You know what’s great? Broccoli and cheese. They just work. These little bites are easy to make, super cheesy, and a sneaky way to eat more greens. They’re perfect for kids, adults, and anyone who loves a quick, satisfying snack. Whether you’re hosting a game night or packing school lunches, these bites are a win.
Think of this recipe like broccoli-cheddar soup, but better. Instead of a bowl, you get crispy, golden bites that are easy to grab and eat. Bonus? They’re baked, so they’re healthier—but still packed with flavor.
Fast Facts
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 20 bites (Want more? Double the recipe!)
- Skill level: Super simple. Even if you’re new to cooking, this one’s a breeze.
What You’ll Need
- Mini muffin tin (or regular-sized, but they’ll be bigger!)
- Mixing bowl
- Knife and cutting board
- Steamer or saucepan
- Cooking spray (I like avocado oil, but olive oil works too)
Ingredients
Here’s what you need to whip these up:
- 1½ cups broccoli florets (cooked and chopped small)
- ½ cup grated cheddar cheese
- ½ cup Panko breadcrumbs
- ¼ cup diced onion
- 2 tablespoons chopped parsley
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- Cooking spray (for the muffin tin)
Optional Swaps
- Cheese: Prefer mozzarella or Parmesan? Go for it.
- Breadcrumbs: Gluten-free? Use almond flour.
- Parsley: No fresh parsley? Dried works fine—just use half the amount.
Pro Tip: Use fresh broccoli if you can. If frozen is all you’ve got, no problem—just pat it dry after cooking to keep things from getting soggy.
How to Make Them
Step 1: Prep the Broccoli
Steam or boil the broccoli for 3–5 minutes. You want it tender but still bright green. Let it cool and then chop it into small bits—think pea-sized.
Why it matters: Overcooked broccoli = mushy bites. Nobody wants that.
Step 2: Mix It All Together
In a big bowl, combine the broccoli, cheese, breadcrumbs, onion, parsley, garlic powder, salt, pepper, and eggs. Stir until it’s all mixed evenly.
How to tell it’s ready: The mixture should stick together when you press it but not feel too wet.
Step 3: Fill the Muffin Tin
Spray your muffin tin with cooking spray. Scoop about 2 tablespoons of the mixture into each spot, pressing it down gently.
Pro Tip: Use a small ice cream scoop. It keeps everything neat and evenly sized.
Step 4: Bake
Preheat your oven to 350°F. Bake the bites for 25 minutes, or until the tops are golden brown. Let them cool for a few minutes before popping them out of the tin.
What to look for: Crispy edges and firm bites that hold their shape.
Ways to Make Them Your Own
Spice It Up
- Love heat? Add a pinch of cayenne or red pepper flakes.
- Smoked paprika is a great addition too.
Make Them Fancy
- Mix in sun-dried tomatoes or crumbled bacon.
- Swap cheddar for Gruyère or Parmesan if you’re feeling gourmet.
Dietary Adjustments
- Vegan: Replace eggs with flaxseed meal + water (1 tablespoon flaxseed + 2.5 tablespoons water per egg) and use dairy-free cheese.
- Gluten-Free: Sub Panko with almond flour or gluten-free breadcrumbs.
How to Serve & Store
Serve Them Like This
Best when warm and crispy. Pair them with:
- Ranch dressing
- Marinara sauce
- Spicy mayo
They also go great with a bowl of soup (hello, tomato bisque!).
Leftovers? Easy!
- Fridge: Store in an airtight container for up to 3 days. Reheat them in the oven at 350°F for 5–7 minutes or in an air fryer for crispier results.
- Freezer: Assemble the bites, freeze them uncooked on a tray, then transfer to a freezer bag. When baking, just add 5–7 extra minutes—no need to thaw.
Why You’ll Love These
These Broccoli Cheese Bites aren’t your average snack. They’re simple, versatile, and incredibly tasty. Plus, they’re a great way to jazz up broccoli for picky eaters (trust me, I tried these on my niece, and she loved them!). Give them a shot—your taste buds will thank you!
Happy cooking! Let me know how they turn out!
PrintBroccoli Cheese Bites
These Broccoli Cheese Bites are a delicious, cheesy snack or appetizer that’s baked to golden perfection. Packed with tender broccoli, sharp cheddar, and a hint of garlic, they’re perfect for kids, parties, or meal prep. Easy to make and healthier than fried versions, they’ll quickly become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: ~20 bites
- Category: Appetizer, Snack
- Cuisine: American
Ingredients
- 1½ cups broccoli florets (cooked and roughly chopped)
- ½ cup cheddar cheese (grated)
- ½ cup Panko breadcrumbs
- ¼ cup onion (diced)
- 2 tbsp fresh parsley (finely chopped)
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- Avocado oil cooking spray
Instructions
- Prepare the Broccoli: Steam or boil broccoli florets for 3–5 minutes until tender but still vibrant green. Drain well and roughly chop into small pieces.
- Mix the Ingredients: In a large bowl, combine the chopped broccoli, cheddar cheese, breadcrumbs, onion, parsley, garlic powder, salt, pepper, and eggs. Mix until evenly combined.
- Fill the Muffin Tin: Lightly spray a mini muffin tin with avocado oil spray. Spoon about 2 tablespoons of the mixture into each cavity and press down gently to pack it in.
- Bake: Preheat your oven to 350°F (175°C). Bake the bites for about 25 minutes or until the tops are golden brown and firm to the touch.
- Cool and Serve: Let the bites cool in the tin for a few minutes before transferring them to a plate or serving tray.
Notes
- Serving Suggestions:
- Pair with marinara sauce, ranch dressing, or spicy mayo for dipping. They also work well as a side dish with soup or salad.
- Tips & Tricks:
- Use fresh broccoli for better texture; if using frozen, ensure it’s well-drained.
- Press the mixture firmly into the muffin tin so the bites hold their shape.
- For uniform portions, use a small ice cream scoop.
- Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in an oven at 350°F for 5–7 minutes or in an air fryer to restore crispiness.
- To freeze uncooked bites, arrange them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake directly from frozen with an additional 5–7 minutes of cook time.
