These broccoli bites require just 5 ingredients and 20 minutes of your time. Prep them ahead for a quick breakfast, pack into your kids’ lunch boxes, or enjoy as a delicious dinner accompaniment for the whole family.
This post was created in partnership with Egg Nutrition Center. Thank you for supporting brands that I believe in and keeps this space running. As always, all opinions are my own!
Easy Broccoli Bites
These broccoli cheddar bites are like mini frittatas in bite-size form, and they're magical. You'll love how EASY they are to make even on your busiest days - just mix chopped broccoli, eggs, breadcrumbs, and cheese, then bake.
And they are a fun and yummy way to slide more veggies into your child's tummy. Serve as an easy make ahead breakfast, lunch, or a quick snack. And don't worry about extras - these egg bites 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.
Health Benefits of Eggs
Eggs are a kitchen staple as they are nutrient-rich, versatile, convenient. They pack quite the nutritional punch, serving as a good source of high-quality protein with all 9 essential amino acids, with nearly half found in the yolk.
They're also one of the few foods rich in choline, which help support lifelong brain health at every age and stage. And eggs can be a heart-healthy part of everyone's diet.
If you're worried about giving your little one eggs regularly because of cholesterol concerns, rest assured. As a registered dietitian, I want you to know that dietary cholesterol doesn't impact your body's cholesterol as we once believed.
In fact, a recent study evaluating up to 32 years of data says eating eggs does not increase the risk of heart disease. So you can feel confident choosing eggs for your family. Here's a comprehensive handbook that includes cholesterol guidance, heart-healthy recipes, and tips for a heart-healthy lifestyle.
What I strongly recommend is to avoid fixating on specific foods and instead, zoom out to see the larger dietary picture. Keep an eye on the overall balance in your child's meals, making sure they include vegetables, fruits, proteins, and whole grains.
Related: Favorite Egg Recipes for Babies and Toddlers
- Preheat oven to 375°F. Chop thawed and drained broccoli. In a large mixing bowl, add the broccoli, eggs, breadcrumbs, cheese, and seasonings. Stir until well mixed.
- Divide the broccoli mixture evenly among the muffin cups. Bake for 15-20 minutes until golden. Be sure to cook egg dishes to 160°F as recommended by the USDA.
Here are some delicious ways to enjoy these cheesy broccoli egg 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 silicone 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.
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.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
- 12 ounces frozen broccoli florets, thawed and patted dry
- 4 eggs, beaten
- ¼ cup whole wheat breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ¾-1 cup shredded cheddar cheese
- Preheat oven to 375°F (190°C). Chop broccoli into small pieces. In a large mixing bowl, add the broccoli, eggs, breadcrumbs, cheese, and seasonings. Stir until well mixed.
- Divide the broccoli mixture evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 15-20 minutes until golden. Be sure to cook egg dishes to 160°F as recommended by the USDA.
- Transfer leftovers in an airtight container and 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.