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A pile of broccoli cheddar bites on a white plate

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.

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


  • 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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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.


  • 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