Broccoli tots are a healthy version of bite sized “tots” without starchy potatoes, instead using vegetables, and high protein cheese and eggs.
Broccoli Tots
By Sue Lau | Palatable Pastime
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Broccoli Tots is my recipe of the day for the blogging event Farmer’s Market Week. We do an event annually during the summer to share our love and excitement for locally sourced produce. Glad you could join us!
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My offering today as part of Farmer’s Market Week is this fun recipe for broccoli tots. These combine broccoli, cheddar cheese, eggs, some flour and a little herbs and spices. Then they bake up in mini muffin tins until golden brown.
The result is a healthy and delicious bite. Serve with sour cream, ketchup or salsa to dip in. They’re a great way to get kids to eat their broccoli!
They make a great side dish, but can also serve as a snack after school or between meals. So next time someone is on the mood for tots, pass on the frozen potato version and give these a try.
Farmer’s Market Week
All this week bloggers will be sharing favorite recipes using produce and other offerings from the farm market.
Take a peek at what we have for you today:
- Brussels Slaw by A Day in the Life on the Farm
- Whole Honey Roast Carrots by Art of Natural Living
- Easy Ratatouille Casserole by Blogghetti
- Air Fryer Bell Peppers by Cheese Curd In Paradise
- Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Scarlet Sunrise Platter by Magical Ingredients
- Broccoli Tots by Palatable Pastime
- Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
- Zucchini Panzanella Salad by Jolene’s Recipe Journal
- Vietnamese Chicken Salad by Karen’s Kitchen Stories
- Root Vegetable Medley by Our Good Life
- Mexican Street Corn Pizza by The Spiffy Cookie
Broccoli Tots
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Broccoli Tots
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Broccoli Tots
Equipment
- 24 cavity mini muffin tin
Ingredients
- 12 ounces fresh broccoli florets
- 4 ounces shredded cheddar cheese
- 2 green onions thinly sliced
- 2 teaspoons dried chives
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 4 large eggs whisked
- 1/2 cup self-rising flour
Instructions
- Preheat oven to 400°F.
- Grease or spray a 24 cavity mini muffin tin.
- Pulse broccoli in a food processor until minced.
- Stir together broccoli with the remaining ingredients.
- Place mixture into muffin tins and press down firmly.
- Bake for 22 minutes or until browned at the edges.
- Cool five minutes, then run a butter knife around the edges to loosen and remove from the pan.
- Serve with salsa, ketchup or sour cream.
Notes
Nutrition
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I’ve always loved broccoli…but this recipe…yes, please! Broccoli perfection!!!