Save One afternoon I opened the fridge and found half a head of broccoli wilting and a block of cheddar that needed using. I wasn't in the mood for another salad, so I started mixing things together, adding eggs and almond flour until it felt right. Twenty minutes later, I pulled out these golden, cheesy little bites that disappeared before they even cooled. I've been making them ever since, tweaking the mix each time but always coming back to that same satisfying simplicity.
I brought a platter of these to a potluck once, worried they were too plain. Within ten minutes, the dish was empty and three people asked for the recipe. Someone thought they were fancy appetizers from a deli. I just smiled and said it was broccoli, cheese, and a little creativity.
Ingredients
- Broccoli florets: Chop them fine so they blend into the batter instead of falling apart, and steam just until tender so they don't turn mushy.
- Onion: A small dice adds sweetness and moisture without overpowering the cheese.
- Cheddar cheese: Sharp cheddar gives the best flavor, but mild works if you prefer something gentler.
- Parmesan cheese: The grated kind melts into the mix and adds a salty, nutty backbone.
- Cream cheese: Soften it fully so it blends smoothly and holds everything together.
- Eggs: They bind the batter and help the bites puff up slightly as they bake.
- Almond flour: Just enough to give structure without making them heavy or dense.
- Garlic powder, onion powder, salt, black pepper: Simple seasonings that let the vegetables and cheese shine.
Instructions
- Preheat and prep:
- Set your oven to 375°F and line a baking sheet or grease a mini muffin tin. This keeps the bites from sticking and makes cleanup painless.
- Soften the broccoli:
- Steam or microwave the chopped florets for 2 to 3 minutes until just tender. Drain well and let them cool so they don't scramble the eggs later.
- Combine the base:
- In a large bowl, mix the broccoli, onion, cheddar, Parmesan, and cream cheese until everything is evenly coated. The cream cheese should melt into the warm broccoli a little.
- Build the batter:
- Stir in the eggs, almond flour, garlic powder, onion powder, salt, and pepper. Mix until you have a thick, sticky batter that holds together when scooped.
- Shape and fill:
- Use a spoon or small scoop to form tablespoon-sized balls, or press the mixture into mini muffin cups. They don't need to be perfect.
- Bake until golden:
- Slide them into the oven for 20 to 25 minutes, until the tops are golden brown and the edges pull away slightly. Let them cool for 5 minutes before lifting them out.
Save My niece, who claimed she hated broccoli, ate four of these in a row at a family dinner. She asked what they were made of, and when I told her, she just shrugged and reached for another. Sometimes hiding vegetables in cheese is exactly the right strategy.
Flavor Boosters
A pinch of smoked paprika gives them a subtle campfire edge, and crumbled bacon bits make them even more irresistible. I've also stirred in a handful of chopped sun-dried tomatoes when I wanted something brighter and a little tangy.
Serving Suggestions
These are excellent warm from the oven, but they're just as good cold from the fridge the next day. I love dipping them in Greek yogurt mixed with a little garlic and lemon, or dunking them in marinara for a pizza-like vibe.
Storage and Swaps
They keep in an airtight container in the fridge for up to five days, and you can freeze them for a month if you want to batch prep. If you need a nut-free version, swap the almond flour for a quarter cup of coconut flour, but add it slowly because coconut flour soaks up moisture fast.
- Reheat in a 350°F oven for a few minutes to crisp them back up.
- Try swapping cheddar for Gruyere or mozzarella for a milder, stretchier bite.
- Add a teaspoon of Dijon mustard to the batter for a tangy kick.
Save These little bites prove that simple ingredients and a hot oven can turn into something you'll crave all week. Make a batch, and watch how fast they vanish.