 minutes as needed.)
Remove broccoli from microwave and carefully remove saran wrap from bowl, (careful, there will be hot steam). Add the rest of the ingredients to the bowl, breaking up the broccoli florets as you stir. Use a measuring cup or ice cream scoop to scoop mixture into muffin tins, dividing mixture evenly among 8 muffin tins.
Bake in preheated oven for 15-20 minutes, or until lightly golden brown on top. Enjoy or refrigerate for up to 5 days.
Calories per Serving 124
Fat 10 g
Saturated Fat 4 g
Carbohydrates 3 g
Fiber 1 g
Sugar 1 g
Protein 7 g
Freestyle Points 4
Recipe and photo are from Dashing Dish, Inc. be sure to check them out!