Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Has anyone tried it with an egg substitute like a flax egg or maybe greek yogurt?
My 4 year old very finicky grandson was offered one, of which he studied it before taking, finally took one , took a bite and proceeded to eat the whole thing!!! We were shocked and so happy to watch this! However I made them in mini muffin tins using muffin liners to ease the cleanup. The liners were diffucult to remove and pulled some of the cooked muffin with it. So don’t use liners!! Although we loved them my daughter and I thought we’d like them better without the lemon zest. For us the dominant flavor became the lemon and I guess we’d rather taste the other flavors. (but who knows maybe that’s why my grandson loved them!?) Will definitely be making these again and try poppig them in the freezer!!! Thank you!!!!!
Hi Linda! Sounds like it was a success. Elise does say to spray the pans well so they don’t stick, so your instinct about skipping liners next time is spot on! Lemon zest makes everything better, in my opinion! Thanks for your comment.
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.
These r great! I’ll double the recipe next time. They’ll be gone in a few days around here
Very good. Can you freeze them for later?
Hi, Doreen! You can absolutely freeze them. When you’re ready to eat one just pop it in the microwave. Enjoy!
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.
Hi, Claire. I think you could safely substitute sour cream for mayonnaise here.
What about greek yogurt?
Hi Katie! That should work! Let us know what you think. I’d go plain with it, though, and full fat.
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.
Thanks Kate for sharing your modifications! Good to know the free form approach works.
I made it for the first time today as one of my Christmas day snacks. I love them. I will be making more because I don’t think its going to last until Christmas day.
I love them! And they’re not just for kids. I snack on these as a nutritious alternative and I have served them at parties. They are always a hit.
I’d like to make this with a bread substitute for a friend who’s gluten intolerant. Any suggestions for anything else I can use?
Hi, J! What about making it with gluten-free bread? I think that would work great! You might also try gluten-free rolled oats; you’d probably only need about 1/4 cup. Let us know how it turns out!
Hey there, I make these all the time with gluten free bread and they turn out absolutely delicious… My daughter is on the Celiac spectrum…
Love this idea! Would be an awesome appetizer for a large Catering Albuquerque party! Easy enough and economically friendly. Thanks for sharing!
These are good. Just like broccoli bites minus the torn bread. Going to try it in pastry cups next. Love broc and cheese.
Most of my childhood memory includes getting yelled by my mother, and eat Broccoli it’s filled with nutrition but I always ignored.Broccoli neh…. In my mind always…My kids also do not like Broccoli at all.After i went through your recipe I thought to give it a try as the photo looks good thinking might be tasty too so lets try with a small Broccoli. Who knows what the taste will be?My old experience with Broccoli was never good.But as the dish was presented on dining table every one of my family snapped it demanding more but I had only a small Broccoli!Next day I brought more and again prepared this dish on my family’s demand.Interesting, tasty and yummy and experience with Broccoli and your recipe. I thought I should share with you.
I made this Keto approved by using 3/4 cup almond flour instead of the bread crumbs. Worked out perfectly!!!! So delicious and moist.
Hi Shelley, good to know it works with almond flour!
I am weird about cooking egg… how do you know it’s cooked through? It’s sticking together like a patty and golden on top but still creamy inside?
Hi, Hannah! Emma here, managing editor. I usually use a paring knife to poke into one and check the middle. If you don’t see any raw egg and the knife emerges clean, it’s good to go! Just be careful not to confuse raw egg with gooey melted cheese. :)
I made this with cauliflower rice also and they were delicious
We used a frozen broccoli “pouch” from Costco, which is 1 lb. Kept all the other measurements the same and these made 12 nice-sized bites. Delicious and they reheat wonderfully! Lots of comments at work while reheating asking what smells so good!
I believe the frozen pouch is 5.5 cups before steaming/chopping.
Hello Elise, this recipe sounds fantastic and I am planning to make it for a party. Can I prep this in advance before baking? Please let me know.
Thanks so much.
Hi Marion, I haven’t tried prepping it in advance though it should work fine! I usually just bake ahead and then reheat when needed. That works well.
“1 large bunch of broccoli florets”
What is the actual measurement for this? Everyone has a different idea of large, not to mention florets are a component of a head of broccoli rather than a bunch. I’d rather not have to make numerous batches to determine the correct ingredient quantity. Thanks.
Hi Hannah, it’s a bit hard to measure, but if you play the video that goes with the recipe, it’s pretty easy to see how much broccoli you use.
These were delicious!! Will be making them often. Do you have the nutritional facts for this?
Hi, Brianna! Emma here, managing editor for Simply Recipes. So glad you liked the recipe! For nutritional info, I recommend inputting the ingredients into a nutritional calculator like this one.