Cheesy Broccoli Casserole Bites

I was prepping for a weekend potluck when I realized I had a head of broccoli that needed using and a serious aversion to bringing another boring veggie tray. I started tossing things into a bowl, cheese, eggs, a little almond flour, and the kitchen smelled so good I almost skipped the party to eat them all myself. They came out golden and crispy on the edges, soft and cheesy in the middle. Everyone asked for the recipe, and I had to admit I made it up on the spot. Now theyre my go to whenever I need something that looks impressive but takes almost no effort.

I brought these to a family gathering once, and my niece who claims to hate broccoli ate five before I could even set the tray down. My sister in law kept sneaking them off the counter while I was plating everything else. By the time we sat down to eat, half the batch was gone and nobody admitted to anything. It became a running joke, but also proof that these bites have some kind of magic power over picky eaters.

Ingredients

• Broccoli florets: Chop them small so they mix evenly and cook through without leaving big woody chunks, I learned that the hard way.
• Onion: A little diced onion adds sweetness and keeps the bites from tasting flat, dont skip it even if you think you dont like onion.
• Cheddar cheese: Sharp cheddar gives the best flavor, but mild works if thats what you have, just use good quality cheese that melts well.
• Parmesan cheese: This adds a salty, nutty depth and helps the bites hold together without getting soggy.
• Cream cheese: Softened cream cheese makes everything creamy and binds the mixture, plus it keeps them moist even after reheating.
• Eggs: They act as the glue, so make sure theyre well beaten and mixed all the way through.
• Almond flour: Just enough to give structure without making them dense, and it keeps them low carb and gluten free.
• Garlic powder, onion powder, salt, and black pepper: These are the backbone of the flavor, taste the batter before baking and adjust if it needs more punch.

Instructions

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Preheat and prep:

Set your oven to 375°F and line a baking sheet or grease a mini muffin tin. This is the moment to make sure you have parchment paper, or youll be scraping cheese off the pan later.

Soften the broccoli:

Steam or microwave the chopped broccoli for 2 to 3 minutes until just tender, then drain and let it cool a bit. You want it soft enough to mix but not mushy, or the bites will be watery.

Combine the base:

In a large bowl, mix the broccoli, onion, cheddar, Parmesan, and cream cheese until everything is coated and creamy. It should look like a chunky, cheesy mess, and thats exactly right.

Add the binders:

Stir in the eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix thoroughly until you have a sticky, cohesive batter that holds together when you scoop it.

Shape and fill:

Scoop tablespoonfuls of the mixture and roll them into balls, or just fill each mini muffin cup about three quarters full. I find the muffin tin easier and the bites come out more uniform.

Bake until golden:

Bake for 20 to 25 minutes, or until the tops are golden brown and the edges are crispy. Your kitchen will smell like a cheesy dream.

Cool and serve:

Let them cool for 5 minutes so they firm up and dont fall apart when you pop them out. Serve them warm or at room temperature, theyre good either way.

Save

One evening I made a double batch and froze half, thinking Id have them for later. A week later I reheated a few in the oven and they tasted just as good as fresh, maybe even better because the flavors had settled. Now I always make extra and keep a stash in the freezer for those nights when I need something fast and satisfying. Its like having a little secret weapon in the kitchen.

Make Ahead and Storage

These bites keep in the fridge for up to four days in an airtight container, and they reheat beautifully in a 350°F oven for about 10 minutes. If you freeze them, lay them on a baking sheet first so they dont stick together, then transfer to a freezer bag once solid. When youre ready to eat, bake them straight from frozen, just add a few extra minutes to the time.

Serving Suggestions

I love these with a dollop of Greek yogurt mixed with a little lemon and dill, or a side of marinara if Im feeling more Italian. Theyre perfect on a party platter next to some veggies and crackers, or just piled on a plate for an after school snack. My husband eats them cold straight from the fridge, which I thought was weird until I tried it and realized theyre oddly addictive that way too.

Variations and Substitutions

If you want to switch things up, try adding cooked bacon bits or a pinch of smoked paprika for a little smokiness. You can swap the almond flour for a quarter cup of coconut flour if you need a nut free option, just know the texture will be slightly different. Some people like to mix in a handful of spinach or swap the cheddar for pepper jack if they want a kick.

• Add a tablespoon of fresh herbs like parsley or chives for a brighter, fresher flavor.
• Use different cheeses like Gruyere or mozzarella if you want to experiment with flavor.
• For a spicier version, mix in some red pepper flakes or a diced jalapeno.

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Save

These little bites have become one of those recipes I make without thinking, the kind that feels like comfort and convenience rolled into one. I hope they become that for you too.

Recipe FAQs

→ What is the best way to prepare the broccoli?

Steam or microwave the finely chopped broccoli until just tender, about 2-3 minutes, to maintain texture and moisture balance.

→ Can I substitute almond flour with another ingredient?

Yes, coconut flour can be used as a nut-free alternative, but use only 1/4 cup due to its different absorption properties.

→ How long should the bites be baked?

Bake the bites for 20-25 minutes at 375°F (190°C) until they turn golden brown and set firmly.

→ Are these bites suitable for gluten-free diets?

Yes, the use of almond flour instead of wheat flour keeps them gluten-free, but check dairy ingredients for any gluten traces if sensitive.

→ What are some suggested serving options?

These bites are delicious served warm or at room temperature, paired with dips such as Greek yogurt or marinara sauce.

→ Can additional flavors be added?

For extra depth, add smoked paprika or cooked bacon bits to the mixture before baking.