Broccoli and Cheese Bites
Crispy on the outside, tender on the inside, these Broccoli and Cheese Bites are a wholesome snack or side dish. Made with simple ingredients like broccoli, cheese, and breadcrumbs, they’re packed with fiber, protein, and essential nutrients. Perfect for quick meals, meal prep, or lunchboxes, these bites are freezer-friendly and loved by kids and adults alike.
Equipment
- 1 Large pot (for boiling broccoli)
- 1 Mixing Bowl
- 1 mini muffin pan (silicone or non-stick recommended)
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 1 cup broccoli florets cooked and finely chopped
- ½ cup panko breadcrumbs
- 1 large egg
- ½ cup shredded cheese mozzarella, cheddar, or blend
- ¼ cup onion finely chopped
- ¼ tsp garlic powder
- ¼ tsp salt optional
Instructions
- Prepare the Broccoli: Start by washing 1 cup of broccoli florets thoroughly under cold running water to remove any dirt or debris. Once clean, bring a medium-sized pot of water to a gentle boil. Carefully add the broccoli florets and let them cook for about 3 minutes, just until they turn bright green and are slightly tender. Be careful not to overcook; the broccoli should retain a slight crunch for the best texture. Drain the broccoli in a colander and allow it to cool slightly. Once cooled, finely chop the florets into small, bite-sized pieces. This ensures that each bite has a consistent texture and makes it easier to combine with the other ingredients.
- Combine Ingredients in a Mixing Bowl: Take a large mixing bowl and add the finely chopped broccoli. Then, add ½ cup of panko breadcrumbs to the bowl. The breadcrumbs will help bind the mixture and give the bites a light, crispy exterior. Next, crack 1 large egg into the bowl; the egg acts as a natural binder to hold everything together during baking. Add ½ cup of shredded cheese, which will melt and create a gooey, flavorful center. Then, incorporate ¼ cup of finely chopped onions, ¼ teaspoon of garlic powder, and ¼ teaspoon of salt if desired. Using a spoon or spatula, mix everything thoroughly. Make sure the broccoli, cheese, onion, egg, and breadcrumbs are evenly combined. Take your time here; the mixture should be slightly sticky but easy to scoop and shape.
- Preheat the Oven: Before shaping the bites, preheat your oven to 375°F (190°C). If using a conventional oven, allow it to reach the full temperature before baking to ensure even cooking. Preheating is essential for achieving a golden, lightly crispy top on each bite.
- Prepare the Mini Muffin Pan: If using a silicone muffin pan, lightly grease each cavity with a thin layer of cooking spray to prevent sticking. If using a metal or non-stick pan, generously coat with cooking spray or brush with a small amount of oil. Avoid using paper liners, as the mixture tends to stick and may tear when removed. The muffin pan will help shape uniform bites that cook evenly on all sides.
- Shape and Fill the Bites: Using a spoon or small ice cream scoop, portion the broccoli mixture into the muffin pan cavities. Press down gently with the back of the spoon or your fingers to compact the mixture slightly; this helps the bites hold their shape while baking. Each cavity should be filled evenly, about ¾ full, to allow room for the cheese to melt and the top to turn golden. Take care not to overfill, as the bites can spill over during baking.
- Bake to Perfection: Place the muffin pan in the preheated oven and bake for 20–25 minutes. Keep a close eye on the bites during the last 5 minutes to avoid over-browning. You’ll know they’re ready when the tops are golden brown, the edges are slightly crisp, and the cheese inside has melted fully. The bites should hold together firmly when gently pressed with a spatula.
- Cool and Serve: Once baked, remove the muffin pan from the oven and let the bites cool completely in the pan for 5–10 minutes. Cooling allows the bites to firm up, making them easier to remove without breaking. Gently pop each bite out of the pan and transfer to a serving plate.
- Storage and Freezing Tips: These broccoli and cheese bites are perfect for meal prep. Store cooled bites in an airtight container in the refrigerator for up to 4 days. For long-term storage, arrange the bites in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container. They can be reheated in the oven or microwave for a quick, satisfying snack.
- Serving Suggestions: Enjoy these bites on their own as a snack, pack them in lunchboxes, or serve as a side dish with a dipping sauce such as ketchup, ranch, or a yogurt-based dip. They’re also great paired with a fresh salad or soup for a complete, wholesome meal.
Notes
- Makes approximately 20 mini bites; adjust ingredients proportionally for larger or smaller batches.
- Silicone muffin pans work best to prevent sticking; lightly grease metal pans if needed.
- Avoid paper liners, as the bites can stick and break apart.
- Finely chop onions and broccoli for even texture and better flavor distribution.
- Mozzarella is ideal for a mild taste and low sodium, but feel free to use cheddar, a cheese blend, or your favorite melting cheese.
- Add extra seasonings, like smoked paprika or herbs, if preparing for adults.
- Bake until golden brown and slightly firm; undercooked bites may fall apart when removed.
