DASH-friendly with no added salt and minimal saturated fat—great for make-ahead meal prep.

Scale

Up to ½ cup (56 g reduced-fat, reduced-sodium cheddar, finely shredded, or a low-sodium plant-based cheddar; divide as a very thin sprinkle (~2–3 g per cup))

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Preheat oven to 350°F (175°C). Lightly coat a 16-cup muffin tin with cooking spray or line with parchment liners. If using a 12-cup tin, bake the remaining 4 bites in a second batch.
Steam broccoli: In a small non-stick skillet over medium heat, add chopped broccoli and 3 Tbsp water. Cover and steam 3–4 minutes until bright green and crisp-tender. Drain well and let cool slightly.
Mix base: In a large bowl, whisk egg whites, yogurt, nutritional yeast, smoked paprika, turmeric, onion powder, garlic powder, and black pepper until smooth and slightly frothy.
Fold in broccoli.
Fill & top: Divide mixture among muffin cups, filling each about ¾ full. Sprinkle a very thin layer of cheese on each cup.
Bake 18–20 minutes, until set and puffed and a skewer inserted in the center comes out clean. Let rest 5 minutes, then run a thin knife around edges to release.

Refrigerate: Up to 4 days in an airtight container.
Freeze: Up to 2 months (freeze on a tray, then transfer to a freezer bag).
Reheat: Microwave from chilled 20–30 seconds (or from frozen 45–60 seconds) until warmed through.

Cheese: Use a low-sodium plant-based cheddar for dairy-light option, or omit the topping and bake 1 minute under the broiler for color.
Herbs/veg: Swap in finely chopped spinach, bell peppers, or mushrooms (sauté firm veg first).
Spice: Add a pinch of red pepper flakes or extra black pepper.

These values are approximate and may vary based on ingredients and preparation.