Broccoli Bites

These two-bite broccoli bites are made with Broccoli, rice, cheddar, and parmesan, and baked in a creamy egg base for a great grab-and-go breakfast!

Flavor: These broccoli bites are perfectly crispy, packed with cheesy, savory flavor, and kid-approved.
Time-Saver: Skip the cooking and use frozen chopped broccoli and leftover rice.
Recommended tools: Mini muffin tins or silicone make ideal bite-sized snacks. You can also use regular-sized tins for larger portions.
Budget tip: Add leftover chicken, baked potatoes, or other veggies to stretch the recipe further.
Serving: Serve this versatile recipe as a snack, a grab-and-go breakfast, a lunchbox filler, or a veggie side dish!

broccoli , egg , cream cheese , dry mustard , garlic powder , cheese , sour cream , parmesan , rice , salt and pepper with labels to make broccoli bites.

What’s in Broccoli Bites?

Broccoli: Use fresh or frozen broccoli and be sure it’s cooked to a tender crisp and drained well so the bites stay fluffy. Finely chop the broccoli for the best texture.

Rice: Use white, brown, or cauliflower rice. Leftover quinoa, couscous, or shredded hash brown potatoes are also great options!

Cheese: Sharp or extra sharp cheddar and parmesan give this recipe lots of flavor. You can add or supplement with what you have on hand.

Custard: Room temperature eggs and cream cheese make for faster blending.

Favorite Variations

Pump up the protein with crumbled bacon, diced ham, leftover chicken, cooked tofu, or chia seeds.
Add a little salsa, Tabasco, or buffalo sauce in Step 3 for a spicy broccoli bite! Or, add a spicy bite with a DIY southwestern blend or Cajun blend.
Swap out the sour cream for plain Greek yogurt for fewer calories with the same great taste.
Sharp cheddar cheese and parmesan give the best savory flavor, but a shredded Mexican blend, mozzarella, or crumbled feta will give that yummy cheesy taste, too.

ingredients to make broccoli bites being combined in a bowl

All the ingredients to make broccoli bites combined in a bowl

Tips for the Best Bites!

Let the broccoli fully cool before mixing it into the egg mixture so it doesn’t make the bites watery!
Avoid overbaking so they stay moist and fluffy. Once removed from the oven, they will continue to cook a little.
The rice and egg combo makes a very sticky batter, so be sure to grease the muffin tins or use muffin liners to keep them from sticking. It wouldn’t hurt to give the muffin liners a little cooking spray, either.
If you don’t use liners, run a butter knife around the muffin wells while they’re still hot, then allow them to cool more before removing them.

Storing Broccoli Bites

Keep leftover broccoli bites in an airtight container in the refrigerator for up to 4 days.
Enjoy them cold or reheat them in 30-second intervals in the microwave.
Freeze baked bites on a baking sheet in a single layer, then store in a zippered freezer bag for up to one month.

Breakfast on the Go

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Egg, rice, and three kinds of cheese with broccoli baked in mini muffin tins make perfect bite-sized snacks.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 24 Broccoli Bites

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Preheat oven to 375°F.
Bring a medium pot of water to a boil. Add broccoli and cook until tender-crisp, about 3-4 minutes. Drain very well and chop into small pieces. Cool completely.
Combine the egg, cream cheese, sour cream, mustard powder, garlic powder, salt, and pepper in a large bowl until smooth. Stir in chopped broccoli, rice, and both cheeses.
Grease a mini muffin tin very well or use silicone liners. Gently divide the rice mixture over the muffin wells.
Bake 14-18 minutes or until set and browned on top.
Let cool in the pan at least 5 minutes before removing. To loosen, gently run a knife around the edges of each broccoli cup.

Grease the muffin tins very well since the rice and egg make these really stick!
For best results, avoid overbaking broccoli bites. When pulled from the oven, they will continue to cook a little (this is called carryover cooking).
Run a butter knife along the edges of the cups while they’re still warm and let them cool before removing from the pan.
Keep leftover cheesy broccoli bites in a covered container in the refrigerator for up to 4 days. Enjoy them cold or reheat.
Wrap individual broccoli bites in plastic wrap and freeze them in a zippered bag for up to 4 weeks. Allow them to thaw in the refrigerator before serving.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish, Snack

Cuisine American

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This recipe was inspired by Kraft recipes.