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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?