4 Ingredient Broccoli Cheddar Bites {Vegetarian}

How about an appetizer recipe with less than 5 ingredients?  These 4 Ingredient Broccoli Cheddar Bites {Vegetarian} are like little mini quiches.

COOKS NOTE:  You could potentially (although I haven’t tested it) use this vegan egg-replacer and a shredded vegan cheddar cheese.

If you make the vegan version of these 4 Ingredient Broccoli Cheddar Bites, let me know how they turned out in the comments section below, or you can also tag me on Instagram @theveglife1 with a pic so your fellow readers can see! 🙂

4 Ingredient Broccoli Cheddar Bites {Vegetarian}

This simple recipe is created in these non-stick mini muffin tins.  No liners needed, just a bit of cooking spray.  They release really easily.

I begin by cooking broccoli (either steam fresh broccoli or microwave frozen broccoli).  Either way, just pat the excess moisture away with paper towels.

In the bowl of a food processor, I add crackers.  Use your favorite cracker and pulse a few times to begin breaking them up.  I then add the shredded cheese (or vegan alternative) and pulse a few times to incorporate.  Next come the eggs (or check out this particular brand of Vegan Egg) and the cooked broccoli.

I prefer to leave some of the broccoli pieces a bit larger, but either way, it still tastes delicious!  Pour into sprayed mini muffin tins and top with a few cracker crumbs.  That’s it!  Bake at 350 degrees for 12-15 minutes.

4 Ingredient Broccoli Cheddar Bites {Vegetarian}

What I love about this particular appetizer is that it is also really good at room temperature and retains its shape.  If you can keep them warm for serving, even better!

In retrospect, I might have added a pinch or two of salt to the batter.  It doesn’t really stick after baking and even though my crackers were salted, I still found that it needed a smidge more.

4 Ingredient Broccoli Cheddar Bites {Vegetarian}

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  • 2 C Broccoli Florets cooked
  • 1 C Shredded Cheddar Cheese OR vegan alternative
  • 2 Eggs OR Vegan Egg (see link in post)
  • 1/2 C Cracker Crumbs plus more for topping
  • pinch Salt optional


  1. Preheat oven to 350 degrees & prepare mini muffin pans with cooking spray.  You don't need much.

  2. Steam or microwave the broccoli florets.  Allow to cool slightly.

  3. In the bowl of a food processor, add the crackers and pulse a few times to break them up into crumbs.

  4. Add the cheese and pulse a few times to break down the shreds.  Add a pinch of salt, if desired.

  5. Add the eggs and cooled broccoli.  Pulse just until combined.  I like to keep a few broccoli chunks in there. 

  6. Evenly distribute into the prepared muffin tins and top with reserved crumbs.

  7. Bake for 12-15 minutes or until just golden and set.  Allow to cool in the pan for a few minutes before removing.

  8. Serve immediate or keep warm until serving.  

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