Broccoli and Cheese Bites
on Sep 26, 2021, Updated Dec 19, 2021
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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!
Table of Contents
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
- 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.
- Add the breadcrumbs, cheese, egg, finely chopped onion, and garlic powder to the bowl with the broccoli.
- Mix well until combined.
- 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!
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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!
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
- 1/4 tsp salt, optional
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, garlic powder, and salt (if using) 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
Calories: 19.82kcal, Carbohydrates: 1.65g, Protein: 1.25g, Fat: 0.93g, Saturated Fat: 0.46g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.28g, Trans Fat: 0.01g, Cholesterol: 10.4mg, Sodium: 33.24mg, Potassium: 25.4mg, Fiber: 0.22g, Sugar: 0.29g, Vitamin A: 59.19IU, Vitamin C: 4.21mg, Calcium: 20.72mg, Iron: 0.16mg
Like this recipe? Rate and comment below!
how can i reheat and store?
Hi Nora! Here are the storage instructions for these bites😊
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.
Well… I need to make another batch for my child because I ended up eating most of them!! 😂
Haha I’m so glad to hear that you enjoyed these bites, Samantha!😊
Love every recipe on this website. It has truly been a game changer for my little one. Thank you!
I’m so glad that you’ve been finding the site helpful, Summer!😊
My 16 month old LOVED these! Ate 4 right away. Thank you 🙏
I’m so glad to hear that your little one enjoyed these bites, Sarah!😊
These were tasty enough (and super easy) however the bottom and sides were too crunchy for my 9 mo old… she kind of choked a couple of times. I had to cut off the crunchy bits. Any tips for softer bites? I used a non-stick mini muffin tray, sprayed with PAM.
Hi Clare! I’m sorry to hear that! It sounds like they may have been slightly over baked (oven temperatures vary so this can sometimes happen), I’d suggest to maybe try baking them for less time so that they come out a little softer in texture.
these are too good!
I’m so glad that you enjoyed these!😊
hi, can u use regular bread crumbs?
Yes, you can use regular breadcrumbs as well😊
My toddler wasn’t a fan, the texture not quit soft enough for him. I thought they were tasty though. Super easy to make as well. The only thing is, the amount is way off… unless there is such a thing as a micro-mini muffin pan. I was able to get 11 mini muffins, pressing the mixture in each cup until it was level with the top and then baking for 20 mins.
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!
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!😊
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?!).
I’m so happy to hear that! Thanks for your positive feedback, Tori! 🙂