Broccoli Bites
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A fun way to eat your veggies, this Broccoli Bites recipe works as a side dish at dinner or a quick and healthy breakfast in the morning! Only 6 main ingredients needed. Be sure to make extras and freeze for later using our instructions.
What Are Broccoli Bites?
They’re a yummy way to eat your veggies, that’s what! Broccoli Cheddar Bites were inspired from a recipe in the lovely cookbook called Scratch. My 7-year-old was a big fan of these guys, as well as, my father-in-law who was visiting.
They remind me of mini quiches in texture and taste. Imagine perfectly cooked broccoli meets eggy-cheesy goodness. Since they are crustless, these egg bites are lower in carbs and also faster to make.
Ingredients Needed
There are only 6 main ingredients in this simple recipe.
- Broccoli – Be sure to chop it up very small so it gets cooked through while in the oven.
- Shredded cheddar cheese – Or other kinds of cheese will work, like Monterey Jack or Gruyere.
- Eggs – Scramble these well in a bowl and season with salt and pepper.
- Flour – This helps to bind everything together. I always use white whole wheat flour, since it’s healthier. But you can use all-purpose flour.
- Milk – Any kind will work.
- Garlic powder, salt, and pepper – These pantry seasonings add flavor.
How to Make Broccoli Bites
Goodness, it’s hard to mess these up. Only a few steps, my friends.
Step 1: Remember to chop your broccoli pretty small so it for sure gets cooked. Preheat the oven and grease a mini muffin tin generously with cooking spray.
Step 2: In a medium bowl, combine the finely chopped broccoli, cheese, eggs, flour, and milk. Season lightly with salt and pepper to your preference and stir until well combined.
Step 3: Spoon into muffin tin and bake for 10-15 minutes, until set and golden.
What to Serve with Broccoli Bites
For Breakfast: These make an easy, grab-and-go breakfast that will keep you full all morning long. Plus, VEGGIES FOR BREAKFAST. #winning You could serve these alongside one of our 7 Smoothie Recipes for a powerhouse way to start your day.
For the Lunchbox: Put these in the lunchbox either cold with a cold pack. Or, warm them up and put in a thermos. Throw in some fruit or veggies and hummus for a super healthy, tasty lunch.
For Dinner: These little bites make a great side dish for dinner and only take minutes to pull together. Here are few main dish ideas to serve them with:
- Slow Cooker Balsamic Shredded Beef
- 4 Ingredient Pan-Seared Pork Chops
- Baked Parmesan Chicken Tenders
How to Freeze These For Later
As long time freezer cooking evangelists and authors of two published cookbooks on the subject, we LOVE that you can freeze and reheat these little mini quiches. It’s incredibly handy to have them on hand for quick breakfasts, lunches, or a side dish for dinner. Here’s how to make them ahead of time:
Freeze For Later: Bake and cool completely. Store in an air-tight freezer bag, squeezing out any excess air. Freeze for up to 1 month.
Prepare From Frozen: Wrap a frozen mini quiche in a moist paper towel and microwave in 20-30 second increments until warmed through. Or thaw in the fridge and microwave for 20-30 seconds to heat up.
Similar Recipes You Might Like
If you like this concept, you’ll love these other recipes involving a muffin tin, eggs, and a few minutes of your time.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Broccoli Bites
This Broccoli Bites recipe is an easy, cheesy way to enjoy broccoli as a side at any meal, including breakfast. Kids and adults alike love them.
Ingredients
- 3 cups finely chopped broccoli florets (1 large head of broccoli)
- 1 1/2 cups shredded cheddar cheese
- 3 large eggs, beaten
- 3 tablespoons white whole wheat flour (or all-purpose flour)
- 3 tablespoons milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
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Instructions
Make It Now:
- Preheat oven to 350°F. Grease a mini muffin tin with cooking spray.
- In a medium bowl, combine the broccoli, cheese, eggs, flour, milk, salt, pepper, and garlic powder. Stir until well combined.
- Spoon mixture evenly into the muffin tin, filling each hole generously over the top.
- Bake for about 15 minutes, until set and golden. Let cool for 5 minutes. Run a knife around the edge of each one to help loosen from the muffin tin.
Freeze For Later: Bake and cool completely. Store in an air-tight freezer bag, squeezing out any excess air. Freeze for up to 1 month.
Prepare From Frozen: Wrap a frozen mini quiche in a moist paper towel and microwave in 20-30 second increments until warmed through. Or thaw in the fridge and microwave for 20-30 seconds to heat up.
Notes/Tips
- If you don’t have a mini muffin pan, you can still make these in a regular-sized pan. Just cook them a little longer until they are set in the middle.
- These can stick to a metal pan, so I’ve found the best way to clean it is to let it soak. Then, use a sponge to get into each part of the pan. Using a silicone pan would be much easier clean up, if you have one!
4.5 from my crew. Used regular muffin tin, so took about 20 minutes. Lots of chopping, but worth it! Cut back on salt and should not have. Delicious!
Glad your crew liked it. Thanks for sharing the tip on the time for the regular muffin tin.
These are delicious!! So easy to make and to reheat for lunches!
Yes! Thanks for leaving a review Beth.
My 16 month old grandaughter absolutely loves these. They freeze really well and make a lovely, nutritious lunch or tea. Quick and easy to make as well
Love this Diane! Thanks for sharing.
Butter and cornstarch is not included in this recipe.
Hi Octavia. We saw a mention of butter in the article and removed it (sorry about that!) but not sure where you saw cornstarch. Neither of those ingredients is in the recipe card at the very bottom of the post.
So easy, quick and delicious, what’s not to like?
Aw, thanks Diane!
Hi can you use frozen broccoli for this
I haven’t tested with frozen, so I’m not sure how it will turn out. My guess is that they will be soggy.
How long would you bake these in a regular muffin tin?
Probably another 5 minutes or so.
Do you have to use all purpose flour?
You could also use 1:1 gluten-free baking flour or whole wheat flour (may be a bit more dense).
Do these freeze well?
I haven’t tested them from frozen. My gut shot is that they wouldn’t do great when you re-warm them.
You haven’t tested them from frozen and are not convinced they would work. But they’re linked to from your list of freezer friendly toddler meals where you say “Fully cook and re-heat these guys for a great make-ahead freezer meal for little ones.”
Just wondering if that’s an update because you’ve successfully reheated them since this comment?
Thank you for pointing that out! I’ll update the post right now. I’ve since tested these from frozen and they do work to reheat. Wrap a frozen on in a moist paper towel and microwave in 20-30 second increments until warmed through. Or thaw in the fridge and microwave for 20-30 seconds to heat up. I hope that helps!
Do you steam the broccoli at all first or will it cook fast enough? Also, I am making these for passover and just subbing matzo cake meal for the flour, any thoughts?
I just chopped it small and it worked fine not to steam it first.
I’m sorry but I’ve never used matzo cake meal, so I don’t know how that would do.
Yum! I added some chopped onion. Call me crazy but what is the olive oil for?
Glad you liked these, Caroline. Thanks for pointing out the olive oil. That was a misprint that I corrected.