Broccoli Cheese Bites

Broccoli cheese bites are little golden nuggets of comfort: crisp on the outside, tender and cheesy inside, and packed with vegetables. They make an ideal snack, appetizer, or kid-friendly side dish. This article walks through a straightforward, flexible recipe and offers variations and tips so you can make them your own.

Why you’ll love them

• Quick to assemble and easy to freeze.
• Versatile—baked or pan-fried, dairy-forward or dairy-free adaptations available.
• Great way to sneak vegetables into picky eaters’ plates.
• Perfect for parties, lunchboxes, or a simple weeknight side.

Ingredients (makes ~24 bites)

• 2 cups finely chopped broccoli florets (steam briefly, then chop)
• 1 cup shredded cheddar cheese (or cheddar blend)
• 1/2 cup breadcrumbs (panko gives extra crispness)
• 1/4 cup finely grated Parmesan (optional, for savory depth)
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped onion or 1 tsp onion powder
• 1–2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1/2 tsp salt and 1/4 tsp black pepper
• 1/4 tsp smoked paprika or cayenne (optional, for warmth)
• 1–2 tbsp olive oil (for pan-frying) or cooking spray (for baking)

Optional: 1–2 tbsp plain Greek yogurt or cream cheese for extra creaminess; 1/4 cup cooked bacon bits or chopped ham for a meatier version.

Equipment

• Mixing bowl
• Baking sheet or skillet
• Parchment paper or silicone mat (for baking)
• Small cookie scoop or spoon for forming bites

Method — Basic Baked Version

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Steam broccoli for 3–4 minutes until bright green and slightly tender. Drain well and let cool slightly, then finely chop.
3. In a large bowl combine chopped broccoli, shredded cheddar, Parmesan (if using), breadcrumbs, onion, garlic, salt, pepper, and spices.
4. Add the beaten eggs (and Greek yogurt/cream cheese if using). Mix until ingredients hold together when pressed. If mixture is too wet, add a tablespoon or two more breadcrumbs.
5. Scoop heaping tablespoons of mixture and form into small rounds or patties. Place on the prepared baking sheet.
6. Lightly spray or brush each bite with oil to encourage browning.
7. Bake for 15–20 minutes, flipping once halfway, until edges are golden and cheese is melted.
8. Serve warm with a dipping sauce (ranch, marinara, or a mustard-yogurt dip).

Pan-Fried Option

• Heat 1–2 tbsp olive oil in a nonstick skillet over medium heat.
• Form bites slightly flatter than the baked version. Place in the skillet and cook 3–4 minutes per side until crisp and golden and heated through.
• Drain on a paper towel and serve.

Variations and flavor ideas

• Broccoli-Cheddar Herb: Add 1 tbsp chopped fresh chives or parsley and 1 tsp Dijon mustard.
• Spicy Kick: Mix in 1–2 tbsp finely chopped pickled jalapeños or 1/4 tsp cayenne.
• Cheesy Vegan: Replace cheese with vegan cheese shreds and eggs with a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg) and increase breadcrumbs slightly.
• Gluten-Free: Use gluten-free breadcrumbs or almond flour in place of breadcrumbs.
• Loaded: Stir in corn kernels, cooked diced ham, or chopped sun-dried tomatoes for extra texture.

Dips and Serving Suggestions

• Classic ranch or blue cheese dressing.
• Marinara or spicy arrabbiata for an Italian twist.
• Lemon-garlic yogurt dip: Greek yogurt + lemon zest + minced garlic + salt.
• Serve as an appetizer with toothpicks, or add to grain bowls and salads for extra protein and veg.

Make-ahead and storage

• Refrigerate: Store cooked bites in an airtight container for up to 3 days.
• Freeze: Flash-freeze on a tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 10–12 minutes or until heated through.
• Prep ahead: Form uncooked bites and freeze on a tray; bake from frozen, adding a few minutes to the baking time.

Nutrition (approximate per bite)

Values will vary by ingredients and size, but expect roughly:

• Calories: 50–80
• Protein: 3–5 g
• Fat: 3–6 g
• Carbs: 3–6 g
• Fiber: 0.5–1.5 g

Troubleshooting

• Mixture too wet: Add more breadcrumbs or a tablespoon of flour. Chill for 10–15 minutes to firm up before shaping.
• Bites falling apart: Ensure the mixture is well-combined and the broccoli is well-drained. Eggs act as a binder—don’t skip them unless using a suitable substitute.
• Not crispy: Broil for 1–2 minutes at the end of baking or pan-fry instead of baking.

Kid-Friendly Tips

• Make mini bites sized for little hands.
• Hide finely grated carrot or sweet potato in the mix for added nutrition and sweetness.
• Let kids help press the mixture into balls (supervision recommended around ovens/stoves).

Serving occasions

• Kid’s lunchboxes (cool completely before packing)
• Party appetizers or potlucks
• Tailgating/game day finger food
• Weeknight vegetable side for any dinner

Conclusion

For a family-friendly, versatile snack or side, these broccoli cheese bites are hard to beat—easy to customize and simple to make in large batches. For another kid-tested take on a similar recipe, see Broccoli and Cheese Bites – Feeding Tiny Bellies. If you want a game-day–focused spin with bold flavors, check out Broccoli Cheddar Bites (A Delicious Game Day Recipe).