Broccoli and Cheese Bites

Broccoli and cheese stacked on top of each other

4.75 from 16 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: dinner, lunch

Cuisine: American

Servings: mini bites

Author: Lily Payen

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

US Customary - Metric

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