Broccoli Cheddar Egg Bites

These quiche-like broccoli, cheese and egg snacks baked in mini-muffin pans are great for brunch, parties, or kid-friendly lunches.

Broccoli Cheddar Egg Bites on a Plate

Simply Recipes / Elise Bauer

Do you like broccoli? I LOVE, seriously love broccoli. Favorite way to eat it? Steamed, served with a little mayo.

I wish more people shared my enthusiasm.

If you are in the not-so-sure-about-broccoli camp, or are cooking for someone who needs to eat more vegetables but is less than enthused at the prospect, this is the recipe for you.

Broccoli and Cheddar Cheese: A Power Combo

What's the one thing that makes broccoli taste great? Cheddar cheese. It's one of those power combos, hard to go wrong. Just check out our Broccoli Cheese Casserole, or our Broccoli Cheddar Mac n Cheese. (Black pepper is the other thing that broccoli loves, so make sure to add plenty.)

Plate of Cheddar Egg Bites

Simply Recipes / Elise Bauer

For these broccoli cheddar bites, we mix chopped steamed broccoli with cheddar, torn bread, onion, eggs, and mayo, and bake them in mini muffin tins until toasty brown.

A Make-Ahead Appetizer That Freezes Well

They're perfect for a quick snack, party appetizer, or school lunch. You can easily make a batch or two ahead, and chill or freeze, then reheat in the microwave when ready to serve. Enjoy!


Broccoli Cheddar Bites

Broccoli Cheddar Egg Bites

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Servings 24 servings

If you make these in full size muffin tins, up the baking time to 30 minutes. Yield: 12 broccoli cheddar egg bites.


  • Florets from 1 large bunch broccoli (about 300g broccoli florets)

  • 2 large eggs, lightly beaten

  • 1/2 cup crustless, torn (into tiny pieces) fresh bread, packed

  • 1/4 cup grated onion

  • 1/4 cup mayonnaise

  • 1 cup (4 ounces, 114g), packed, grated sharp cheddar cheese

  • 1/2 teaspoon lemon zest

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper


  1. Preheat the oven:

    Preheat oven to 350°F.

  2. Steam and chop the broccoli:

    Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse with cold water to stop the cooking.

    Finely chop the steamed broccoli florets. You should have about 2 1/2 cups.

    Simple Tip!

    You can also steam the broccoli in the microwave. Place florets in a glass bowl with 3 tablespoons of water and cover. Microwave on high for 4 minutes.

    Elise Bauer
    Elise Bauer
  3. Make the filling:

    Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is completely moistened.

    Add the grated onion, mayonnaise, cheese, lemon zest, salt and pepper. Stir in the minced broccoli.

    Elise Bauer
    Elise Bauer
  4. Distribute the broccoli mixture:

    Coat the wells of 2 mini muffin pans (1 dozen wells each) with non-stick spray. We recommend using non-stick mini muffin pans.

    Distribute the broccoli mixture in the muffin wells.

  5. Bake:

    Bake at 350°F for 25 minutes until cooked through and lightly browned on top.

    Elise Bauer
    Elise Bauer
Nutrition Facts (per serving)
58 Calories
4g Fat
3g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 58
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 21mg 7%
Sodium 92mg 4%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 2g
Vitamin C 8mg 41%
Calcium 42mg 3%
Iron 0mg 2%
Potassium 54mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.