Broccoli Cheddar Bites

Breakfast and BrunchFreezer-friendlyMake-aheadVegetarian

Cheesy baked broccoli snacks, great for a brunch, kid-friendly lunch, or party!

Photography Credit: Elise Bauer

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.)

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 Steam and chop the broccoli: 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.


2 Make filling: 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.

3 Distribute broccoli mixture in mini muffin pan wells:  Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) with olive oil (so the bites don't stick). Distribute the broccoli mixture in the muffin wells.

4 Bake: Bake at 350°F for 25 minutes until cooked through and lightly browned on top.

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

Showing 4 of 81 Comments / Reviews

  • Brianna

    These were delicious!! Will be making them often. Do you have the nutritional facts for this?


  • Robin

    These were fabulous but we didn’t get 24 out of the mix :(. I used onion powder instead of the shredded since we don’t like onion chunks but they turned out just fine. I think I’ll use more broccoli next time but this is definitely a keeper!!!!!


  • Amber

    Do you think these would be good for a make ahead lunch? I like to make things ahead of time, freeze and then let them defrost the night before or in mu lunch box. Would these be okay frozen or refrigerated for a few days? I’ve grown tired of the frozen broccoli nuggets from Whole Foods.

  • Jean SERRES

    Love your recipes, fabulous pictures, and from the printing point of view, recipes use mostly only 1 sheet of paper. Print out beautifully. Thank you very much.

  • Crytuff

    I would have preferred a weight on the broccoli rather than ‘bunch’ . . . I bought too much and made an omelet with the extra ‘finely chopt’: NP . . . I did like the ‘cold water rinse’ info, very good. The bites from the mini-muff-tin had crisper sides and were easier to serve so folks could pick them up. Suggestions for a dipping sauce would have been good. Thanx y’all

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