Cheesy Broccoli Casserole Bites (Printable Version)

Savory broccoli and cheese bites offer tender, flavorful snacking that's low carb and easy to prepare.

# What You'll Need:

→ 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

# How to Make It:

01 - Set oven to 375°F and prepare a baking sheet lined 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 bowl, blend the broccoli, diced onion, cheddar cheese, Parmesan, and cream cheese until evenly mixed.
04 - Add eggs, almond flour, garlic powder, onion powder, salt, and black pepper to the mixture; stir until a sticky batter forms.
05 - Spoon tablespoon portions of the mixture and shape into balls or fill each mini muffin cup evenly.
06 - Bake for 20 to 25 minutes until golden brown and set.
07 - Cool for 5 minutes before serving. Best enjoyed warm or at room temperature.

# Expert Advice:

01 -
  • They taste indulgent and cheesy but won't derail your low-carb goals, which feels like getting away with something delicious.
  • Eighteen bites means you can eat several guilt-free or freeze half for those mornings when breakfast needs to be quick and substantial.
  • They genuinely fool people into thinking vegetables are exciting, no lectures required.
02 -
  • Don't skip the cooling step after steaming the broccoli, or the heat will scramble your eggs when you mix everything together.
  • These freeze beautifully, so bake a double batch and stash half for emergencies—they reheat perfectly in a 325°F oven for about 8 minutes.
03 -
  • Don't overmix once you add the eggs, or the batter becomes dense and the final texture suffers—gentle mixing keeps them light and tender.
  • If your mixture seems too wet, add another tablespoon of almond flour and let it sit for a minute to absorb the moisture before shaping.
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