If you’re after a quick, veggie-packed bite that’s as cheesy as it is satisfying, these Broccoli and Cheese Bites are it. With crispy golden edges and a soft, melty center, they’re the perfect crowd-pleasing snack—especially for kids and picky eaters. You can whip them up with just a handful of ingredients and bake them in a mini muffin pan for easy, mess-free servings. Whether it’s for lunchboxes, potlucks, or a snacky Sunday, this recipe brings comfort and convenience to your kitchen. Bonus: it’s a great way to use leftover broccoli!
Why You’ll Love This Broccoli and Cheese Bites Recipe
You’ll fall for this Broccoli and Cheese Bites recipe because it’s:
- Quick and Beginner-Friendly: Just mix, pack, and bake—no special tools or skills required.
- Veggie-Forward Yet Cheesy: A great way to sneak in greens without complaints.
- Mess-Free and Portable: Perfect for lunchboxes, picnics, or finger-food platters.
- Budget-Friendly: Uses everyday, affordable ingredients you probably already have.
You’ll be surprised at how fast these disappear—definitely double the batch!
The Story Behind Broccoli and Cheese Bites
These bites might feel modern, but they’re inspired by timeless flavors and practical family cooking:
- Rooted in broccoli casseroles, where cheese makes vegetables irresistible.
- Evolved from lunchbox needs, offering a no-fork-needed way to enjoy veggies.
- Favored by busy parents, who want quick-prep, freezer-friendly snacks.
- Popular in low-carb kitchens, as they offer flavor without heavy grains.
No surprise they’ve become a go-to for beginner cooks and seasoned snackers alike.
Key Ingredients in Broccoli and Cheese Bites
- Cooked Broccoli Florets: Boiled and chopped small—this gives the base texture and a veggie punch.
- Panko Breadcrumbs: Adds crunch and structure to hold the bites together.
- Egg: Helps everything bind so the bites hold their shape.
- Shredded Cheese: Melts beautifully, creating a gooey, savory bite.
- Finely Chopped Onions: Adds a little sweetness and a nice flavor boost.
- Garlic Powder & Salt: Just enough seasoning to bring it all together.
How to Make Broccoli and Cheese Bites
Simple Steps to Success
- Preheat Your Oven
Set your oven to 375°F (190°C). Lightly grease a mini muffin tin or use non-stick spray. - Cook the Broccoli
Boil florets for about 3 minutes, then drain and let cool. Once cool, chop finely for even distribution. - Mix the Ingredients
In a mixing bowl, combine the chopped broccoli, breadcrumbs, egg, cheese, onion, garlic powder, and salt (if using). Mix until everything is well combined. - Fill the Muffin Pan
Spoon the mixture into a mini muffin pan. Press each portion down firmly so it holds its shape while baking. - Bake Until Golden
Bake for 20–25 minutes, or until the tops are golden brown and slightly crisp. Avoid overbaking or the bites may dry out. - Cool Before Serving
Let the bites cool completely in the pan. They firm up as they cool, making them easy to pop out and serve.
Broccoli and Cheese Bites Tips and Twists
Maximize flavor and texture with these simple ideas:
Tips:
- Chop broccoli finely to avoid large chunks.
- Don’t skip greasing the muffin pan—it helps with easy removal.
- Use a mini cookie scoop to keep sizes even.
- Let the bites cool fully to firm up.
- Add salt only if your cheese isn’t already salty.
Twists:
- Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño.
- Switch the cheese: Try mozzarella, gouda, or pepper jack.
- Add protein: Mix in some cooked crumbled bacon or shredded chicken.
Storage, Reheating, and Make-Ahead Tips
These Broccoli and Cheese Bites are great for prep ahead and busy schedules.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a 350°F oven or air fryer for 5–8 minutes until warmed and crisp.
- Make-Ahead: Assemble the bites in the muffin pan, cover, and refrigerate overnight before baking the next day.
Serving Suggestions for Broccoli and Cheese Bites
These bites go with everything—try pairing them with:
- Dips: Ranch dressing, sriracha mayo, or honey mustard.
- Soup Sides: Great with creamy tomato or loaded potato soup.
- Brunch Boards: Add to a spread with muffins, fruit, and boiled eggs.
- Dinner Add-On: Serve beside grilled chicken or baked fish.
- Party Platters: Include with sliders, deviled eggs, and fruit skewers.
They shine on their own or play well with others!
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Thaw, drain, and chop it finely before using.
What cheese works best?
Shredded cheddar melts great, but feel free to use a blend like cheddar-jack or mozzarella.
Can I air fry these?
Yes, air fry at 350°F for 10–12 minutes, flipping halfway through.
Are they gluten-free?
Swap the panko breadcrumbs with gluten-free ones to make them GF-friendly.
Can I freeze them?
Absolutely—freeze after baking, then reheat in the oven or air fryer as needed.
Enjoy Your Broccoli and Cheese Bites
There’s something special about a bite-sized snack that makes you feel good about every ingredient. These Broccoli and Cheese Bites are the kind of recipe that makes cooking feel easy, even on your busiest days. From the first golden crunch to the cheesy, savory center, they’re satisfying and simple—exactly what home cooking should be. Whether you’re serving kids, feeding guests, or just sneaking a few during meal prep, this recipe is one you’ll turn to again and again.
Explore More Recipes Like This One
Hungry for more family-friendly recipes like these Broccoli and Cheese Bites? Try these next:
- Pair with Grilled Chicken Wraps for a well-balanced lunch or dinner.
- Add Deviled Egg Pasta Salad to your party tray for a creamy sidekick.
- Want more cheesy comfort? Our Chicken Alfredo Lasagna is rich and family-approved.
- Keep it snacky with Quick Cheddar Ranch Crack Dip—perfect for dipping your broccoli bites.
- Finish your meal on a sweet note with No-Bake Cherry Cheesecake.
Broccoli and Cheese Bites – Easy, Crispy & Cheesy
Ingredients
- 1 cup cooked broccoli florets finely chopped
- ½ cup panko breadcrumbs
- 1 egg
- ½ cup shredded cheddar cheese
- ¼ cup onions finely chopped
- ¼ tsp garlic powder
- ¼ tsp salt optional
- Non-stick spray or oil for muffin pan
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a mini muffin pan.
- Boil broccoli florets for 3 minutes. Drain and cool.
- Finely chop broccoli and place in a mixing bowl.
- Add breadcrumbs, egg, cheese, onion, garlic powder, and salt. Mix until fully combined.
- Spoon mixture into muffin pan and press down firmly.
- Bake for 20–25 minutes until golden brown on top.
- Let the broccoli and cheese bites cool before removing from the pan.
- Serve warm or room temperature with your favorite dip.
Notes
Per serving (1 bite): 65 calories | 4g fat | 5g carbs | 3g protein