With just 5 simple ingredients, including broccoli and cheddar cheese, these cheesy Broccoli Bites are an easy toddler meal. They are yummy enough for adults, too!
We love all things broccoli and cheese, including my Cheesy Broccoli Rice and Broccoli and Cheese Pinwheels, and these Broccoli Bites are a new favorite.
These pack broccoli cheddar flavor in the format of a veggie nugget that is ideal for dunking into a favorite dip.
Why This Recipe Works
Rich in protein, fiber, and calcium, these Broccoli Cheddar Bites come together in less than 30 minutes start to finish. They are a yummy baby-led weaning food, an easy toddler finger food, and really yummy for older kids and parents, too.
We love them dipped into sour cream, salsa, and ketchup as a snack, side dish, or vegetarian kids meal.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make these Broccoli Bites.
- Broccoli: I prefer using steam-in-the-bag frozen broccoli to make this fast. Though you can also use fresh broccoli florets.
- Shredded cheddar cheese: I use purchased shredded cheese to make this quick and easy, though you can also grate a block of cheese on a box grater.
- Italian-flavored breadcrumbs: I prefer to use flavored breadcrumbs to ensure the bites are flavorful.
- Eggs: I use large eggs in my cooking and baking, so plan to use that size here so the ratios of wet ingredients to dry ingredients are similar.
- Spices: You can add oregano, garlic powder, and/or cumin as you like for more flavor.
TIP: These are similar to my Broccoli Fritters ingredient wise, but are a little sturdier to pick up and self-feed.
Step-by-Step Instructions
Below is an overview of the process involved in making Broccoli Bites so you know what to expect. Scroll down for the full recipe, including the amounts and timing.
Step 1. Cook the broccoli, then drain, pat dry with a paper towel, and let cool slightly.
Step 2. Add all ingredients to the bowl of a food processor.
Step 3. Grind the mixture, stopping to scrape down the sides of the bowl at least once.
Step 4. Portion 1 tablespoon balls onto a parchment lined baking sheet. Press down slightly and bake.
TIP: You can also air-fry or pan-fry these according to your preference. And if you don’t have a food processor, mince the broccoli, then proceed with the recipe.
Frequently Asked Questions
Definitely. You can bake them ahead and store in the fridge for up to 5 days, or freeze extras for quick meals later.
Serve them warm and cut in half or quarters if needed. They’re soft enough to gum and easy for little hands to grab.
They’re great on their own for lunch or snack, or served with fruit, yogurt, eggs, or a simple dip for a more complete meal.
How to Store
Let Broccoli Bites cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer (or place parchment paper between multiple layers) in the freezer for up to 6 months.
Best Tips for Success
- Drain the broccoli and pat it firmly dry with paper towels or a clean kitchen towel to remove as much liquid as possible. This ensures the best final texture.
- Serve with sour cream, ketchup, hummus, or another dip as your kids prefer.
- Use dairy-free cheese if needed to make them dairy-free.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
So Good Broccoli Bites (with Cheddar)
Ingredients
- 12 ounces broccoli florets (about 1 head fresh or a bag of frozen)
- 2 eggs
- ½ cup shredded cheddar cheese
- ¼ cup breadcrumbs (or all-purpose flour)
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- olive oil spray
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Add the broccoli to a heat-safe bowl. Cover with boiling water and let sit for 5 minutes.
- Drain and pat dry firmly with a clean kitchen towel or paper towel. (This ensures the batter is not too wet to scoop.)
- Add the broccoli and the rest of the ingredients except the olive oil spray to the bowl of a food processor. Grind on high until a batter forms, stopping to scrape down the sides of the bowl as needed.
- Portion out 1 tablespoon balls and drop onto the prepared baking sheet. (I use a mini ice cream scoop to make this step easy.) Press down slightly and spray with olive oil spray.
- Bake for 20-22 minutes or until lightly golden brown. Serve warm with desired dips. (You can also air fry at 375 degrees F for about 12 minutes. Or pan-fry in butter or olive oil over medium heat for about 3-4 minutes per side. Press down if pan-frying to ensure they cook through in the center. They will be more like fritters with the pan method.)
Notes
- Let cool and store in a container in the refrigerator for up to 5 days or in a freezer bag in a single layer (or place parchment paper between multiple layers) in the freezer for up to 6 months.
- To reheat, place on a parchment-lined baking tray in a 375-degree-F oven for 4-6 minutes or until warmed through; in a toaster oven until warmed through; or in a 375-degree-F air fryer for 2-3 minutes.
- Gluten-free: Use gluten-free breadcrumbs or a 1:1 style of GF flour blend.
- Egg-free: Use a liquid egg replacer like the one from Just Eggs.
- Briefly soaking or cooking the broccoli removes the “raw” flavor.
- Try with dips such as hummus, salsa, sour cream, ketchup, or my cucumber yogurt dip.
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