Cheesy Broccoli Bites
Delicious, bite-sized broccoli snacks baked with cheddar and seasonings. High in protein, fiber-rich, and ready in just 20 minutes, these bites are perfect for breakfast, lunchboxes, or as a tasty side dish.
Equipment
- 1 mini muffin pan (24-cup)
- 1 large mixing bowl
- 1 Spatula or Spoon
- Oven
- Optional: Parchment Paper or Silicone Liners
Ingredients
- 12 ounces frozen broccoli florets thawed and patted dry
- 4 large eggs beaten
- ¼ cup whole wheat breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¾ –1 cup shredded cheddar cheese
Instructions
- Preheat the Oven Properly: Begin by setting your oven to 375°F (190°C). Allow the oven to fully preheat while you prepare the ingredients. Preheating ensures that the broccoli bites cook evenly and develop a golden, slightly crispy top. If your oven has a convection setting, you can use it for a slightly quicker and more even bake.
- Prepare the Broccoli: Take 12 ounces of frozen broccoli florets and let them thaw completely. Once thawed, gently pat them dry using a clean kitchen towel or paper towels. Removing excess moisture prevents the bites from becoming soggy during baking. Chop the broccoli into small, uniform pieces so each bite has a consistent texture and cooks evenly.
- Combine the Wet Ingredients: In a large mixing bowl, crack 4 eggs and beat them thoroughly using a whisk or fork until smooth. The eggs act as a binding agent and provide protein. Make sure the eggs are fully blended so the mixture will hold together without separating in the oven.
- Mix the Dry Ingredients: To the beaten eggs, add 1/4 cup whole wheat breadcrumbs. These add fiber, structure, and a slight nutty flavor. Sprinkle in 1 teaspoon garlic powder and 1 teaspoon dried oregano to season the bites. The seasonings will infuse every bite with flavor and aroma.
- Add Cheese for Flavor and Moisture: Gradually fold in 3/4 to 1 cup of shredded cheddar cheese. The cheese adds a rich, creamy texture and enhances the savory taste. Mixing slowly ensures the cheese is evenly distributed throughout the broccoli mixture without clumping.
- Combine Broccoli and Mixture: Carefully fold the chopped broccoli into the egg, breadcrumb, and cheese mixture. Use a spatula to gently toss until all pieces are coated. The mixture should be moist but thick enough to hold its shape when scooped into the muffin pan.
- Prepare the Muffin Pan: Grease a 24-cup mini muffin pan lightly with cooking spray or oil. Alternatively, line it with silicone or parchment liners for easy removal and cleanup.Greasing the pan prevents sticking and helps the bites maintain their shape during baking.
- Fill the Muffin Cups: Using a spoon or small cookie scoop, evenly divide the broccoli mixture into each muffin cup. Press gently to compact slightly, but avoid overfilling, as the bites may spill over during baking. Aim for a uniform size to ensure all bites cook at the same rate.
- Bake to Perfection: Place the muffin pan in the preheated oven on the middle rack. Bake for 15–20 minutes, or until the tops are lightly golden brown and the bites feel firm to the touch. An internal temperature of 160°F (71°C) ensures the eggs are fully cooked, following USDA recommendations.
- Cool Before Serving: Once baked, remove the muffin pan from the oven carefully using oven mitts. Allow the broccoli bites to cool for 5–10 minutes before removing them from the pan. Cooling slightly helps them hold their shape and enhances the texture, making them easier to serve or pack for later.
- Serve or Store: Serve warm as a snack, breakfast, or dinner side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months using a flash-freezing method. Reheat in the microwave or oven for a quick, satisfying snack or meal addition.
Notes
- Ensure broccoli is well-thawed and patted dry to prevent soggy bites.
- Use freshly grated cheddar cheese for best melt and flavor.
- You can adjust seasoning to taste—add smoked paprika or onion powder for variation.
- Mini muffin pans make uniform bite sizes; a regular muffin pan will work but yield larger portions.
- Leftovers can be enjoyed cold, at room temperature, or briefly reheated.
