Cheesy broccoli bites are the delicious snack or side dish that everyone loves!
Loaded with rice, broccoli, two kinds of cheese, and a handful of savory seasonings, these broccoli egg bites are powerhouses full of flavor and goodness!
Prep as a side dish or as a quick savory snack or lunch.
Why We Love Broccoli Bites
- This super simple recipe is so versatile! Use up any small amounts of leftover veggies, beans, rice, or meat in this recipe!
- A little bit like egg bites meet broccoli rice casserole, these are really yummy.
- These easy homemade bites are healthy & make great after-school snacks before practice!
- Grab and go, anyone? Energizing broccoli bites are loaded with protein, dairy, and tons of veggies so they make the perfect breakfast, lunch, or post-workout snacks!
Ingredients for Broccoli Bites
Broccoli – Fresh or frozen broccoli works, ensure it is cooked to tender crisp and drained well. Chop broccoli fine enough so it blends well with the other ingredients.
Rice – Any kind of cooked rice will work in this recipe! White or brown rice, cauliflower rice, or any leftover rice, orzo, or even small macaroni noodles can be added to the mix!
Cheeses – Sharp cheddar cheese has a strong flavor that goes with anything! Add your favorites from mozzarella, crumbled feta, or Monterey jack.
Seasonings – Dry mustard and garlic powder keep this recipe simple and flavorful. Experiment with a DIY blend like this southwestern blend, or this extra spicy Cajun blend.
Variations
Make savory broccoli bites and add other veggies from your fridge like red or green diced bell peppers, chopped olives, sundried tomatoes, or leftover roast vegetables.
Small amounts of diced ham, shredded chicken, or bacon bits can be added. Top with a buttery panko topping for a crunchy finish!
How to Make Broccoli Bites
Cheesy broccoli and rice bites are as easy as 1, 2, 3!
- Boil broccoli until it is tender-crisp. Cool completely and chop into small pieces.
- Combine with the remaining ingredients in a large bowl.
- Load prepared muffin tins evenly with broccoli & rice mixture and bake (per recipe below) until crispy on top.
PRO TIP: Push a small cube of cheddar cheese in the center of each muffin before baking for extra cheesiness!
Tips for Cheesy Crispy Bites
- Make sure all of the pieces are cut small so the bites stay together while they bake.
- Grease the muffin tins very well or use silicone or parchment liners, since the rice can 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).
- If you’ve greased the pan instead of using liners, run a butter knife along the edges of the cups while they’re still warm and let them cool before removing from the package.
- Keep leftover cheesy broccoli bites in a covered container in the refrigerator for up to 4 days. Enjoy them as-is 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.
The Best Bite-Sized Snacks
- Air Fryer Egg Bites – perfect for breakfast or lunch!
- Bacon Cheddar Cauliflower Tots – a crowd fave
- Pretzel Bites – serve with queso!
- Jalapeno Mac and Cheese Bites – so easy to make
- Pizza Bites – a fun twist for pizza night
Did your family love these Broccoli Bites? Leave us a rating and a comment below!
Broccoli Bites
Equipment
Ingredients
- 2 cups cooked rice white or brown rice
- 2 cups broccoli florets
- 2 eggs
- 2 ounces spreadable cream cheese about ¼ cup
- 1 cup cheddar cheese shredded
- 3 tablespoons sour cream
- 2 tablespoons grated parmesan cheese
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- salt & pepper to taste
Instructions
- 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 all ingredients in a bowl.
- Grease a muffin tin very well or line with muffin liners (*see note). Gently divide the rice mixture over 8 muffin wells.
- Bake 20-25 minutes or until set and browned on top.
- Gently run a knife around the edges of each broccoli rice cup to loosen. Let cool in the pan at least 5 minutes before removing from the pan.
Notes
- Option: If you have extra cheese, cut into ½-inch cubes and press into the center of each bite.
- Make sure all of the pieces are cut small so the bites stay together while they bake.
- Grease the muffin tins very well or use silicone or parchment liners, since the rice can 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).
- If you’ve greased the pan instead of using liners, run a butter knife along the edges of the cups while they’re still warm and let them cool before removing from the package.
- Keep leftover cheesy broccoli bites in a covered container in the refrigerator for up to 4 days. Enjoy them as-is 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
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This recipe was inspired by Kraft recipes.
What size are the muffin tins? I’d prefer to use the small ones for an appetizer. I’m trying to figure ingredients needed for 24 servings.
I use a standard size muffin tin for these bites and it makes 8 broccoli bites. Typically you will get 3x the amount of mini muffins than regular so I think you should yield close to 24 mini broccoli bites, but I haven’t tried it so I can’t say for sure Dave.
I’m going to make it
I can’t wait for you to try it LD Brown!
I made these for dinner tonight. Pretty good. Will make themagain, but will add some salt.
I’m gonna make these tonight ! Yummy they look so good. Its kinda cool here so I’m gonna serve them up with a bowl of soup. Thanks for the recipe.