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

Ingredients

  • 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

Method

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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

110 Comments / Reviews

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Did you make it? Rate it!

  1. Tiffany

    I didn’t care for the lemon zest – almost took away from the savory flavors. But these would have been really good without it. They crisped up nicely in the mini muffin tins with a heavy coating of olive oil spray.

    xxxxxyyyyy

  2. Judy Cathey

    These r great! I’ll double the recipe next time. They’ll be gone in a few days around here

  3. Doreen

    Very good. Can you freeze them for later?

    xxxxxyyyyy

    Show Replies (1)
  4. Claire

    Hi. I’d really like to try these but I’m not a fan of mayonnaise. Is there anything I can use as a substitute? Thanks.

    Show Replies (1)
  5. Kate

    Made these pretty much as directed and really like them.

    Only thing I did a little different is made bigger, fewer bites so I could eat a couple as a meal… Used a cookie scoop to “freeform” bake them on a cookie sheet with parchment, making 10 total. As one reviewer noted, they do spread a tiny bit like this but who cares! The edges got nice and crispy and the bottoms were perfect.

    For the bread, I used a homemade almond dinner roll. I don’t think I would want to just completely eliminate the bread.

    Thank you for the recipe.

    xxxxxyyyyy

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