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Broccoli and Cheese Tots

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A plate of broccoli tots with a bowl of ketchup dipping sauce

Broccoli, cheddar, If you need a way to get your picky family members to eat their broccoli, give these yummy broccoli and cheese tots a try!

I’ve been making these veggie tots with zucchini and cauliflower for a while now, but this week I had some broccoli that needed to be cooked. These turned out awesome, perfect as a side dish or a snack and a great way to get your kids to eat their vegetables!

Chopped broccoli on a cutting board

A mixing bowl with chopped broccoli, breadcrumbs, sliced scallions, grated cheese and egg

A mixture of chopped broccoli, grated cheese, scallions, and bread crumbs in a mixing bowl

A baking sheet with uncooked broccoli and cheese tots

A baking sheet with cooked broccoli and cheese tots

Broccoli and Cheese Tots

4.50 from 4 votes
Course: Side Dish, Snack
Cuisine: American
Yield: 4 servings
Serving Size: 7 tots


  • • 12 oz broccoli florets
  • • 1 large egg
  • • 1 large egg white
  • • 1/2 cup finely chopped scallion
  • • 2/3 cup reduced fat sharp cheddar cheese, grated
  • • 1/2 cup seasoned breadcrumbs
  • • salt and pepper to taste
  • • cooking spray


  • To cook the broccoli florets, blanch in a pot of boiling water for 1 minute, then rinse under cold water and drain well; dry on paper towel.
  • Using a knife finely chop and set 2 cups aside.
  • Preheat oven to 400°F.
  • Spray a nonstick cookie sheet with cooking spray.
  • In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  • Spoon heaping tablespoons of mixture in your hands and roll into small ovals.
  • Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Last Step:

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Makes about 28 tots.


Serving: 7 tots, Calories: 152 kcal, Carbohydrates: 14 g, Protein: 13 g, Fat: 6 g, Cholesterol: 47 mg, Sodium: 416 mg, Fiber: 4 g, Sugar: 1 g


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81 comments on “Broccoli and Cheese Tots”

  1. Avatar photo
    Bethann Simon

    These are delicious. I never have scallions but I always add very sauted onions. Delicious. And the big change I made was making them in a mini muffin tin. Works beautifully!

  2. I don’t have scallions but I am thinking I might add a little minced onion since I do like the onion flavor. Do you think that would work?

  3. If I wanted to make these taste a BIT more like the ‘store-boughten” ones from Green Giant (I know, I know, forgive me, I love them as-is, but I have a reason for this), would you think adding more cheese? Or…? The GG commercial version are a bit creamier with a bit more surface crunch. I was debating on either adding more cheese, or maybe even some finely-grated cabbage, as well, to add that buttery flavor that cabbage can impart.

    Anyone tried doubling the cheese? Or doubling the cheese and rolling them in seasoned crumbs? I have someone that desperately needs better snack alternatives. He already eats raw veggies and the BrocTots as I make them, but he SNARFS the GG ones. Any ideas?

    1. Answered my own question–doubled the cheese and added a whole egg. Added a lot of creamy taste and of course, a TON of calories. I’m tinkering with using a 2nd egg white in lieu of the 2nd whole egg, and of course, still trying to find a way to get that creamy, cheesy flavor without all the cheese. (Considering some low-fat cream cheese.) Hmmmm….I’m going to keep experimenting. Did anyone make these with Cauliflower yet?

  4. Avatar photo
    Kerri D Gilmore

    These are so great! Unfortunately I made them with the hopes of getting my broccoli hating son to eat them. It didnt work that way. But my husband and I love them and I will make them again for us!!

    1. I would absolutely think so…brilliant idea!  If you have sarrasin (buckwheat flour-based) crackers/toasts/thins….these crushed would be amazing too…Or crushed pork rinds would work well too to lower the carb count …if one is not vegan or vegetarian.

  5. I have a 14 month old who is an extremely picky eater she loves any fruit, but we really struggle with veggies. This recipe and your zucchini tots are regulars for her and I love that I’m actually getting her to eat some veggies! Thank you!

  6. I’m a little confused. Your directions say set 2 cups aside. Is this the broccoli that you use (2 cups) or are we supposed to use the rest of the broccoli and do something else with the 2 cups?

  7. This was delicious. Kinda tastes like cheesy mash potatoes. I skipped the scallion (don’t like them) and it was super good still.

  8. Pingback: Sriracha Lime Olive Oil Popcorn Recipe - Cookin Canuck

      1. I hate to be thick as an old post, but as 12oz = 3 cups of broccoli, which we chop finely, are we ONLY supposed to use 2 cups in the recipe? Or the full 3 cups? I’m making these (I hope) tomorrow, and now I’m a bit panicked about whether to use the 2 or 3 cups?

        (P.S.: have all your cookbooks and positively adore them, but this recipe has me a bit kerfuffled, with the 2/3 cups thing…)

  9. I just made these and they turned out so well. I put the broccoli in my food processor to make it really fine.

  10. Forgot the bread crumbs at the store so poured flat on the cookie sheet like a flat casserole. Still delicious and will definitely make again! Big thumbs up!

  11. I made these for a side last night. My daughter and I love broccoli but my husband is a bit of a no veggie guy – unless its broccoli cheese rice or fried okra. I thought he might like them and he DID!!!! Now, I didnt' realize I was out of breadcrumbs until it was time to put them in the mix. So I started looking for an alternative. I had NOTHING. No potato chips, no crackers, no panko, no croutons, not even any Frenches Onions… I toasted some bread extra dry and used it. I'm not going to lie, I thought they had a "toast" taste to them, but from the way my daughter and husband scarfed them down… wasn't a bad thing. I think they would be MUCH better w/ if you don't go the toast breadcrumb substitute way I had to but even if you do, they are still good. BTW – buying some seasoned breadcrumbs tonight!

    1. Just noticed your post after I posted mine about no breadcrumbs. Easy to forget I guess! haha. but still good. Very good. 🙂

    1. I just replied but don't see it so am putting the answer in again. My 7 year old LOVED this recipe and wanted the leftovers from last night in her lunch. She loved them at room temperature. We tried them this AM fresh from the fridge cold and neither of us liked them that way.

  12. I stumbled on Skinnytaste while looking for great recipes – found them here. But I'm a novice and had difficulty getting these tots to stick together in any shape, including the oval. Does anyone have a suggestion?

  13. what dipping sauce would you use for these? i am going to make them for my company's festivus potluck this week.

  14. When I saw this picture I thougt that's very great for the "aperitif" in France, maybe with a cream of cheddar. Sorry for my vocabulay and thank you !

    1. J’ai pensé EXACTEMENT la même chose!!!  Avec une sauce genre ‘Boursin’?!  Parfaite votre idée!

  15. I think ranch dressing would be a great dipping sauce especially for kids. I am on the low carb diet and will be making these with "pork rind crumbs"-should work!

  16. These look really good, I'm looking forward to making these… Any suggestions for a dipping sauce with these? (Besides the ketchup that's pictured)

  17. I'm a little confused. Your directions say set 2 cups aside. Is this the broccoli that you use (2 cups) or are we supposed to use the rest of the broccoli and do something else with the 2 cups? These sound delicious! Thanks.

    1. For anyone that comes along–the 2 cups is what you use in the recipe. That’s the bottom line, 2 cups of chopped broccoli. 🙂

  18. This looks delicious! I'm going to have to try this out for myself. I love love love broccoli and love finding new ways to prepare it. Thanks for sharing! The photos are especially tantalizing.

  19. Just wanted to stop and say how wonderful your cookbook is! My husband and I are cooking through it and we haven't made a recipe that we didn't like yet! Every recipe is absolutely delicious and worth fixing again!

  20. These look like little nuggets of marijuana. Love it! Would be great for a 420 themed 'pot' luck 🙂

  21. Avatar photo
    Kim Honeycutt

    These sound so delicious! I agree that these would make a great side dish.
    Gina, what kind of seasoned breadcrumbs do you use?
    Pinning this to try! Thank You!

  22. Avatar photo

    I love tots! They're soooo tasty! I myself have only made sweet tater tots, but now I wanna go on and make these – thanks for the recipe Gina 😀 x

  23. If I wanted to make these and freeze them would you recommend freezing before or after they're baked?

    1. Avatar photo
      Skinnytaste Gina

      I haven't tried freezing them, my guess is after they bake so it's not too watery. If anyone freezes them, please share!

    2. I have not tried broccoli but, I do make a large batch of your zucchini tots and freeze them. I cook completely then reheat in the over. We tend to like them crispy so this works great.
      I will be making these & freezing as well.
      LOVE Your site and just got your new book. Cook from it most evenings..


    1. When we had a GFCF person in our house, we used ground Corn Chex, ground Rice Chex, or GF breadcrumbs. (The Chex always tasted better.)

    2. Avatar photo
      Allison Savage

      We use oat flour for our son in recipes like this. Grind up dry oatmeal in a blender or food processor, and voila!

    3. If you are seeking a substitute for a more 'low-carb' version, I have often used Chicharrones (pork rinds) crushed up very finely in place of bread crumbs. Just a thought. :o)

    4. I am eating low carb and grain free, and I am planning on using a combination of almond flour and ground flaxseed with seasonings to replace the breadcrumbs. It should work fine this way I believe.