Ingredients

• 4 pounds 12 ounces fresh or frozen Michigan broccoli, chopped
• 12 ounces low-fat cheddar cheese, shredded
• 1 pound 12 ounces frozen egg whites, thawed
• 15 ounces bread crumbs

Directions

Combine broccoli, cheese, egg whites and bread crumbs in a large bowl. Stir well.

Using a No. 10 scoop, portion 2/3 cup (about 4 ounces) broccoli mixture onto a sheet pan, lined with parchment paper and lightly coated with pan release spray.

Bake in a conventional oven at 375°F for 25 minutes or in a convection oven at 350°F for 15 minutes. Serve hot.