Broccoli and Cheese Bites
Broccoli and Cheese Bites are a flavorful, bite-sized snack that combines wholesome vegetables with melty cheese, perfect for any time of day. Easy to customize, bake, or freeze, they’re a delicious way to add nutrients to your meals while satisfying every craving.
Ingredients
- 1 cup of cooked broccoli florets finely chopped (yields approximately 1 cup)
- ½ cup of panko breadcrumbs
- 1 large egg
- ½ cup of shredded cheese
- ¼ cup of finely chopped onions
- ¼ teaspoon of garlic powder
- ¼ teaspoon of salt optional
Instructions
- Start by preheating your oven to 375°F (190°C).
- Boil the broccoli florets for around 3 minutes until just tender, then drain thoroughly. Finely chop the broccoli and place it into a mixing bowl.
- To the bowl, add the panko breadcrumbs, egg, shredded cheese, finely chopped onion, garlic powder, and salt if you're using it.
- Stir the mixture thoroughly until everything is well incorporated.
- Spoon the mixture into a mini muffin tin, pressing it down firmly into each cup.
- Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown.
- Let the bites cool completely before removing and serving.
Notes
This recipe yields 20 mini broccoli and cheese bites. If you prefer making regular-sized bites, simply increase the baking time by a few additional minutes to ensure they cook through.
I recommend using a silicone muffin pan for easy removal, as the bites release effortlessly without sticking. If you're using a standard mini muffin pan, make sure to coat it well with cooking spray beforehand. It’s best to avoid paper liners, as these bites tend to stick to them.
For the onions, chop them as finely as you can to avoid noticeable chunks in the finished bites.
Mozzarella is my go-to cheese for this recipe because it’s lower in sodium than many other varieties, but feel free to use any cheese you prefer! A cheddar jack mix or a four-cheese Mexican blend also works wonderfully and adds great flavor.
If you’re making these for adults, consider adding salt and extra seasonings for a flavor boost. I often make a batch for my baby without added salt, then season a separate batch with a little spice for everyone else!
I recommend using a silicone muffin pan for easy removal, as the bites release effortlessly without sticking. If you're using a standard mini muffin pan, make sure to coat it well with cooking spray beforehand. It’s best to avoid paper liners, as these bites tend to stick to them.
For the onions, chop them as finely as you can to avoid noticeable chunks in the finished bites.
Mozzarella is my go-to cheese for this recipe because it’s lower in sodium than many other varieties, but feel free to use any cheese you prefer! A cheddar jack mix or a four-cheese Mexican blend also works wonderfully and adds great flavor.
If you’re making these for adults, consider adding salt and extra seasonings for a flavor boost. I often make a batch for my baby without added salt, then season a separate batch with a little spice for everyone else!