Broccoli Cheddar Tots

For the Biscuits

1. Preheat your oven to 375 °F (191 °C).
2. Measure out your broccoli and place into a microwave safe dish. Microwave for a couple of minutes until it is thawed.
3. Place a blender container over a scale and add in the broccoli first, then add the Greek yogurt, cheese, and eggs.
4. Blend lightly to break down the broccoli into small pieces but don't go as far as to completely liquefy it. The goal is to have it in a minced sized.
5. Mix the dry ingredients together in a bowl and stir to break up any clumps and combine.
6. Combine the wet and dry ingredients together and stir to hydrate the dough. Allow the dough to rest for a few minutes before scooping it into tots.
7. Prepare a few sheet pans by lining them with parchment paper and spraying lightly with oil.
8. I use a 1.25" diameter cookie scoop to divide out the dough on to the sheet pans. Give the balls about an inch of space between each other. As each sheet pan is filled, you can place it into the oven and bake for 20 minutes at 375 °F (191 °C).

Storage

1. Allow the cooked tots to cool and then consolidate on to one sheet pan. Place into your freezer, uncovered, until they have frozen solid.
2. Once solid, transfer into the Fresh & Save vacuum bags and remove the air. Store in Snack City in your freezer.

Reheating

1. To reheat you can use the microwave but if you want them to be crispy you need to use an oven or air fryer. I air fry at 400 °F (204 °C) for 3-4 minutes.