Even picky eaters will enjoy this fun, simple snack.
If you want healthy after-school snacks for home or on the go that kids will actually eat, these Broccoli Cheese Cups are an easy win. Made with inexpensive ingredients—broccoli, cheddar cheese, Ritz crackers, one egg and a bit of seasoning—these bites come together quickly and bake in a mini muffin tin for a crispy, flavorful snack.
They’re ideal for toddlers, school-age kids, teens, busy parents and anyone who needs a portable, veggie-packed snack. These little broccoli tots are a smart way to sneak vegetables into a child’s diet without fuss.
I usually keep frozen microwavable broccoli on hand to make the recipe even faster. Most small frozen packs yield about 3 cups once cooked and chopped, which is perfect for this recipe.
To prepare, mix the ingredients, then press the mixture into a generously greased mini muffin tin (the recipe makes about 16 cups). Sprinkle a little extra cheese on top and bake at 375°F for roughly 14–16 minutes, until the cheese begins to brown. Let them cool for a few minutes before removing from the pan.
For extra crispiness, place a pinch of cheese in the bottom of each greased muffin well before adding the mixture—the cheese that touches the pan creates a delicious, crisp edge.
These crispy broccoli cheese cups are quick and fun to make in a mini muffin pan.
Print Recipe
Broccoli Cheese Cups
Snack
broccoli, cheddar, cheese, easy, healthy, kids, mini muffin tin, snacks, tots
16 cups
Equipment
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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
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Preheat oven to 375° F (190° C).
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In a medium bowl, combine cooked broccoli, crushed crackers, egg, cheddar, garlic powder and salt until well mixed.
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Generously grease a mini muffin tin and evenly press the mixture into about 16 wells.
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Use your fingers or the back of a spoon to compact the mixture firmly in each cup.
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Top each cup with a little extra cheddar and bake on the center rack for 14–16 minutes, until cheese starts to brown.
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Allow cups to cool for at least 5 minutes before removing from the pan.
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Serve plain or with ranch, ketchup or your favorite dip.
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Store leftovers in the refrigerator for up to 3 days.
Notes
- The mixture may seem slightly dry—that helps create crispy cups rather than an eggy texture. Add an extra egg for a softer, more quiche-like result, which works well for breakfast.
- Microwavable frozen broccoli saves time and works well for this recipe.
- For extra crisp edges, add a pinch of cheese to the bottom of each greased muffin well before filling.
- Season to taste—try onion powder or black pepper if you like. Keep in mind Ritz crackers add salt, so adjust accordingly.
Want more healthy snack ideas like this? Try simple, kid-friendly recipes that use few ingredients and bake quickly.
