13-inch pan with foil; spray foil with non-stick cooking spray.
Crack eggs into medium mixing bowl; beat lightly with a fork to break up yolks. Add broccoli, Dean’s French Onion Dip, melted butter and salt; stir with fork to combine. Stir in corn muffin mix, just until blended, breaking up lumps. Pour into pan; bake for 25 minutes or until light golden brown.
Sprinkle French fried onions and cheddar cheese on top. Return to oven just until cheese melts, about 2 minutes. Serve warm or at room temperature.
* Blot broccoli with paper towels to remove excess moisture.