If you have a toddler you already know. The snack requests are constant, the opinions are strong, and getting a vegetable into their mouth without a full dramatic production is basically an Olympic sport. I see you. I am right there with you.

For a long time I was buying a store version of these little broccoli bites and my kids loved them. And one day I picked up the bag, looked at the ingredient list, looked at the price, and thought,  I can make these. So I went into my kitchen and started figuring out what was in them and how to recreate my own version from scratch. And honestly? Mine are better. I said what I said.

Now these are a staple in my meal prep rotation. I make a big batch, pop them in the fridge, and just like that I have a healthy snack ready to grab whenever a tiny human comes running into the kitchen demanding food, which in my house is approximately every 20 minutes. They are also incredible as a side with lunch or dinner. Just throw them on the plate next to whatever you are already making and suddenly your meal looks intentional and put together. Mom win.

The best part is that these little bites are packed with broccoli and cheese and actual good ingredients, but they taste like something your kids would choose themselves. That is the goal, right? Sneak in the good stuff and make it delicious enough that nobody notices or cares.

Let’s Make It

Start by steaming your broccoli until it’s tender, then chop it into small pieces. You don’t want big chunks in here, small and fine is the goal so everything holds together nicely and little ones aren’t picking pieces out. 

Add everything into a large bowl, your broccoli, both cheeses, panko breadcrumbs, diced onion, flour, all your seasonings, and your eggs. Mix it all together until fully combined. It should hold together when you press it.  if it feels too wet add a little more flour, if it feels too dry add another egg.

Generously spray your muffin pan,  don’t skip this step or they will stick. Fill each cup of the muffin pan with your mixture, pressing it down and packing it in firmly so they hold their shape.

Bake at 375°F for 20 minutes until golden and set.
Let them cool for a few minutes before popping them out of the pan. They firm up beautifully as they cool and hold together perfectly.

Tips and Variations

Other flours work great here. Don’t have all purpose flour? Whole wheat flour, oat flour, or almond flour all work well as substitutes. Use what you have!

Add more veggies! This recipe is incredibly flexible. Finely diced zucchini, shredded carrots, spinach, cauliflower,  you can sneak so many vegetables into these little bites and nobody will ever know. This is your moment.

Dipping sauces make them even more fun. Ranch dressing and ketchup are the favorites in our house but honestly any dipping sauce works. Give kids a dipping sauce and suddenly vegetables become the most exciting thing on the table. It’s science.

Make them bigger if you want. A regular muffin pan works just as good.

These meal prep like a dream. Make a big batch on Sunday and store them in the fridge all week. They reheat beautifully in the microwave, oven, or air fryer. The air fryer gets them a little crispy on the outside again which my kids absolutely love.

Freeze them for later. These freeze really well too! Make a double batch and freeze half. Pull them out whenever you need a quick snack or side and reheat straight from frozen.

Toddlers are going to toddler,  but at least we can make sure the snacks are good. These little bites have saved me so many times on busy days when I just need something fast, healthy, and kid approved to put on the table. I hope they do the same for you.

…and that’s all we did today!

Cyndi

Item’s Used

• Mixing Bowl
• Rubber Spatula
• Whisk Set
• Silicone Muffin Pans
• 6pc Non Stick Pot Set
• Measuring  Cups

Broccoli Cheddar Bites

5 from 2 votes

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Ingredients Method

Ingredients

  

What You'll Need

• 2 cups steamed broccoli chopped small
• 1 cup parmesan cheese
• 1 cup cheddar cheese
• 1 cup panko breadcrumbs
• ½ cup diced onion
• ½ cup all purpose flour
• 1 tsp garlic powder
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp salt
• 3 eggs

Method

 

1. Preheat oven to 375°F and generously grease a muffin pan.
2. Steam broccoli until tender, then chop into small pieces.
3. In a large bowl, combine broccoli, parmesan cheese, cheddar cheese, breadcrumbs, onion, flour, garlic powder, onion powder, salt, pepper, and eggs.
4. Mix until fully combined and the mixture holds together when pressed.
5. Fill muffin cups with the mixture and press down firmly.
6. Bake for 20 minutes or until golden and set.
7. Let cool for a few minutes before removing from the pan.

Tried this recipe?

Let us know how it was!