Broccoli & Cauliflower Bites

As I stated in an earlier post, I have been busy making some of the hors d’oeuvres for the baby shower.  This time I am sharing a recipe for mini “muffins” made with broccoli, cauliflower, cheese and other good stuff.  They are delicious, that’s the only word I can think of to describe them!



Here are the ingredients I used.


I began by steaming and chopping the broccoli and cauliflower.  I of course forgot to buy fresh to make these… thankfully I had a bag of frozen stashed away!


I tore the bread into small pieces (I used a multigrain with quinoa bread for these) and mixed it together with the beaten egg until the bread was fully coated and then let it sit for about 5 minutes to soften the bread.  This can be done while the veggies are steaming.


I mashed it into a thick paste.


Then added the broccoli/cauliflower and the remaining ingredients to the bowl and mixed until it was fully combined.



I divided the mixture between the 24 cups of my greased mini muffin pan.


And baked at 350 degrees for about 30 minutes until they were nicely browned.


I removed them from the pan once they had cooled and then bagged and froze them for the shower!

I think even the pickiest veggie eater would love these!



Broccoli & Cauliflower Bites

Preparation Time: 20 minutes  Baking Time: 30 minutes  Servings: 24 mini muffins


  • 1 bag, frozen broccoli and cauliflower
  • 2 eggs, lightly beaten
  • 1/2 cup fresh bread (I used multigrain with quinoa)
  • 1/4 cup mayonnaise
  • 1 cup grated cheddar cheese
  • 1/2 salt
  • 1/4 tsp. black pepper


  1. Preheat oven to 350 degrees.  Grease cups of mini muffin pan.
  2. Steam broccoli and cauliflower until they are just cooked, you want them to still be a bit crisp.
  3. Chop broccoli and cauliflower and set aside.
  4. In a large bowl, tear bread into small pieces.
  5. Add beaten eggs to bread, stir to fully coat and let stand 5 minutes to soften.
  6. Mash bread into a paste.
  7. Add remaining ingredients and stir to fully combine.
  8. Spoon mixture into cups of prepared mini muffin pan.
  9. Bake at 350 degrees for 30 minutes, until browned.
  10. Allow to cool slightly before serving.
  11. Can be frozen in air tight container or large freezer bag.

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