Serve this ultra crispy broccoli recipe as a healthy side dish or even appetizer with a little ranch dip. Either way, kids and adults both love it!
Most definitely my favorite veggie! Broccoli. There are so many ways to prepare it, but cheesy and crispy is my preference. This easy baked broccoli recipe is so good you can even serve it as an appetizer or comforting snack with ranch dressing for dipping.
These heavenly broccoli bites are made with simple ingredients: broccoli, eggs, bread crumbs, parmesan and cheddar cheese. They all come together like magic!
I cut the broccoli so that I’m mostly using the florets, with just enough stem to easily pick them up. Be sure to wash and dry the broccoli well before getting started.
Once your two mixtures are made, it’s dipping time! Simply dip each floret in the egg and bread crumb mixture, and then place them directly onto your lined baking sheet.
Ingredients
- 2 large heads of broccoli (chopped into bite size pieces)
- 1 cup Italian bread crumbs
- 1 cup grated sharp cheddar cheese
- 1/4 cup fresh grated parmesan cheese (refrigerated)
- 3 eggs
- 1 tbsp milk
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- In a medium size bowl, whisk the eggs and milk together.
- In a separate bowl, mix the Italian bread crumbs, cheddar cheese, parmesan cheese and garlic powder together.
- Dip each piece of broccoli in the egg mixture until well coated, and then dip them in the cheese and bread crumb mixture until completely covered. In order to get good coverage, I sprinkle them well and then really push the broccoli into the bread crumbs to get them to stick.
- Place the coated broccoli florets on your lined baking sheet, and bake for 18-25 minutes. It takes about 20 minutes in my oven, so just keep an eye on them! The baking time will partly depend on the size of your broccoli pieces.
- Enjoy immediately. They are delicious alone, but we like to dip them in ranch dressing.
Notes
- Be sure to use fresh grated parmesan, not shredded. The finer the parmesan, the better it sticks to the broccoli (don’t use the parmesan cheese that is not refrigerated in the pasta aisle).
- I cut the broccoli so that I’m using mostly the florets, with just enough of the stem to easily pick them up.
- To make them spicy, add a little cayenne pepper to the bread crumb mixture.
