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These broccoli and cheese bites are great for minimal mess eating, and are great for on the go! They are also great to pack for lunchboxes and are freezer-friendly! 

Can you ever go wrong with broccoli and cheese? It is one of those combos that just merges together so beautifully and always seems to work!

What You’ll Need

Here is what you’ll need to make these broccoli and cheese bites:

• Broccoli: Nutritional powerhouse rich in essential vitamins and minerals.
• Breadcrumbs: I like to use plain flavored panko breadcrumbs.
• Egg: Used as a binder to help hold these broccoli and cheese bites together.
• Shredded Cheese: Used to add flavor to these bites. You may use mozzarella cheese as a low sodium option, or a cheese blend for more flavor.
• Onions: Used to add extra flavor and subtle natural sweetness to these bites. Finely chop the onions so that there aren’t too many large chunks.
• Garlic Powder: For added flavor.

Step By Step Instructions

1. Add broccoli florets to a small pot of boiling water and boil for 3 minutes. Drain and finely chop into small pieces and add to a bowl.
2. Add the breadcrumbs, cheese, egg, finely chopped onion, and garlic powder to the bowl with the broccoli.
3. Mix well until combined. 
4. Pack into a mini muffin pan and bake at 375 degrees Fahrenheit for 20-25 minutes, or until golden brown!

Ingredient Substitutions

• Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
• Breadcrumbs: I use panko breadcrumbs in this recipe, but for a gluten-free version, replace the breadcrumbs with ⅓ cup of almond flour.
• Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.

Storage Instructions

Once cooled, store the bites in an airtight container in the refrigerator for up to 3 days. To reheat, bake the bites at 350 degrees F for 5 minutes or microwave for 15-20 seconds or until warmed through. To freeze, place the cooled bites in a freezer-safe Ziploc bag in an even layer and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds.

Recipe Notes

• This recipe makes 20 mini bites. You can make regular-sized broccoli and cheese bites by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these bites tend to stick. 
• Finely chop the onions as small as possible so that there aren’t too many large chunks.
• I usually use mozzarella cheese as it is lower in sodium compared to other cheeses, but feel free to use any type of cheese! I also love using a cheddar jack combo or a 4-cheese Mexican blend!
• Add salt and other seasonings for a bit more flavor if serving to adults. I usually make a batch for my baby and add salt and a little spice to a batch for everyone else!

You may also like:

• Cauliflower Tots
• Chicken and Broccoli Stir-fry
• Egg Bites