Cheesy Broccoli Casserole Bites (Print View)

Savory broccoli and melted cheese bites, ideal for easy low-carb snacking or party servings.

# Components:

→ Vegetables

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

→ Dairy

03 - 1 cup shredded cheddar cheese
04 - ⅓ cup grated Parmesan cheese
05 - ¼ cup cream cheese, softened

→ Eggs

06 - 2 large eggs

→ Pantry

07 - ⅓ cup almond flour
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper

# Method:

01 - Set the oven to 375°F and 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 well and allow to cool slightly.
03 - In a large bowl, thoroughly mix the steamed broccoli, diced onion, cheddar cheese, Parmesan, and cream cheese.
04 - Add the eggs, almond flour, garlic powder, onion powder, salt, and black pepper to the mixture. Stir until a sticky batter forms.
05 - Scoop tablespoon-sized portions and shape into balls or directly fill each cavity of the mini muffin tin.
06 - Place in the oven and bake for 20 to 25 minutes until golden brown and firm to the touch.
07 - Allow to cool for 5 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They taste indulgent but keep your carb count low, so you can snack without guilt.
  • The edges get crispy while the inside stays tender and cheesy, giving you texture in every bite.
  • You can make a batch on Sunday and grab them cold from the fridge all week long.
02 -
  • Drain the broccoli completely or the batter will turn watery and won't hold its shape.
  • Let the bites cool for a few minutes before removing them, or they'll crumble apart in your hands.
03 -
  • Press the mixture firmly into the muffin cups so the bites hold together and develop crispy edges.
  • Let the cream cheese come to full room temperature, or it will leave lumps in the batter.
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