These Cheesy Broccoli Bites are a quick, crowd-pleasing snack or appetizer that make excellent use of leftover broccoli. Crisp-edged, tender inside, and loaded with sharp cheddar and Parmesan, they bake in a mini muffin pan for convenient, bite-sized portions. Serve warm straight from the oven for the best texture and flavor.
Cheesy Broccoli Bites
Prep these Cheesy Broccoli Bites in about 10 minutes and have a warm, savory snack ready in 20 minutes of baking time. They’re perfect for parties, lunchboxes, or a low-effort side dish. The combination of panko and Greek yogurt keeps them light yet cohesive, while the cheeses deliver a satisfying savory bite. This recipe yields roughly 24 mini bites, depending on your muffin pan size.
Ingredients
-
12
oz
broccoli florets -
2
eggs
beaten -
1/2
cup
panko bread crumbs -
1/4
cup
Greek yogurt -
1
tsp
onion powder -
1
tsp
garlic powder - optional: a pinch of cayenne pepper
- optional: 1/4 tsp salt
-
1
cup
sharp cheddar cheese
shredded -
1/2
cup
grated Parmesan cheese - oil spray
Instructions
-
Preheat the oven to 350°F (175°C).
-
Finely chop the broccoli florets, discarding any thick, woody stems. Place the chopped broccoli in a microwave-safe bowl with 1 tablespoon of water, partially cover, and microwave for about 3 minutes until just tender. Drain any excess liquid.
-
In a large bowl, whisk together the beaten eggs, panko breadcrumbs, Greek yogurt, onion powder, garlic powder, salt (if using), and cayenne pepper (if using).
-
Add the steamed broccoli, shredded cheddar, and grated Parmesan to the egg mixture. Stir until the mixture is evenly combined and holds together when pressed.
-
Lightly grease a mini muffin pan with oil spray. Spoon the mixture evenly into the cups, pressing gently so each cup is filled and compacted.
-
Bake for 20–22 minutes, or until the edges are golden brown and the centers are set.
-
Allow the bites to cool in the pan for 5–10 minutes before removing. This helps them hold their shape. Serve warm.
Tips, Variations, and Storage
Serving suggestions: These bites pair well with a creamy dipping sauce such as ranch, a yogurt-based dip, or a tangy mustard sauce. They’re also a tasty addition to a brunch spread or kid-friendly snack tray.
Variations: Swap in a mix of cheeses—Monterey Jack, Colby, or a little feta for tang. For gluten-free bites, replace panko with gluten-free breadcrumbs or almond flour, noting that texture may vary. Add chopped cooked bacon, sun-dried tomatoes, or chopped herbs for extra flavor.
Make-ahead and storage: Store cooled bites in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 6–8 minutes or microwave briefly until warmed through. To freeze, flash-freeze on a baking sheet, transfer to a freezer-safe container, and keep for up to 1 month; reheat from frozen in the oven until hot and crispy.
Notes on consistency: If the mixture seems too wet, add a tablespoon or two more panko until it holds together. If too dry, a small additional spoonful of Greek yogurt or a splash of milk will help.