Save I discovered these little bites by accident one afternoon when I had leftover broccoli and cream cheese taking up space in my fridge. Instead of letting them go to waste, I threw everything together with some cheese and eggs, hoping for the best. Twenty-five minutes later, I pulled golden, crispy bites out of the oven that tasted nothing like a desperate attempt to use up vegetables—they tasted intentional, delicious, and addictive.
My sister brought them to a potluck once without telling anyone what was inside, and people kept asking for the recipe thinking they were some fancy appetizer from a caterer. Watching someone's surprised face when you tell them it's mostly broccoli and cheese never gets old.
Ingredients
- Broccoli florets: Two cups finely chopped creates that perfect tender texture—don't skip the chopping step or you'll end up with awkward chunks.
- Small onion: Diced small means it melts into the bites and adds a gentle sweetness without overpowering.
- Shredded cheddar cheese: One cup is the backbone here, so use the good stuff if you can.
- Grated Parmesan cheese: This adds the umami punch that makes people reach for another.
- Cream cheese: A quarter cup softened acts like a binder and keeps everything moist.
- Large eggs: Two eggs hold everything together without making the bites dense.
- Almond flour: A third cup adds structure—it's what turns batter into something you can actually shape.
- Garlic powder, onion powder, salt, and black pepper: These seasonings are quiet but essential; don't taste plain without them.
Instructions
- Heat your oven and prep your pan:
- Set the oven to 375°F and line a baking sheet with parchment paper or grease your mini muffin tin. This step prevents sticking disasters later.
- Steam the broccoli until tender:
- Chop your broccoli into small pieces, then steam or microwave for two to three minutes until it's just soft. Drain it well and let it cool slightly—you don't want hot broccoli breaking your eggs.
- Combine the cheesy base:
- In a large bowl, mix together your broccoli, diced onion, cheddar, Parmesan, and softened cream cheese until everything is evenly distributed and creamy.
- Mix in the binders:
- Add your eggs, almond flour, and all the seasonings, then stir until you have a sticky batter that holds together. You're looking for the consistency of wet cookie dough.
- Shape or scoop:
- Either scoop heaping tablespoons and gently shape into balls with your hands, or fill each mini muffin cup about three-quarters full. Slightly wet hands help with shaping.
- Bake until golden:
- Slide into the oven for twenty to twenty-five minutes until the tops are golden brown and the bites feel set when you touch them gently.
- Cool and serve:
- Let them rest for five minutes on the pan so they firm up, then transfer to a plate. They're wonderful warm or at room temperature.
Save These bites turned into something I make for every gathering now, partly because they're ridiculously easy and partly because watching people's faces when they realize broccoli can taste this good is genuinely satisfying.
Storage and Make-Ahead Tips
Store leftovers in an airtight container in the refrigerator for up to four days, and they reheat beautifully in a 300°F oven for about ten minutes. You can also freeze unbaked bites on a baking sheet, then transfer them to a freezer bag for up to a month—just add a few extra minutes to the baking time when cooking from frozen.
Flavor Variations Worth Trying
These bites are incredibly forgiving with variations. I've added crispy bacon bits for a smokier vibe, stirred in jalapeños for heat, and even mixed in sun-dried tomatoes when I had them on hand. The beauty is that the base is so solid you can experiment without worrying about them falling apart.
Serving Ideas and Dipping Sauces
Serve them warm with a dollop of Greek yogurt mixed with fresh dill, or go traditional with warmed marinara sauce. I've also made a quick garlic aioli by whisking mayo with minced garlic and a touch of lemon juice, and it's become my go-to pairing.
- Pair with Greek yogurt dip for a cooling contrast to the cheesy richness.
- Marinara sauce feels like the classic choice and reminds people of comfort food.
- Try them plain at room temperature for a grab-and-go snack that doesn't need anything else.
Save These little bites have quietly become one of those recipes that works for almost every occasion, whether you're hosting or just need something satisfying to grab from the fridge. They prove that sometimes the best kitchen discoveries are the ones that happen by accident.
Recipe FAQs
- → What type of broccoli works best for these bites?
Use fresh broccoli florets, finely chopped to ensure even cooking and a tender texture inside the bites.
- → Can I substitute almond flour with another option?
Yes, coconut flour can be used as a nut-free alternative. Use 1/4 cup instead of 1/3 cup almond flour for best results.
- → How should I bake these casserole bites?
Preheat the oven to 375°F (190°C) and bake the shaped bites for 20-25 minutes until they are golden brown and set.
- → Are these bites suitable for a low-carb diet?
Yes, the combination of almond flour and vegetables keeps the carbohydrate content low, making them a great low-carb snack.
- → What are some serving suggestions for these bites?
Serve warm or at room temperature, accompanied by dips like Greek yogurt or marinara sauce for added flavor.
- → Can I add extra flavors to enhance the bites?
Absolutely, try adding smoked paprika or cooked bacon bits for a smoky and savory twist.