Cheesy Broccoli Bites (5 ingredients)

Easy Broccoli Bites

What’s not to love about these Cheesy Broccoli Bites?! They are easy to make, delicious and can be enjoyed warm or cold—perfect for busy mornings as a make ahead breakfast or as a grab-and-go snack for toddlers (and older kids!).

It’s also a fun way to get more veggies into your child’s diet without a big fuss. These broccoli cheese bites are like mini frittatas in bite-size form, and they’re magical. And don’t worry about extras – these freeze really well!

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Broccoli florets – I’m using frozen broccoli for convenience but you can use fresh broccoli as well. There’s no need to cook it but be sure to chop finely.
• Eggs – act as a binding agent and adds softness and tenderness as well as a boost of nutrition.
• Bread crumbs – I like to use whole wheat breadcrumbs but you can use regular or panko breadcrumbs if desiring a crispier texture.
• Cheese – cheddar cheese will work best but feel free to use any of your favorite shredded cheese like mozzarella cheese or parmesan cheese.
• Seasonings – again, feel free to experiment. Garlic powder and oregano are my go-to for this recipe.

Here are some delicious ways to enjoy these cheesy broccoli bites.

• Dipping sauce – serve with sugar free pizza sauce, ranch dressing, Greek yogurt, hummus, etc.
• Grains – serve alongside cooked grains such as quinoa, rice, or couscous for a well-rounded and filling meal.
• Vegetable platter – include carrot sticks, cucumber slices, and bell pepper strips.
• Soup – enjoy with a warm bowl of soup such as carrot lentil soup or tomato soup.
• Breakfast – serve alongside toast, yogurt, and fresh fruit.
• Kid’s lunch – pack the broccoli bites in their school lunch box along with vegetables, fruits, and a dip (pictured hummus) or yogurt cup for a well-balanced lunch.

I absolutely LOVE this silicone mini muffin pan as it makes it SO much easier to remove the muffins from the pan and makes cleanup a breeze! If you’ve ever tried to remove baked eggs from a muffin pan, you understand the frustration.

The regular sized muffin pan is another one of my go-to and this is what I use to bake all of my muffins.

I highly recommend hand washing these.

Storage

Cool completely and transfer leftovers into an airtight container. Store in the refrigerator for up to 5 days. Enjoy cold, at room temperature, or microwave briefly.

Or freeze for up to 2 months. I recommend using the flash freezing method that I use for freezing muffins.