Broccoli Cheddar Bites

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

  • 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.

broccoli-cheddar-bites-method-1 broccoli-cheddar-bites-method-1a-2

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.

broccoli-cheddar-bites-method-2 broccoli-cheddar-bites-method-3

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.

broccoli-cheddar-bites-method-4 broccoli-cheddar-bites-method-5

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.

broccoli-cheddar-bites-method-6 broccoli-cheddar-bites-method-7

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Comments

  • 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.

  • 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

  • KATHLEEN

    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.

    xxxxxyyyyy

  • Terri

    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.

    xxxxxyyyyy

  • J

    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?

    • Emma Christensen

      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!

    • CD

      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…

  • Maria A.

    Love this idea! Would be an awesome appetizer for a large Catering Albuquerque party! Easy enough and economically friendly. Thanks for sharing!

    xxxxxyyyyy

  • Sandy

    These are good. Just like broccoli bites minus the torn bread. Going to try it in pastry cups next. Love broc and cheese.

    xxxxxyyyyy

  • Punam Paul

    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.

    xxxxxyyyyy

  • Shelley Boggs

    I made this Keto approved by using 3/4 cup almond flour instead of the bread crumbs. Worked out perfectly!!!! So delicious and moist.

    xxxxxyyyyy

  • Hannah

    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?

    • Emma Christensen

      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. :)

  • Louise

    I made this with cauliflower rice also and they were delicious

  • Missy

    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!

    xxxxxyyyyy

    • Missy

      I believe the frozen pouch is 5.5 cups before steaming/chopping.

  • Marion Niewald

    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.
    Marion

    • Elise Bauer

      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.

  • Hannah

    “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.

    • Elise Bauer

      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.

  • Brianna

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

    xxxxxyyyyy

    • Emma Christensen

      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.

  • 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!!!!!

    xxxxxyyyyy

  • 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.

    • Elise Bauer

      Hi Amber, I’ve definitely made these ahead, refrigerated them, and them just warmed them up in the microwave before eating. They’re great! Haven’t tried freezing them.

  • 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

  • Mike

    This was good. I would have preferred there be a little more info about how big or small to rip the bread. I used a heel of wheat and it worked fine despite the crust.

    • Elise Bauer

      Hi Mike, if you get a minute, watch the accompanying video, that way you can see the size of the torn bread we use.

  • Amy

    Delicious! ! Thanks

    xxxxxyyyyy

  • Susan

    How would these work without the bread, I am on a low carbs ?

    • Elise Bauer

      Hi Susan, sure, you can leave out the bread, then you’ll have mini frittatas. Still good, not as tender.

  • Cindy

    Do they taste good at room temperature? Planning July 4th menu…..

    • Elise Bauer

      Hi Cindy, personally I think they’re best warmed up, but they should be okay at room temp.

  • Jessica

    I have made these several times now and they are a great way to get my one and a half year old to eat his broccoli! The perfect thing to make and have handy.

    xxxxxyyyyy

  • Narges

    Just made a batch of these and oh wow they are so delicious!! I only wish I would have quadrupled the recipe because these are going to go fast! Didn’t have a mini muffin pan, but they turned out great free form. Thanks for this yummy recipe!

  • loretta

    I have made these three times and can’t keep them in the house. Everyone loves them. They are great for a snack and for an appetizer.

  • Tia

    I made these tonight, DELICIOUS! I read it wrong (classic) and used full size muffins instead of mini muffins and I just bake them about 3-4 minutes longer! SO GOOD! The only question I have and I apologize if I missed it. Are the nutritional values posted anywhere? Thanks again!

  • Shweta Nahar

    What is the substitute of an egg in this recipe?

    • Swati

      I read somewhere that 1 tbsp GROUND flaxseed mixed with 3tbsp water ends up being a good substitute for 1 egg.

  • Judy

    I love these, I just used 1 cup stove top chicken stuffing and let it soak in egg mixture while doing the broccoli.used1 cup stuffing mix.

  • Heather

    Is white bread recommended or can I use whole wheat?

  • Tracy

    If I sent these in my son’s lunch box (which the teachers refrigerate) will they be ok cold. OR, should I warm them, wrap them in foil and pack them in a thermos?
    Thanks!

  • Jothi

    Can we use cauliflower in place of broccoli? Will that give equivalent taste? Planning to prepare in d mrng.. Kindly advice.

    • Elise Bauer

      Hi Jothi, I think it would be terrific with cauliflower. It will taste different, because broccoli and cauliflower taste different, but it should still be great.

  • Nicole

    Followed the recipe as is and it was delicious! My one son who absolutely hates mayo didn’t even blink an eye when I gave him some to try! IT definitely hit a home run as they came back asking for more! Will have to double up next time. Awesome.

    xxxxxyyyyy

  • Debbie

    Yummie! I used Panko crumbs instead of the bread and Pam also worked well. They are so easy and my family loved them. Will double the recipe next time so I can freeze some.

  • Mommy2

    These were a hit with my kids .. I omitted the mayonnaise , added some breadcrumb and used some a veggie ranch dip.. delicious!

  • Paula

    Hi I’m confused it says in the written part of the recipe 1 cup sharp cheddar cheese (4 ounces 114 grams). Is it 1 cup or 1/2 cup cheese which would be the 4 ounces ..

    • Elise Bauer

      Hi Paula, if you grate the cheese and put it into a cup measure, you will find that it’s about 4 ounces in weight. This is because the cheese is now grated, not solid.

  • Andrea

    Am I correct in thinking that those pans pictured are of a standard muffin pan? I just made these and the recipe was perfect for my 12-count pan. The recipe states it makes 24 mini muffins. I am curious about the timing in the recipe. Would 25 minutes work or should I increase the time?

    • Elise Bauer

      Hi Andrea, the pans in the photos are actually mini muffin pans. If you use regular muffin pans you will need to cook them a little longer.

  • Adrienne

    Has anyone tried to put in a little baking powder to make them puff up? Just curious!

  • Vickie

    Can these be made ahead and frozen?

    • Elise Bauer

      Hi Vickie, I haven’t tried freezing them, but if you do, please let us know how they turn out for you!

  • Tania

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

    • Elise Bauer

      Hi Tania, baking cups might work. Freeform probably not; the mixture is too loose.

      • Tania

        So if i dont have the muffin tins is it better if i spread the whole mixture in a baking casserole and then cut in pieces ??!

        • Elise Bauer

          Hi Tania, I haven’t tried making it that way, but if you do, please let us know how it turns out for you!

  • 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.

    Thanks

  • 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.

  • Jessica

    Any suggestions for what I could use instead of egg in this recipe? My son has an egg allergy.

  • Mariana

    Healthier version replace white bread with whole wheat
    Replace mayo with greek yogurt and just use the egg whites every bring else is good you could use low fat cheddar but I think the regular one is fine :) I am staring to eat clean so this is a yummy snack for me :)

  • Janice

    Just wondering if oats would work in place of bread? If so, would it be same amount? Also, same amount if using tapioca flour as substitute?

    • Elise Bauer

      Hi Janice, good questions, both! I haven’t tried making these with oats or tapioca flour, but if you do, please let us know how it turns out for you!

  • Mary

    I made these yesterday and they are delicious. But too much salt. I’d cut the salt from 1 1/2 tsps to 1/2 tsp since the cheddar is salty. The lemon zest really adds a fresh, bright flavor. Mine stuck to the pan cups even with the olive oil. Could I use PAM instead?

    • Elise Bauer

      Hi Mary, I’ve gotten other feedback about the saltiness so I’ve cut back the salt. Yes absolutely you can use PAM instead!

  • TexasDeb

    These are wonderful – don’t skip the lemon zest – it adds a bright top note that truly elevates the dish. I baked freeform and they came out great. As Elise mentions, this recipe is kid friendly (so long as your kids like broccoli). If I were making these for adults only I think I’d add some cayenne for a little zip.

    Also? I didn’t have florets in quantity so used finely minced steamed broccoli stems to fill in and they turned out perfectly. A forgiving recipe I know I’ll turn to again and again.

    xxxxxyyyyy

    • Elise Bauer

      I’m so glad you like them Deb! And great tip on the broccoli stems.

  • Jeanette

    Great idea, the taste is there but we found 1 1/2 tsp salt WAY too much!

    • serena

      Yes, I just mixed it up so they’re ready to bake in the morning and they did taste salty. I thought maybe because I didn’t use kosher?

  • Linda gutierrez

    Are these better served hot or cold?

  • Roxane

    Hello Elise,
    Besides mayo or sour cream, what else could I use as a binder?

    • Elise Bauer

      Hi Roxanne, you can skip the mayo. The eggs themselves will act as a binder. The mayo is in there mostly for the flavor. You may need to add a little water so that the torn bread isn’t dry.

  • Ana

    Hi Elise! I just made these and they came out great! (nearly ate half of them once they cooled down, couldn’t stop myself…!) they are soooo easy to make and scrumptious! I used a regular sized silicon muffin tray and they cooked fine in 25 minutes. Maybe had I kept them longer they would have browned more but they were already quite toasty on top. They were a little wet at the bottom at first but once they cooled down they firmed up just fine. Will definitely make these next time I have people over for brunch. They remind me of little quiches or soufflés but with 1/10 the work! thanks Elise!

  • Kit

    These are delicious! Made them tonight — half in a mini muffin tin and half freeform … the ones in the muffin tin didn’t get brown on the bottom (as an earlier commenter noted) and they stuck to the tin despite the fact that I greased it well.

    I’ll definitely make these again, but will stick with the freeform ones next time … they were browned and a little crispy on the edges. They did spread out a little on the tray, but that didn’t bother me.

  • Brian

    Made ’em, tried ’em, loved ’em! Got sidetracked on another dish while I was steaming the broccoli and may have steamed them a tad much, but these things are pretty darned forgiving. Next time we’re asked to bring an appetizer to a party, this is what’s we’re bringing.

  • Judy B.

    We eat broccoli at least once a week, steamed with nothing more than butter, salt & pepper to enhance the natural goodness of the delicious veggie. Once in a while, though, I add chopped steamed broccoli to a pot of mac & cheese and sprinkle crisp bacon bits on top. I’ll wager that these little goodies would be equally yummy with bacon on top. Might have to make some next week when the grandkids are visiting. They’ll eat anything with cheese and bacon and probably won’t even notice that Grandma is giving them a veggie. :-) Thanks for the cool recipe, Elise!

  • Suzanne

    Thanks Elise,
    Now that I think about it spinach would be a no-no. I love your recipes.

  • Suzanne

    Hi Elise,
    Not a big broccoli fan, and was wondering if I could sub with cauliflower? Looks like a great little appetizer or just to snack on …. Spinach maybe?

    • Elise Bauer

      Hi Suzanne, sure! I don’t see why not. Cauliflower is just as good wth cheddar as broccoli. Don’t know about spinach though.

  • Randy B

    I tried this yesterday and have left-overs for a couple days – awesome

    xxxxxyyyyy

  • Malar

    Hi Elise,

    I followed the recipe exactly and it tastes great…BUT…the bottom halves of my muffins remained soft and didn’t brown. Was thinking that I may add a bit more bread or maybe line the muffin wells with bread before spooning over the broccoli mixture. Any ideas?

  • skye

    I make a similar muffin for vegetarian dinners, but I add a cup of quinoa & an egg to the mix, they turn out like mini-quiches. So delicious.

  • Cheri

    Trying to cut down on calories, sodium, etc. w/o sacrificing taste. Would sour cream work as a substitute for mayonnaise?

    • Vanessa

      Hi Cheri. I, too, didn’t want the mayonnaise, so I substituted the same amount of sour cream, and mine came out just fine. I bake at high altitude, so I don’t know how it would translate to wherever you are. But I think sour cream or even plain Greek yogurt would work. I would make sure they were at room temperature first, though.

  • almostveg

    These give me a great idea to incorporate into my corn muffins!
    http://omnivore-almostveg.blogspot.com/2015/08/this-is-my-slight-adaptation-of-david.html

  • Chloe

    These look so good! I also like that they’re vegetarian. A perfect snack addition to any lunchbox!

  • Asa

    You should mix the mayo with a little bit of soy sauce, add some aonori and use it as a dressing for steamed broccoli. Delicious

  • Oscar

    All hail the little trees! Looks awesome, I know my granddaughter will love them. I wonder if they could be made with cornbread?

  • Jill

    Hey Elise,
    I’d like to bake these in regular size muffin tins. Can you estimate the baking time?

    • Elise Bauer

      Hi Jill, I haven’t tried making them in a regular muffin pan. Perhaps 35 min instead of 25? If you try it please let us know what timing works best for you.

  • Brian Wellborn

    Looks like a great recipe! Any estimation on the measurement of the broccoli in cups, in case I opt to use frozen broccoli for this? Any issues you’d foresee in using frozen broccoli? Thanks!

    • Elise Bauer

      Hi Brian, however many cups of frozen florets you would need to result in two to two and a half cups of finely chopped broccoli. If you use frozen broccoli you just need to defrost and drain, not blanch as frozen broccoli is already blanched.

  • Michele

    Any substitute for the bread?

    • Elise Bauer

      Hi Michele, you could try it without the bread, or with a little tapioca flour.