Broccoli Cheddar Bites Recipe

Name: Broccoli Cheddar Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Ingredients: 1 large bunch of broccoli florets; 2 eggs, lightly beaten; 1/2 cup, packed, torn fresh bread (no crust); 1/4 cup grated onion; 1/4 cup mayonnaise; 1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese; 1 1/2 teaspoons lemon zest; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

10 Quick and Easy Back to School Lunch Box Recipes

FEATURED IN:

Do you like broccoli? I LOVE, seriously love broccoli. Favorite way to eat it? Steamed, served with a little mayo.

I wish more people shared my enthusiasm.

If you are in the not-so-sure-about-broccoli camp, or are cooking for someone who needs to eat more vegetables but is less than enthused at the prospect, this is the recipe for you.

What's the one thing that makes broccoli taste great? Cheddar cheese. It's one of those power combos, hard to go wrong. Just check out our Broccoli Cheddar Casserole, or our Broccoli Cheddar Mac n Cheese. (Black pepper is the other thing that broccoli loves, so make sure to add plenty.)

Video: Broccoli Cheddar Bites

1:36

Broccoli Cheddar Bites

For these broccoli cheddar bites, we mix chopped steamed broccoli with cheddar, torn bread, onion, eggs, and mayo, and bake them in mini muffin tins (or freeform) until toasty brown.

They're perfect for a quick snack, party appetizer, or school lunch. You can easily make a batch or two ahead, and chill or freeze, then reheat in the microwave when ready to serve. Enjoy!

Broccoli Cheddar Bites

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings 24 servings

1 large bunch broccoli florets
2 large eggs, lightly beaten
1/2 cup, packed, torn fresh bread (no crust)
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 ounces, 114g), packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steam and chop the broccoli:

Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.

Finely chop the steamed broccoli florets. You should have 2 to 2 1/2 cups.

Elise Bauer

Elise Bauer
Make filling:

Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.

Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.

Elise Bauer

Elise Bauer
Distribute broccoli mixture in mini muffin pan wells:

Preheat oven to 350°F. Coat the wells of 2 mini muffin pans (1 dozen wells each) with olive oil (so the bites don't stick). Distribute the broccoli mixture in the muffin wells.
Bake:

Bake at 350°F for 25 minutes until cooked through and lightly browned on top.

Elise Bauer

Elise Bauer

If you don't have mini muffin pans, you can cook the bites freeform. Just grease a baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the same.

Elise Bauer

Elise Bauer

Nutrition Facts (per serving)
57	Calories
4g	Fat
3g	Carbs
2g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	57
% Daily Value*
Total Fat 4g	5%
Saturated Fat 1g	7%
Cholesterol 21mg	7%
Sodium 92mg	4%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	2%
Total Sugars 0g
Protein 2g
Vitamin C 8mg	39%
Calcium 42mg	3%
Iron 0mg	2%
Potassium 52mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.