These Broccoli and Cheese Tots are the kind of recipe I reach for when I want something that feels a little indulgent but is still bright and homey. They crisp up on the outside and stay tender inside, with just enough cheddar to make them addictive. They work as an appetizer, a side, or a snack that gets serious praise from picky eaters.

They’re straightforward to make and forgiving in texture, which is exactly my kind of recipe—practical, efficient, and reliably delicious. A quick blanch of the broccoli keeps the color and prevents a watery tot. From there, mixing and baking are the main tasks, and the oven does the heavy lifting.

Make a batch for a week of lunches or double it for a party. These tots freeze and reheat well (I’ll walk through how), and they pair nicely with a tangy yogurt dip or simple ketchup. No fuss, just good results.

What You’ll Gather

This section covers the ingredients and basic gear you’ll need to get started. Keep items nearby so assembly is smooth: measured and prepped ingredients make shaping tots fast and less messy. I like to have a sheet pan ready, a bowl for mixing, and paper towels for drying the broccoli—those small steps matter.

Ingredients

12 oz broccoli florets — the main vegetable; blanching keeps them bright and prevents sogginess.
1 large egg — binder that adds structure and helps the tots set while baking.
1 large egg white — extra binder without adding richness; helps keep tots light.
1/2 cup finely chopped scallion — adds oniony brightness and a little crunch.
2/3 cup reduced fat sharp cheddar cheese, grated — provides savory flavor and helps the interior hold together.
1/2 cup seasoned breadcrumbs — absorbs moisture and creates a tender, cohesive texture.
salt and pepper to taste — simple seasoning to lift the flavors.
cooking spray — prevents sticking and helps the tots brown evenly.

The Method for Broccoli and Cheese Tots

Bring a pot of water to a boil. Add the 12 oz broccoli florets and blanch for 1 minute. Immediately rinse under cold running water to stop the cooking, then drain well.
Pat the drained broccoli dry with paper towels (or a clean kitchen towel), then finely chop the broccoli and set aside.
Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.
In a medium bowl, combine the chopped broccoli, 1 large egg, 1 large egg white, 1/2 cup finely chopped scallion, 2/3 cup grated reduced-fat sharp cheddar cheese, 1/2 cup seasoned breadcrumbs, and salt and pepper to taste. Stir until the mixture is evenly combined.
Using a heaping tablespoon of the mixture, scoop and roll between your hands into small oval tots, pressing gently so they hold together. Place the tots on the prepared cookie sheet with a little space between them.
Bake for 16–18 minutes, turning each tot halfway through baking (about 8–9 minutes), until golden brown.
Remove from the oven and let the tots cool briefly on the baking sheet before serving.

Why Cooks Rave About It

These tots hit a lot of marks: they’re quick, kid-friendly, and satisfying without being heavy. Blanching the broccoli preserves its color and texture, so the tots look as good as they taste. Cheddar adds sharpness that balances the vegetable’s earthiness. The recipe relies on accessible pantry items—eggs, breadcrumbs, and cheese—so it’s easy to pull together with minimal shopping.

Because they’re baked rather than fried, you get a crisp exterior without the added oil. That makes them a go-to for weekday dinners or a healthier party nibble. They’re also adaptable: change the cheese or breadcrumbs and they still behave the same in the oven.

Ingredient Swaps & Substitutions

Broccoli florets — you can use cauliflower florets instead; the texture will be very similar and the flavor more neutral.
Reduced-fat sharp cheddar cheese — swap with regular sharp cheddar for a richer result, or try a mix of cheddar and mozzarella for extra melt.
Seasoned breadcrumbs — plain breadcrumbs plus a pinch of dried oregano, garlic powder, and a little salt will work if you don’t have seasoned crumbs.
Scallion — replace with finely chopped chives or a mild small shallot if you prefer.
Egg + egg white — if you only have whole eggs, use two whole eggs; the texture will be slightly richer but still fine.

Must-Have Equipment

Large pot — for boiling and blanching the broccoli.
Colander or fine-mesh strainer — to drain and cool the broccoli quickly.
Paper towels or clean kitchen towel — essential for drying the broccoli well; moisture ruins texture.
Mixing bowl — medium size, enough to combine ingredients comfortably.
Cookie sheet — rimmed or rimless; a nonstick sheet plus cooking spray ensures easy removal.
Measuring cups and spoons — for accurate quantities, especially breadcrumbs and cheese.

Mistakes That Ruin Broccoli and Cheese Tots

These tots are simple, but a few small missteps change the outcome dramatically. Here are the ones to avoid.

Not drying the broccoli thoroughly — excess water makes the mixture loose and prevents browning. Pat it dry with paper towels until it stops releasing moisture.
Skipping the blanch — raw broccoli can be too firm and sometimes grassy in flavor; blanching softens it just enough without turning it mushy.
Overfilling the tots — packing them too tightly or making them too large can keep the centers gummy and increase bake time.
Oven temperature off — if the oven is cooler than 400°F the tots won’t brown properly; use an oven thermometer if your range is unreliable.
Not turning halfway — flipping ensures even color; skip this and one side may brown while the other stays pale.

Variations by Season

Seasonality lets you play with complementary flavors. Here are easy switches for spring through winter.

Spring — add a handful of finely chopped fresh herbs like parsley or dill for brightness. Substitute ramps or spring garlic for scallions if available.
Summer — fold in a tablespoon of diced roasted red pepper or chopped sun-dried tomatoes for sweetness and color.
Fall — stir in a pinch of smoked paprika or a teaspoon of Dijon mustard to add warmth and depth.
Winter — swap in a stronger cheese like smoked cheddar or a bit of Parmesan for a heartier flavor profile.

Pro Tips & Notes

Texture and binding

Dryness is crucial. After blanching, squeeze or press broccoli in a towel to remove as much moisture as possible. Breadcrumbs act as the primary absorber, but they can only do so much.

Shaping and size

Use a heaping tablespoon as the recipe suggests. Smaller tots brown faster and are crispier; larger ones need more time and can become soft inside. Keep them uniform so they bake evenly.

Browning and crispness

Cooking spray helps, but a light brush of olive oil will brown even better. If you want an extra crisp exterior, instead of spray, very lightly brush the tops with oil just before baking and after the flip.

Serving

Serve warm. A cool tangy dip (plain yogurt with lemon and a pinch of salt) cuts through the cheddar. For kids, ketchup or a mild ranch works perfectly.

Refrigerate, Freeze, Reheat

Storage is straightforward and keeps these tots convenient for busy days.

Refrigerate — cool completely, then store in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp the exterior.
Freeze — flash-freeze the shaped tots on a baking sheet until firm (about 1 hour), then transfer to a freezer bag for up to 2 months. This prevents them from sticking together.
Reheat from frozen — bake on a sheet at 400°F for 12–15 minutes, flipping halfway, until heated through and golden. Avoid microwaving from frozen; it makes them soggy.

Reader Questions

Q: Can I make these dairy-free?

A: Yes. Replace the cheddar with a dairy-free shredded alternative and use a neutral-flavored bind like extra breadcrumbs or a small amount of mashed potato for moisture. The texture will shift slightly.

Q: Can I pan-fry instead of baking?

A: You can shallow-fry or pan-fry them in a little oil for a crispier exterior, but watch the heat so the inside cooks through without burning the outside. Frying will make them oilier than baking.

Q: How can I make them gluten-free?

A: Use gluten-free seasoned breadcrumbs or crushed gluten-free crackers. Make sure any other substitutes (like seasoning mixes) are labeled gluten-free.

Q: Will they hold together if I skip the scallion?

A: Yes. Scallions add flavor and a bit of moisture, but the binding largely comes from eggs, breadcrumbs, and cheese. Omitting scallions won’t harm structure.

Time to Try It

These Broccoli and Cheese Tots are an easy, versatile recipe to add to your weeknight rotation. The steps are short and mostly hands-off, and the results are satisfying. Follow the blanch-and-dry step carefully, stick to the mixing and shaping guidance, and you’ll get consistent golden tots every time.

Make a batch, freeze half, and test different dips until you find your favorite pairing. When you serve them, you’ll get that warm, simple praise that tells you the effort was worth it.

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