Cheesy Baked Broccoli Tot Bites

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 24 small tots)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 3 cups very finely chopped cooked broccoli florets (about 12 oz raw)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely grated Parmesan cheese
• 2 large eggs, lightly beaten
• 2/3 cup plain breadcrumbs (plus 1/4 cup extra for coating, optional)
• 1/4 cup very finely minced onion or 1/2 teaspoon onion powder
• 1 clove garlic, minced or 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional), 2 tablespoons chopped fresh parsley (optional)
• 2 tablespoons olive oil (for greasing and brushing)
• Optional dip: 1/2 cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon ketchup

Do This

• 1. Heat oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush or spray with olive oil.
• 2. Steam or microwave broccoli until just tender, then finely chop. Squeeze out excess moisture with a clean towel.
• 3. In a bowl, mix broccoli, cheeses, eggs, 2/3 cup breadcrumbs, onion, garlic, salt, pepper, paprika, and parsley until evenly combined.
• 4. Scoop about 1 tablespoon of mixture, roll into a small log, and gently pinch into a tater-tot shape. Roll in extra breadcrumbs if using and place on tray. Repeat.
• 5. Brush or spray tops lightly with olive oil. Bake 18–20 minutes, turning once halfway, until golden and set.
• 6. While they bake, stir together yogurt, mayonnaise, and ketchup for dipping. Cool tots a few minutes, then serve warm with dip.

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Why You’ll Love This Recipe

• Kid-friendly veggie snack: they look and feel like tater tots, but are packed with broccoli and cheese.
• Baked, not fried: crispy edges and tender centers without a pot of hot oil.
• Simple ingredients: mostly pantry staples and one head of broccoli.
• Great for meal prep: freeze beautifully and reheat for quick lunches or after-school snacks.

Grocery List

• Produce: 1 large head broccoli (or 12 oz florets), 1 small onion (or onion powder), 1 garlic clove (or garlic powder), fresh parsley (optional)
• Dairy: Sharp cheddar cheese, Parmesan cheese, eggs, plain Greek yogurt (for dipping)
• Pantry: Plain breadcrumbs, olive oil, mayonnaise, ketchup, kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

For the Cheesy Broccoli Tots

• 3 cups very finely chopped cooked broccoli florets (from about 1 large head / 12 oz raw broccoli)
• 1 cup shredded sharp cheddar cheese, firmly packed
• 1/4 cup finely grated Parmesan cheese
• 2 large eggs, lightly beaten
• 2/3 cup plain dry breadcrumbs (regular or panko)
• 1/4 cup very finely minced onion or 1/2 teaspoon onion powder
• 1 small garlic clove, minced or 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt (use 1/4 teaspoon if using table salt)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika (optional, for a subtle smoky flavor)
• 2 tablespoons finely chopped fresh parsley (optional, for color and freshness)
• 2 tablespoons olive oil, divided (for greasing the pan and brushing tots)
• 1/4 cup additional plain breadcrumbs, for coating the outside (optional but extra crispy)

For the Kid-Friendly Dipping Sauce (Optional but Recommended)

• 1/2 cup plain Greek yogurt (whole-milk or low-fat)
• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon lemon juice or apple cider vinegar (optional, for a little tang)
• Pinch of salt, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set your oven to 400°F (200°C). Give it a good 10–15 minutes to fully preheat so the tots cook evenly and develop golden edges.

Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier. Lightly brush the parchment with about 1 tablespoon of olive oil or mist it with cooking spray. Set the tray aside while you prepare the mixture.

Step 2: Cook and finely chop the broccoli

Rinse the broccoli and cut it into small florets. You can include some of the tender stems if you peel away any tough outer skin. You will need about 3 cups cooked and very finely chopped broccoli in the end (from roughly 12 oz raw).

To cook the broccoli quickly, either steam it until just tender and bright green (4–5 minutes), or place the florets in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 3–4 minutes. Drain well.

Once cool enough to handle, finely chop the broccoli until the pieces are very small—no larger than rice grains. Then, place the chopped broccoli in a clean kitchen towel or several layers of paper towel and squeeze out as much moisture as you can. This step is important; drier broccoli makes firmer, crispier tots.

Step 3: Make the cheesy broccoli mixture

In a large mixing bowl, combine the squeezed, finely chopped broccoli, shredded cheddar, grated Parmesan, and beaten eggs. Stir with a fork until the eggs lightly coat everything.

Add 2/3 cup breadcrumbs, minced onion (or onion powder), minced garlic (or garlic powder), salt, pepper, smoked paprika (if using), and chopped parsley. Mix thoroughly until the mixture is evenly combined and holds together when you squeeze a small amount in your hand. If it feels very wet or does not hold its shape, sprinkle in another tablespoon or two of breadcrumbs.

Taste a tiny bit (if you are comfortable tasting the mixture with raw egg) or cook a teaspoon in a pan to check seasoning, then adjust salt and pepper as needed.

Step 4: Shape the broccoli tots into kid-sized bites

Set up a small bowl or shallow dish with the optional 1/4 cup extra breadcrumbs for rolling. This coating gives the tots an extra crispy exterior, but you can skip it for a softer crust.

Using a tablespoon measure or small cookie scoop, portion out about 1 tablespoon of the mixture at a time. Roll it gently into a small cylinder or log between your palms, then lightly pinch the ends to create the classic tater-tot shape.

If using the extra breadcrumbs, roll each shaped tot in the crumbs, then place it on the prepared baking sheet, leaving just a little space between each one. Repeat until you have used all the mixture; you should get about 24 small tots.

Step 5: Brush with oil and bake until golden

Once all the tots are arranged on the baking sheet, use a pastry brush or spoon to lightly brush the tops and sides with the remaining 1 tablespoon olive oil. Alternatively, you can lightly mist them with cooking spray.

Place the tray in the preheated 400°F (200°C) oven. Bake for 10 minutes, then carefully remove the tray and use tongs or a spatula to turn each tot over. Return the tray to the oven and bake for another 8–10 minutes, or until the tots are golden brown on the outside and feel set and slightly firm to the touch.

If you want them extra crispy, you can switch the oven to broil for the last 1–2 minutes. Watch very closely so they do not burn.

Step 6: Make the dipping sauce

While the tots bake, stir together the Greek yogurt, mayonnaise, and ketchup in a small bowl until smooth. If you like a bit of tang, add the lemon juice or vinegar. Season with a tiny pinch of salt, taste, and adjust to your liking.

This sauce is creamy, mild, and slightly sweet—perfect for kids and anyone who loves a “fry sauce” style dip. If you want to make it more grown-up, you can add a pinch of smoked paprika or a little garlic powder.

Step 7: Cool slightly and serve

When the tots are done, remove the baking sheet from the oven and let them cool on the tray for 3–5 minutes. This brief rest helps them firm up a little more so they are easy to pick up and dip.

Transfer the warm broccoli tots to a serving plate or a small cast iron skillet for a fun presentation. Serve with the prepared dipping sauce on the side. They are best enjoyed warm, when the cheese is melty and the outsides are still crisp.

Pro Tips

• Squeeze out moisture well: The drier your chopped broccoli, the better the tots will hold together and the crispier they will become.
• Chop very finely: Large chunks of broccoli can make the tots fall apart. Aim for tiny pieces, about rice-sized.
• Use sharp cheese: Sharp cheddar adds more flavor than mild, so you can use less salt and still get a big cheesy taste.
• Size matters: Keep the tots small and uniform so they cook evenly. About 1 tablespoon of mixture per tot is ideal.
• Test and adjust: If your first few tots spread too much, mix in a little extra breadcrumb to firm up the mixture before shaping the rest.

Variations

• Gluten-free: Swap the breadcrumbs for finely ground gluten-free oats or gluten-free breadcrumbs. Bake the same way.
• Extra veggie: Replace 1/2 cup of the broccoli with very finely grated carrot or zucchini (well squeezed dry) for a colorful mix of veggies.
• Different cheeses: Try a blend of cheddar and mozzarella for a stretchier melt, or use pepper jack for a mild kick for older kids and adults.

Storage & Make-Ahead

Let leftovers cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or toaster oven for 8–10 minutes, or in an air fryer at 360°F (180°C) for 5–7 minutes, until heated through and crisp again. For longer storage, freeze the baked tots in a single layer on a tray until solid, then transfer to a freezer bag or container and freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven or 360°F (180°C) air fryer until hot and crispy, adding a few extra minutes as needed. The dipping sauce is best made fresh, but it will keep in the refrigerator for 3–4 days.

Nutrition (per serving)

Approximate values for 1 serving (about 6 tots), without dipping sauce: about 360 calories, 18–20 g protein, 21 g fat, 22 g carbohydrates, 3 g fiber, and 650 mg sodium. With a portion of the dipping sauce, add roughly 80 calories and 8 g fat per serving. These numbers are estimates and will vary based on the exact brands and amounts you use.