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! 

Broccoli and cheese stacked on top of each other

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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:

Ingredients to make broccoli and cheese bites. Specifics provided in recipe card.
  • 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.

PROCESS

  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!
Steps to make broccoli and cheese bites. Specifics provided in recipe card.


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.

Broccoli and cheese bites served with broccoli and sliced carrots

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.
Broccoli and cheese bites fresh out of the oven

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!
Broccoli and cheese bites served on a gray tray

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Broccoli and cheese stacked on top of each other

Broccoli and Cheese Bites

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 freezer friendly!
5 from 6 votes
Print Pin Rate
Course: dinner, lunch
Cuisine: American
Keyword: broccoli and cheese, broccoli bites
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 20 mini bites

Ingredients 

  • 1 cup cooked broccoli florets about 1 cup when finely chopped
  • ½ cup panko breadcrumbs
  • 1 egg
  • ½ cup shredded cheese
  • ¼ cup onions, finely chopped
  • 1/4 tsp garlic powder

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Boil broccoli florets for about 3 minutes and drain. Finely chop into small pieces and add to a bowl.
  • Add the breadcrumbs, egg, cheese, chopped onion, and garlic powder to the bowl with the broccoli.
  • Mix well until combined.
  • Pack into mini muffin pan and press down. Bake at 375 for 20-25 minutes or until golden brown on top. Allow bites to completely cool before serving.

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!

Nutrition

Nutrition Facts
Broccoli and Cheese Bites
Amount per Serving
Calories
19.82
% Daily Value*
Fat
 
0.93
g
1
%
Saturated Fat
 
0.46
g
3
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.28
g
Cholesterol
 
10.4
mg
3
%
Sodium
 
33.24
mg
1
%
Potassium
 
25.4
mg
1
%
Carbohydrates
 
1.65
g
1
%
Fiber
 
0.22
g
1
%
Sugar
 
0.29
g
0
%
Protein
 
1.25
g
3
%
Vitamin A
 
59.19
IU
1
%
Vitamin C
 
4.21
mg
5
%
Calcium
 
20.72
mg
2
%
Iron
 
0.16
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. 5 stars
    An absolute favorite in our house! Our little one has been loving these broccoli bites since the beginning of her eating journey! They are soft enough for little babies to chew, yet solid enough to throw into the lunchbox as a quick side (and did I mention these freeze well?!).

  2. 5 stars
    These are delicious! I was a little short on broccoli, so I threw in a handful of spinach and cauliflower – and they still turned out great! I always freeze some of your recipes, hoping to build a stash for quick meals for my baby; but they never last long! I end up grabbing them for my own snacks!

    1. I’m so happy to hear that you enjoyed these bites! I love the idea of adding in some spinach and cauliflower, I will definitely have to give that a try next time!😊

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