These cheesy baked broccoli tots are like broccoli cheddar soup on steroids. You basically take all of that deliciousness but add a little crunch to it by smashing these patties into flat little discs, and then baking them until they are golden brown all along the edges.
The key to making them crispy is LOTS of cheese and extra baking time. That, and making sure you drain the excess liquid from your frozen broccoli rice or cauliflower rice.
I’m sure you’ve seen quite a few recipes for broccoli cheese bites, but this recipe is my favorite so far because it’s really simple and low carb.
You can use frozen broccoli rice, cauliflower rice, or the frozen packs that have a combination of both of these riced veggies.
Step 1Cook the frozen rice in the microwave according to the package instructions, and then drain as much of the excess liquid as you can. Mix the cooked and drained broccoli rice with cheddar cheese, one egg, a few tablespoons of almond flour and seasoning to taste (I use garlic salt and black pepper).
Step 2Form about 16 little balls and place them evenly onto a parchment lined baking sheet. I highly recommend parchment paper or they might stick to your pan, even if it’s greased.
Step 3Smoosh them with your hands to flatten them out into discs.
Step 4Bake for about 25 minutes, flipping them over half way through. The longer you bake them, the crispier they get.
Trust me, you DO NOT need to be on a low carb diet to enjoy these. Even my kids love this veggie packed snack!
This quick and easy snack idea is my absolute favorite healthy treat. Even my kids can't get enough of this cheesy baked broccoli! They are so simple to make with just a few ingredients including frozen broccoli rice, cheddar cheese, egg and almond flour.
- 1 (10oz) bag frozen broccoli rice* (about 2 cups)
- 2 cups freshly shredded cheddar cheese (not the pre-shredded)
- 1 large egg
- 2 tbsp almond flour
- seasoning to taste (I use garlic salt)
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Cook the broccoli rice in the microwave according to the package directions. Using a fine strainer, drain and squeeze out as much of the excess liquid as you can; set aside to cool.
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Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
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In a bowl, mix together the broccoli rice, shredded cheese, egg, almond flour and seasoning to taste.
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Make about 16 small balls with the mixture and place them evenly on your baking sheet. Smoosh them with your hands to flatten them out a bit.
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In the center rack, bake for about 15 minutes (or until they start to brown), and then flip them over and continue baking for another 8-10 minutes.
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Eat alone or with ranch dressing for dipping!
- *You can use broccoli rice, cauliflower rice or a mix of both for this recipe.
- I highly recommend using parchment paper. I've had a few reviewers that tried making them directly on the pan only for them to stick. Non-stick foil would probably work well, too!
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