Save 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
- 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.
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.