Broccoli Cheddar Bites

I’m on baby number three and have tried A LOT of recipes specifically for baby led weaning. One of my favorite things to make for all my kids has been broccoli tots (the recipe I use is linked). I usually double the recipe and make A TON. Then I freeze them and send them off to daycare with an assortment of other foods or pack them for restaurant outings when I feel like there isn’t going to be a suitable option on the menu for a baby. However, forming little tots by hand for a double batch is maddening! It takes like 30 minutes to shape all the tots, let alone all the prep work of steaming and processing that goes along with it. I needed a quicker way.

That’s how Broccoli Cheddar Bites were formed! One day I decided to bake them into a mini muffin pan and wow, was that easier! I love them because there’s a nice balance of ingredients - broccoli for the veggie, cheese and egg for protein and fat. In fact, the nutrition data comes out to an even split of protein, fat and carbohydrate (about 2 grams per muffin). I pair them with fruit, sometimes another veggie, and sometimes another protein or fat source like avocado or yogurt. They can be a great breakfast, lunch or dinner option and they reheat beautifully in a slightly damp paper towel (the damp paper towel steams them to soft perfection.).

I’m glad that on baby number three I finally found an easier way. I hope you enjoy them as much as we do!

Yield: 24 bites

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Broccoli Cheddar Bites

Prep time: 30 MinCook time: 12 MinTotal time: 42 Min

A perfect meal-prep recipe for baby. I double the recipe and freeze them. They are perfect for lunch boxes paired with fruit, veggies, and avocado or yogurt.

Ingredients

• 4 heaping cups broccoli florets, chopped with most of the stems removed
• 1/2 small onion
• 1 cup cheddar cheese (or Mexican blend)
• 1/2 cup panko bread crumbs
• 2 eggs

Instructions

1. Preheat oven to 400 degrees.
2. Spray a mini muffin tin with cooking spray (I use a silicon muffin tin for this).
3. Place the broccoli florets into a large, microwavable bowl. Place a damp towel on top of the bowl and microwave on high for 2 minutes, stirring half way through. (If doubling this recipe microwave for 4 minutes, stirring at the 2 minute mark.)
4. While the broccoli is in the microwave, pulse the onion in a food processor until its very chopped up, almost paste-like. Place the pulsed onion in a large bowl and set aside.
5. Add the cooked broccoli florets to the food processor. Pulse about 7-8 times until its well chopped. Add the broccoli to the bowl with the onion.
6. Next, add the panko, eggs, and cheese to the broccoli mixture. Mix until well combined.
7. Spoon the broccoli mixture into the muffin tin using about 1-2 tablespoons of the mixture in each muffin hole.
8. Bake for 12 minutes or until the muffins are set and golden.
9. Remove from the pan and allow to cool on a cooling rack for about 5 minutes before serving. Cool completely before freezing.

Notes

This recipe is easily doubled. While you're going to the trouble of making them, just make a huge batch and freeze!