Save Pin I pulled these out of the oven on a Sunday afternoon when I needed something to keep my hands busy and my mind off everything else. The smell of melted cheddar and roasted broccoli filled the kitchen, and before I could plate them, my neighbor knocked on the door asking what I was making. I handed her three warm bites through the doorway, and she texted me an hour later asking for the recipe. That's when I knew I'd stumbled onto something worth keeping.
I started making these for book club nights because I got tired of showing up with the same cheese board. The first time I brought them, still warm in a cloth-lined basket, someone asked if I'd ordered them from a caterer. I didn't correct her right away. I just smiled and watched everyone reach for seconds before I admitted I'd made them in under an hour that morning.
Ingredients
- Broccoli florets: Chop them small so they blend into every bite without overwhelming the texture, and don't skip the steaming or they'll stay too crunchy.
- Onion: A small dice works best here, it melts into the background and adds just enough savory depth without announcing itself.
- Cheddar cheese: Sharp cheddar gives you the most flavor, but mild works if that's what you have on hand.
- Parmesan cheese: This is what makes them crisp up on the edges, so don't leave it out.
- Cream cheese: Let it soften on the counter for twenty minutes or you'll be fighting lumps in your batter.
- Eggs: They hold everything together and give the bites a little lift as they bake.
- Almond flour: Just enough to bind without making them heavy, and it keeps them low carb.
- Garlic powder, onion powder, salt, black pepper: Simple seasonings that let the cheese and broccoli shine without competing.
Instructions
- Preheat and prep:
- Set your oven to 375°F and line a baking sheet or grease a mini muffin tin. I prefer the muffin tin because the bites come out with cleaner edges and uniform size.
- Steam the broccoli:
- Cook the chopped broccoli until it's just tender, about two to three minutes in the microwave with a splash of water. Drain it well and let it cool so it doesn't scramble the eggs later.
- Combine the base:
- In a large bowl, mix the broccoli, onion, cheddar, Parmesan, and cream cheese until everything is coated and sticky. It should look like a chunky, cheesy mess.
- Add the binders:
- Stir in the eggs, almond flour, and all your seasonings. Mix until the batter holds together when you scoop it.
- Shape and fill:
- Spoon the mixture into your muffin tin or roll it into rough balls on the baking sheet. They don't need to be perfect, rustic looks better anyway.
- Bake until golden:
- Slide them into the oven for twenty to twenty five minutes, until the tops are golden and the edges have crisped up. Let them cool for five minutes before you try to remove them or they'll fall apart.
Save Pin The first time I made these, I was trying to use up a head of broccoli that had been sitting in the crisper too long. I didn't expect much, just wanted to avoid waste. But when I bit into one still warm from the oven, I realized I'd made something I'd actually crave. I ate four standing at the counter before I even thought to plate them.
Storing and Reheating
These keep in an airtight container in the fridge for up to four days, and they reheat beautifully in a 350°F oven for about eight minutes. I don't recommend the microwave unless you're in a rush, they lose their crisp edges and turn a little rubbery. You can also freeze them for up to two months, just thaw overnight and warm them up before serving.
Flavor Variations
I've stirred in crumbled bacon, swapped the cheddar for Gruyere, and even added a pinch of smoked paprika when I wanted a little heat. Sometimes I fold in sun dried tomatoes or a handful of fresh herbs like dill or chives. The base recipe is forgiving, so feel free to treat it like a template and make it your own.
Serving Suggestions
I like these best with a tangy dip, either Greek yogurt mixed with lemon and garlic, or a simple marinara for dunking. They're great on a brunch spread next to scrambled eggs, or tucked into lunchboxes for kids who won't eat plain vegetables. You can also serve them on a platter with toothpicks for parties, they always get eaten first.
- Pair them with a crisp white wine or sparkling water with lime.
- Add a side salad with vinaigrette to balance the richness.
- Double the batch if you're feeding a crowd, they go faster than you think.
Save Pin These little bites have become my go to whenever I need something that feels special but doesn't require much effort. They're proof that simple ingredients, when treated right, can turn into something people remember.
Recipe FAQs
- → How should broccoli be prepared for the bites?
Broccoli should be finely chopped and steamed or microwaved until just tender before mixing with other ingredients to ensure a tender texture.
- → Can I substitute almond flour with another ingredient?
Yes, coconut flour can be used instead, but reduce the amount to 1/4 cup to maintain the right consistency.
- → What is the best way to bake these bites?
Place the shaped mixture into a mini muffin tin lined with parchment paper or greased, then bake at 375°F (190°C) for 20-25 minutes until golden and set.
- → Are these bites suitable for gluten-free diets?
Yes, using almond or coconut flour ensures they remain gluten-free, but always verify the dairy products used for any gluten traces.
- → Can I add extra flavor to the bites?
Adding a pinch of smoked paprika or cooked bacon bits enhances flavor without altering the base texture.