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These Cheesy Broccoli Bites are simple, nutritious and versatile! With only 5-ingredients, they are the perfect solution when you need a quick breakfast, lunchbox addition, or afternoon snack.
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
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!
Table of Contents
Ingredients
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.
Step-by-Step Instructions
Step 1: Preheat oven to 375°F. Chop thawed and drained broccoli.
Step 2: In a large mixing bowl, add the broccoli, eggs, breadcrumbs, cheese, and seasonings.
Step 3: Stir until well mixed.
Step 4: 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.
Serving Suggestions
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.
Equipment
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.
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!
Broccoli Bites
Equipment
Ingredients
- 12 ounces frozen broccoli florets, thawed and patted dry
- 4 eggs, beaten
- 1/4 cup whole wheat breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 3/4-1 cup shredded cheddar cheese
Instructions
- 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 24-cup muffin pan. Bake for 15-20 minutes until golden. Be sure to cook egg dishes to 160°F as recommended by the USDA.
Notes
- 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.
Love this recipe Min – my 10 month old granddaughter is chomping through them with just 4 teeth so far!
Just one thing – in the instructions you mention using 12 muffin pan – I know you mean the 24 mini muffin oan
Hi Liz! This makes me SO happy to hear! And thank you for bringing this to my attention! Just fixed ❤️
My daughter is dairy-free so I’m wondering if you have any ideas for a substitute? Or is this just one of those recipes where the cheese is so integral to the flavor? I wondered about nutritional yeast? Thanks in advance!
Could I use 12 ounces of frozen riced broccoli? Or would I use less if using riced broccoli? Thanks!
These are one of my children’s favourite. Instead of baking them in the oven I use the waffle iron and they are shaped like waffles. Easiest breakfast and I know for sure the kids are going to eat it! It has become our best weekend breakfast when we cook all together and the kids are participating in the process 🙂
Was worried that my broccoli to egg ratio was off (I used fresh broccoli) but these turned out great! The shape and texture are visually appealing.
Oh I’m so glad!!
Amazing! Thank you so much for this recipe. I’m not someone who enjoys cooking at all, so I really wanted something super easy. Seeing my 11 month old enjoy this (and having 11 more in the fridge) is a lifesaver! thank you again!
Oh I’m so glad!! Thanks for taking the time to share!
My husband and baby both loved these! Great snack that was easy to grab!
So happy to hear that!!
Can I make my own breadcrumbs by blending bread in a food processor?
Sure!
Do I need to thaw the frozen broccoli the day before? When will be best. Thanks
Yes I like to thaw in the fridge but you can also microwave briefly!
What do you recommend for a gluten free alternative to the breadcrumbs?
Try with almond meal or crushed gluten free crackers