Cheesy Broccoli Casserole Bites (Printable Version)

Bite-sized treats with tender broccoli and melted cheese, great for low-carb snacking or appetizers.

# What You'll Need:

→ Vegetables

01 - 2 cups broccoli florets, finely chopped (about 1 small head)
02 - 1 small onion, finely diced

→ Dairy

03 - 1 cup shredded cheddar cheese
04 - 1/3 cup grated Parmesan cheese
05 - 1/4 cup cream cheese, softened

→ Eggs

06 - 2 large eggs

→ Pantry

07 - 1/3 cup almond flour
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a 24-cup mini muffin tin.
02 - Steam or microwave the chopped broccoli until just tender, approximately 2 to 3 minutes. Drain thoroughly and allow to cool slightly.
03 - In a large mixing bowl, combine broccoli, diced onion, shredded cheddar, grated Parmesan, and softened cream cheese until evenly mixed.
04 - Add the eggs, almond flour, garlic powder, onion powder, salt, and black pepper to the mixture. Stir until a sticky, homogeneous batter forms.
05 - Scoop tablespoon-sized portions of the mixture and shape into balls, or fill each mini muffin cup evenly.
06 - Bake for 20 to 25 minutes until bites are golden brown and firm to the touch.
07 - Allow bites to cool for 5 minutes before serving. Best enjoyed warm or at room temperature.

# Expert Tips:

01 -
  • They're ridiculously easy to make and taste like you spent way more time than you actually did.
  • Each bite delivers the comfort of melted cheese without the guilt if you're watching carbs.
  • They disappear at parties, and nobody believes they're gluten-free until you tell them.
02 -
  • Don't skip the cooling step after steaming the broccoli—warm, wet broccoli will make your batter too wet and they'll fall apart in the oven.
  • The first time I didn't use almond flour as a binder, thinking they'd hold together fine with just eggs, and they came out more like a broccoli scramble than bites—the flour makes all the difference in structure.
03 -
  • Use a small ice cream scoop to portion the batter evenly—you'll get consistent-sized bites that cook at the same rate, and there's something satisfying about how efficient it feels.
  • If your mini muffin tin sticks even with greasing, line it with small parchment liners; they slide out effortlessly and you'll avoid any frustrating breakage.
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