Broccoli Cheddar Bites


Do you like broccoli? I LOVE, seriously love broccoli. Favorite way to eat it? Steamed, served with a little mayo.

I wish more people shared my enthusiasm.

If you are in the not-so-sure-about-broccoli camp, or are cooking for someone who needs to eat more vegetables but is less than enthused at the prospect, this is the recipe for you.

What’s the one thing that makes broccoli taste great? Cheddar cheese. It’s one of those power combos, hard to go wrong. Just check out our Broccoli Cheddar Casserole, or our Broccoli Cheddar Mac n Cheese. (Black pepper is the other thing that broccoli loves, so make sure to add plenty.)

Broccoli Cheddar Bites

For these broccoli cheddar bites, we mix chopped steamed broccoli with cheddar, torn bread, onion, eggs and mayo, and bake them in mini muffin tins (or freeform) until toasty brown.

They’re perfect for a quick snack, party appetizer, or school lunch. You can easily make a batch or two ahead, and chill or freeze, then reheat in the microwave when ready to serve. Enjoy!


Broccoli Cheddar Bites Recipe

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Makes 24 broccoli bites


  • 1 large bunch of broccoli florets
  • 2 eggs, lightly beaten
  • 1/2 cup, packed, torn fresh bread (no crust)
  • 1/4 cup grated onion
  • 1/4 cup mayonnaise
  • 1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese
  • 1 1/2 teaspoons lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


1 Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking. Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups.

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2 Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened. Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.

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3 Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don't stick). Distribute the broccoli mixture in the muffin wells. Bake for 25 minutes until cooked through and lightly browned on top.

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If you don't have mini muffin pans, you can cook the bites freeform. Just grease a baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the same.

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Broccoli Cheddar Bites

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Showing 4 of 51 Comments

  • Vickie

    Can these be made ahead and frozen?

  • Tania

    Hi. Can we use the patisserie baking paper cups instead of the muffin tins or freeform.

  • Sonja

    Every Simply Recipes recipe I’ve tried has been a winner and this one was no exception. I thought it was perfect as written. Thank you!

  • Vatsal

    I am a vegetarian and I don’t eat eggs. I replaced the egg with equivalent quantity of yogurt. (2 eggs = 2 table spoons yogurt) and they turned out to be amazing. I case anyone has an egg allergy they can follow this simple hack for any recepie.


  • Odette

    I substituted a box of cornmeal stove top stuffing instead of plain bread. Just cook the stove top as instructed on the box and let it cool to room temperature. My husband and two sons ate all with dinner! They were absolutely delicious. Thank you for this recipe.

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