When I want a snack that hits that perfect balance between comfort food and a tiny bit of healthiness, I go straight for these Cheesy Broccoli Bites. They’re crispy, warm, cheesy little nuggets that you can pop in your mouth by the handful—and they just happen to be packed with broccoli.
I started making these as a way to use up leftover broccoli, but now I buy broccoli specifically for them. Whether I’m hosting a casual get-together, packing lunchboxes, or looking for a way to avoid inhaling chips straight from the bag, these bites totally deliver. You can even make them ahead and freeze them, which means snack prep = handled.
Here’s how I whip up a batch—and how you can make them your new go-to too.
Why These Broccoli Bites Work
- Cheddar and Parmesan = a flavor-packed cheesy center
- Blanched broccoli keeps its bite without going soggy
- Panko coating gives you that golden crunch without frying
- Baked, not fried, so they’re lighter but still super satisfying
- Perfect finger food for kids, game nights, or a snacky dinner
Ingredients You’ll Need
(Makes about 20 bites | Prep Time: 15 mins | Cook Time: 20 mins)
- 2 cups fresh broccoli, finely chopped
- 1 cup shredded cheddar cheese
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper, to taste
- 1 cup panko breadcrumbs (for coating)
- Olive oil spray
How I Make Them (Step-by-Step)
1. Preheat the Oven
I start by preheating the oven to 400°F (200°C). I line a baking sheet with parchment paper or give it a light coating of olive oil spray—this helps the bites crisp up underneath.
2. Blanch the Broccoli
I bring a small pot of water to a boil, toss in the finely chopped broccoli, and blanch for 2 minutes. This softens it just enough without overcooking.
After blanching, I drain and pat the broccoli dry with a paper towel. Removing excess moisture is key to getting the bites to hold together well.
3. Mix It All Up
In a large bowl, I combine the broccoli, cheddar, breadcrumbs, Parmesan, egg, garlic powder, onion powder, and a pinch of salt and pepper.
I stir everything together until it’s fully mixed and sticks together when pressed. If it’s too wet, I add a spoonful more of breadcrumbs. If it’s too dry, a tiny splash of olive oil helps bind it.
4. Shape Into Bites
I use a tablespoon or cookie scoop to portion out the mixture and roll it into bite-sized balls. I aim for about 1-inch diameter—not too big, so they bake evenly and stay crisp.
5. Coat in Panko
Next, I roll each ball in panko breadcrumbs to coat. The panko gives that ultra-satisfying crunch when baked.
6. Bake Until Golden
I place all the bites on the baking sheet, give them a quick spritz of olive oil spray, and bake for 18–20 minutes, until they’re golden brown and slightly crisp on the outside.
Sometimes I flip them halfway through baking to get an even crisp, but it’s optional if you’re short on time.
7. Serve Warm
I serve them warm out of the oven, with a little dish of ranch, marinara, or even spicy sriracha mayo for dipping. They never last long in my house.
What I Serve Them With
These bites are awesome solo, but they also work with:
- As an appetizer on a party platter
- Alongside a bowl of tomato soup
- Packed into lunchboxes with a few grapes and crackers
- As a side dish with grilled chicken or baked fish
- For breakfast or brunch with scrambled eggs
Variations I’ve Tried and Loved
- Add chopped cooked bacon or crumbled sausage for a meaty twist
- Swap cheddar for mozzarella or pepper jack
- Use riced cauliflower or zucchini in place of some of the broccoli
- Throw in a pinch of red pepper flakes for heat
- Air fry instead of bake for extra crisp (try 375°F for 10–12 minutes)
FAQs From My Oven to Yours
Q: Can I use frozen broccoli?
A: Yes, just thaw and pat dry really well before chopping. Too much moisture = soggy bites.
Q: Can I freeze them?
A: Definitely. Freeze them after shaping (before baking), then bake straight from frozen—just add a few extra minutes to the cook time.
Q: Do they hold together without cheese?
A: The cheese helps bind everything, but you could try a dairy-free cheese alternative and add a second egg to help it all stick.
Q: What if I don’t have panko?
A: Regular breadcrumbs work fine—they just won’t be quite as crunchy. Crushed cornflakes or even crushed crackers are a fun sub too.
Final Thoughts
These Cheesy Broccoli Bites are one of those snacks I never get tired of. They feel indulgent thanks to all that gooey cheese and crispy coating, but they also sneak in a decent serving of vegetables—without anyone complaining.
Whether you’re making them for kids, adults, or just yourself, they’re the kind of snack that turns a head of broccoli into something you’ll actually want to devour. Plus, they freeze like a dream, so you can keep a batch on standby whenever the craving hits.
Bottom line? These little bites are proof that vegetables and cheese are always a good idea—especially when they’re crispy, golden, and ready to dip.
Crispy on the Outside, Cheesy in the Middle—Why These Broccoli Bites Are a Snack-Time Win Every Time
Ingredients
- 2 cups broccoli florets, steamed and chopped
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or oil for frying
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the steamed and chopped broccoli, cheddar cheese, breadcrumbs, Parmesan cheese, eggs, garlic powder, onion powder, salt, and pepper.
- Mix until all ingredients are well combined.
- Shape the mixture into small bite-sized balls and place them on the prepared baking sheet.
- Lightly spray the tops of the bites with cooking spray or drizzle with oil.
- Bake in the preheated oven for 20 minutes, or until golden brown and crispy.
- Remove from the oven and let cool slightly before serving. Enjoy!
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