This post may contain affiliate links. Please read our disclosure policy.
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!
Holly’s Recipe Highlights
- 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!
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.
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
Did your family love these Broccoli Bites? Leave us a rating and comment below!
Broccoli Bites
Ingredients
- 2 cups broccoli florets
- 1 egg
- 2 ounces cream cheese about ¼ cup, softened
- ¼ cup sour cream
- ½ teaspoon dry mustard powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 cups cooked rice white or brown rice
- 1 cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
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 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.
Notes
- 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
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.
This recipe was inspired by Kraft recipes.
LOVE!!!your all your meals.
have made so many and have never been disappointed!
thanks you so much for sharing so much!!
Thanks Donita! I am glad you have been enjoying them.
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.