On one of my visits home to Northern Virginia, I spotted broccoli and cheese tots in the frozen section at Target. I grabbed a bag out of curiosity, and let’s just say they disappeared faster than I expected! My kids loved them, and honestly, so did I.
The only problem? Back here in Jordan, you can’t just walk into the store and grab a bag of frozen veggie tots. That’s when I decided to make my own version from scratch—and honestly, I may never go back. These Baked Broccoli & Cheese Tots are fresher, healthier, and taste even better than the store-bought kind.
They’re oven-baked (not fried), full of broccoli, and cheesy enough that even picky eaters won’t complain. Plus, they’ve become a go-to in my rotation for easy sides, after-school snacks, and lunchbox fillers.
These homemade broccoli tots are also featured in my 30 Days of School Lunches!
Why You’ll Love These Broccoli Tots
- ✅ Inspired by store-bought, but better: All the flavor of frozen veggie tots, without preservatives.
- ✅ Kid-friendly: Cheesy enough to win over even the pickiest eaters.
- ✅ Make ahead: Bake a batch and refrigerate or freeze for later.
- ✅ Healthier option: Oven-baked and packed with broccoli.
- ✅ Versatile: Lunchbox hero, easy side dish, or snack for adults, too.
Baked Broccoli & Cheese Tots | Healthy Veggie Snack
Ingredients
- 12 oz 340g broccoli florets
- 1 cup shredded cheddar cheese
- 1 egg
- ⅔ cup panko breadcrumbs
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Optional: ½ tsp salt
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the broccoli: Add florets to boiling water and boil for 3 minutes. Drain well.
- Blend the mixture: In a food processor, combine broccoli, cheddar, breadcrumbs, garlic powder, onion powder, salt (if using), and egg. Pulse until combined but still a little grainy.
- Shape into tots: Scoop tablespoon-sized portions and roll into small tot shapes.
- Bake until golden: Place tots on the baking sheet and bake for 10–25 minutes, flipping halfway, until crispy and golden brown.
Notes
Tips for Success
- Drain well: Extra water makes the mixture too soft to hold shape.
- Freeze for later: Shape tots and freeze before baking. Then bake from frozen, adding 3–5 extra minutes.
- Mix up the cheese: Try mozzarella for a melty center or parmesan for a sharper bite.
Print & Pin
📌 Save this recipe to Pinterest so you’ll always have it handy!
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