Baked broccoli tots with cheddar cheese have the same crispy exterior and soft interior as traditional tater tots without any potatoes. These healthy broccoli tots are perfect for baby led weaning or toddler lunches, and the rest of the family will love them, too. Grab your favorite condiments and dipping sauces for an easy snack you can feel good about eating!
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Instructions
Preheat oven to 400℉ (204℃).
Finely chop the 3 crowns broccoli and transfer it into a large mixing bowl. Add 1 large egg, ⅔ cup Panko Italian breadcrumbs, ⅔ cup cheddar cheese, ½ teaspoon each, salt & pepper, and optional 1 teaspoon garlic powder(or minced garlic cloves).
Stir and combine thoroughly, then spoon into a greased or buttered mini muffin pan, pressing down on each broccoli tater tot bite until full and even with the top of the muffin tray.
Bake at 400℉ (204℃) for 25 minutes or until the tops are golden brown and the edges are slightly crispy.
Notes
These broccoli tater tots can be hand-shaped, but I prefer the ease of using a mini muffin pan for them. If you want to shape them to resemble the packaged tater tots, chill the broccoli mixture for about 15 minutes in the refrigerator. Scoop the broccoli mix in heaping tablespoonful portions and squeeze it in your palm. Then use the fingers of your free hand to smooth edges. That's the best method I've gotten to work.To bake hand shaped tots, place the tots on a parchment paper lined baking sheet and bake at the same temperature. Roll the tots after 8 minutes, then continue to cook for an additional 8 - 10 minutes. Remove from oven and allow the tots to cool slightly before serving.*For a Paleo, Gluten-Free, or Atkins friendly version omit breadcrumbs and/or cheddar cheese.