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Broccoli Bites

★★★★★ 5 /5
Jump to Recipe Rate Recipe
Rachel Tiemeyer
By: Rachel TiemeyerPosted: 11/10/21Updated: 2/9/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

A fun way to eat your veggies, Broccoli Bites work as a side dish at dinner or a quick and healthy breakfast in the morning! Make extras and freeze for later using our instructions.

A pile of broccoli bites on a white plate

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What Are Broccoli Bites?

They’re a yummy way to eat your veggies, that’s what! Broccoli 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.

woman's hand holding a broccoli bite that has a bite taken out of it

How to Make Broccoli Bites

Goodness, it’s hard to mess these up. Only a few steps, my friends.

Step 1: Chop your broccoli pretty small so it for sure gets cooked. Preheat the oven and grease a mini muffin tin 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.

uncooked broccoli cheese bites

Step 3: Spoon into muffin tin and bake for 10-15 minutes, until set and golden.

A pile of broccoli bites on a black plate with more in a bowl in the background

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
  • Oven Baked Chicken Tenders
overhead shot of broccoli cheddar bites lined up on a white serving platter

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.

broccoli bites in a freezer bag

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.

Baked Ham and Egg Cups – Only 3 ingredients and absolutely delicious!

Cheddar Chive Egg Bites – Completely gluten-free, vegetarian, high protein, keto-friendly, and a great side dish or breakfast option!

Easy Breakfast Casserole Muffins – The traditional b-fast casserole in muffin form.

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

overhead shot of broccoli cheddar bites lined up on a white serving platter
★★★★★ 5 from 2 reviews

Broccoli Bites

These mini quiches are an easy, cheesy way to enjoy broccoli as a side at any meal, including breakfast. Kids and adults alike love them.

Yield: 24 mini quiches 1x
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
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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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 350°F. Grease a mini muffin tin with cooking spray.
  2. In a medium bowl, combine the broccoli, cheese, eggs, flour, milk, salt, pepper, and garlic powder. Stir until well combined.
  3. Spoon mixture evenly into the muffin tin, filling each hole generously over the top.
  4. 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!

© Author: Rachel Tiemeyer
Cuisine: American Method: Baked

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarDiane says

    Posted on 3/10/23 at 3:22 am

    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

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 3/10/23 at 9:09 am

      Love this Diane! Thanks for sharing.

      Reply
  2. AvatarOctavia says

    Posted on 1/29/23 at 7:26 pm

    Butter and cornstarch is not included in this recipe.

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/30/23 at 12:10 pm

      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.

      Reply
  3. AvatarDiane says

    Posted on 1/17/23 at 2:50 pm

    So easy, quick and delicious, what’s not to like?

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/18/23 at 12:35 pm

      Aw, thanks Diane!

      Reply
  4. AvatarNancy says

    Posted on 12/22/22 at 9:04 am

    Hi can you use frozen broccoli for this

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 12/22/22 at 1:37 pm

      I haven’t tested with frozen, so I’m not sure how it will turn out. My guess is that they will be soggy.

      Reply
  5. AvatarDana says

    Posted on 8/29/20 at 10:59 am

    How long would you bake these in a regular muffin tin?

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/31/20 at 2:01 pm

      Probably another 5 minutes or so.

      Reply
  6. AvatarMichele says

    Posted on 6/27/20 at 3:56 pm

    Do you have to use all purpose flour?

    Reply
    • Polly ConnerPolly Conner says

      Posted on 6/29/20 at 10:22 am

      You could also use 1:1 gluten-free baking flour or whole wheat flour (may be a bit more dense).

      Reply
  7. AvatarMarina says

    Posted on 9/23/18 at 6:03 pm

    Do these freeze well?

    Reply
    • RachelRachel says

      Posted on 9/25/18 at 3:44 pm

      I haven’t tested them from frozen. My gut shot is that they wouldn’t do great when you re-warm them.

      Reply
      • AvatarTom says

        Posted on 11/10/21 at 10:57 am

        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?

        Reply
        • Rachel TiemeyerRachel Tiemeyer says

          Posted on 11/10/21 at 11:05 am

          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!

          Reply
  8. AvatarFay says

    Posted on 3/28/18 at 7:58 am

    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?

    Reply
    • RachelRachel says

      Posted on 3/29/18 at 8:34 pm

      I just chopped it small and it worked fine not to steam it first.

      Reply
    • RachelRachel says

      Posted on 3/29/18 at 8:34 pm

      I’m sorry but I’ve never used matzo cake meal, so I don’t know how that would do.

      Reply
  9. AvatarCaroline says

    Posted on 3/1/18 at 4:08 pm

    Yum! I added some chopped onion. Call me crazy but what is the olive oil for?

    ★★★★★

    Reply
    • RachelRachel says

      Posted on 3/2/18 at 9:50 am

      Glad you liked these, Caroline. Thanks for pointing out the olive oil. That was a misprint that I corrected.

      Reply

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