A super easy yet healthy snack idea made in a mini muffin tin!
Even your picky eaters will love this fun & simple snack recipe.
If you’re looking for healthy after school snacks for at home or on the go (that your kids will ACTUALLY eat), these broccoli cheese cups are super simple to make with cheap ingredients: broccoli, cheddar cheese, Ritz crackers, an egg and a little seasoning to taste.
Simply toss everything together and bake in a mini muffin tin. You and your kids will love this quick and easy snack idea! They’re perfect for toddlers, kids, teenagers, busy moms, and picky eaters. So crispy and scrumptious! These little broccoli tots are a great way to sneak in some veggies to your kids’ diet.
I just buy the frozen microwavable broccoli to make this even easier. Most of the small packages make about 3 cups once cooked and chopped, so it’s perfect for this recipe.
Simply mix everything together and then squish the mixture down into a GENEROUSLY greased muffin tin (you should only have enough mixture to fill about 16 wells). Top with a little more cheese, and then bake in a 375 degree oven for about 15 minutes. Done!
Like things extra crispy? You can also add a bit of cheese to the bottom of your greased muffin wells before adding your mixture. The cheese that touches the pan is what makes them crispy on the outside.
These crispy broccoli cheese cups are fast & fun to make in a mini muffin pan. 🙂
Broccoli Cheese Cups
Equipment
- mini muffin tin
Ingredients
- 3 cups cooked and chopped broccoli
- 1 large egg
- 12 Ritz crackers (crushed)
- 1 heaping cup of cheddar cheese (plus more for topping)
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Preheat oven to 375° F.
- In a medium size bowl, mix all of the ingredients together until well incorporated.
- Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.
- Use your fingers to squish the mixture down so that it's well compacted.
- Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown.
- Let them cool for at least 5 minutes before removing them from the pan.
- Serve alone or with a little ranch or ketchup for dipping.
- Store any leftovers in the fridge for up to 3 days.
Notes
- The mixture will seem a bit dry, but this is what makes them crispy and not too eggy. Add an extra egg if you want more of a quiche consistency. They're great for breakfast this way!
- To make it easy, I just buy the microwavable frozen broccoli.
- Like things crispy? You can add a pinch of cheese to the bottom of your greased muffin tin wells before adding your mixture.
- Feel free to season however you'd like. You could also add onion powder or black pepper. Don't forget that the Ritz crackers already have added salt.
- If you like this recipe, you're going to love these Crispy Broccoli Cheese Rounds!
Want more healthy snack ideas like this? Check out these 3 Ingredient Peanut Butter Cheerio Bars!
