First things first—thaw that broccoli. And when it’s thawed, you’re going to press it through a strainer. This is a must because no one wants soggy broccoli bites. Once you’ve done that, give it a good dry. We’re looking for dry broccoli here, not broccoli soup.

Crack the eggs into a mixing bowl and beat them until they’re blended like a dreamy omelette. Now, toss in the shredded Monterey Jack and Colby cheese, because cheese makes everything better. Then add the bacon pieces, onions, and flour. Stir it all up with a spatula until you’ve got a cheesy, bacon-y, onion-y mixture that’s ready to rock.

Pop this cheesy concoction into the fridge for about an hour. Why? Because chilling helps bind the mix together—so when it’s time to fry, it won’t fall apart like a sad pancake. Trust me, this step is worth it.

Heat up about 4 cups of oil in a fryer or deep pan to 350°F. While that’s heating up, set up a shallow pan with Italian bread crumbs. You want a nice crispy coating on these, so be generous with the breadcrumbs.

Scoop out about 1/2 ounce of the broccoli mixture and roll it into a ball. Coat each ball well with breadcrumbs—you want them to be fully covered, like they’re wearing a crispy jacket.

Carefully place the broccoli bites into the hot oil. But don’t overcrowd them—give them space to shine. Fry them for about a minute, or until they’re golden brown and crispy. Then use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to soak up any excess oil.

Serve these little golden bites with some Honey Mustard Dressing (or your favorite dipping sauce). They’re crispy, cheesy, and packed with flavor—perfect for any occasion (or just because you need a snack).