These simple and easy Baked Broccoli Tater Tots, are a healthy delicious way to get kids and adults to eat their Broccoli. Cheesy and Yummy. The perfect appetizer or side dish!
During the fall and winter months we are always up to our our necks in broccoli, so trying to find something different to make can be a bit tough sometimes. I go from making a delicious broccoli soup to a creamy baked pasta, but sometimes I like to add these Baked Broccoli Tots to the menu. Of course I add a little Italian twist!
- swiss cheese
- parmesan cheese
- bread crumbs
Is broccoli good for you?
It’s reputed to benefit digestion, the cardiovascular system and the immune system, and to have anti-inflammatory and even cancer-preventing properties.
It is “high in fiber, very high in vitamin C and has potassium, B6 and vitamin A Broccoli also contains additional nutrients, including some magnesium, phosphorus, a little zinc and iron. (rewrite this)
Choose fresh broccoli that has no evidence of browning. The greener your broccoli bunch is, the fresher it is.
How to make Broccoli Tater Tots
Boil or steam for only a minute the broccoli florets, remove from the water, rinse under cold water, drain well, then chop finely.
In a large bowl combine, chopped broccoli, and the remaining ingredients, gently stir with a wooden spon or spatula to combine well.
Using a large spoon measure out some of the mixture into your hand and shape into a log form.
Place on prepared cookie sheet and bake for approximately 20-25 minutes, flip over halfway through the baking time. Remove from oven and serve immediately.
Nice and crunchy on the outside and soft on the inside. And all the Yummy melted cheese!
If you prefer to use cauliflower instead of broccoli then that will work also.
If you don’t want to use swiss cheese then you can substitute with cheddar cheese, fontina, firm mozzarella or even gruyere cheese.
Any leftover tots should be stored in an airtight container in the fridge. They will last up to 3 days. Re-heat in a microwave or low oven.
They can be frozen either baked or unbaked, to freeze the baked tots, make sure to cool completely then place in a freezer safe container or bag. To freeze them unbaked, place the shaped tots on a parchment paper lined cookie sheet and freeze for a couple of hours or until firm, then place them in a bag or container. They can be baked from frozen. They will keep for up to 3 months in the freezer.
My daughter ate two before I could even get them on the table and the Italian decided that maybe we didn’t plant enough broccoli! Buon Appetito!
More delicious Broccoli Recipes to try
Baked Broccoli Tater Tots
- 2 cups fresh or frozen broccoli florets
- 1 large large egg
- ¼ onion diced
- ⅓ cup shredded swiss cheese
- ⅓ cup freshly grated Parmesan cheese
- ⅔ cup bread crumbs
- 1 tablespoon chopped fresh Italian parsley
- ½ teaspoon oregano
- ½ teaspoon salt
- 1-2 dashes pepper
- Pre-heat oven to 400° (200° celsius), cover a baking sheet with parchment paper and lightly grease.
- Boil for only 1 minute the broccoli florets, remove them from the water and rinse under cold water, chop finely.
- In a large bowl combine, the chopped broccoli, and the remaining ingredients, gently stir with a wooden spoon or spatula to combine well.
- Using a large spoon (soup spoon) measure out some of the mixture into your hand and shape into a the form of a log, place them on the prepared baking sheet and bake for approximately 20-25 minutes, turn the tots halfway through baking. Serve immediately. Enjoy!
Updated from February 15, 2016.
Mary El says
YUM….seriously, I probably make these more than anything else for weeknight dinner….I shape them as “burgers” and put them on a bun. Love them…thank you.
Hi Mary El, thanks so much, great idea making burgers! Take care and Happy New Year!
I am a vegetarian and I dont eat egg. So can you suggest me what should I replace egg with?
Hi Pooja, what you could do is increase the cheese and maybe decrease the bread crumbs by a bit. Let me know how it works out.
Isn’t it romanesco, not broccoli?
Hi Leandra, yes you are right, it is romanesco, although we all call it broccoli, and for me really similar, some people say closer to cauliflower but I disagree. Regular broccoli works well in this recipe too. Have a great weekend.
Kristen @ A Mind Full Mom says
Oh to be in Italy with you 🙂 These tots look incredible. I can’t wait to give them a go with my kids!
Hi Kristen, thanks hope you enjoy them.
Marisa Franca @ All Our Way says
How cute!! I wish I would have had this recipe when my kids were growing up, although my kids were good about eating veggies. This is a great idea. I’ll have to make this when my kids and grandkids are visiting 😉 Have a great week.
Hi Marisa, I’m sure they will like them, have a great week you too!
Broccoli is really the only vegetable my grandson will eat. Since kids like everything fried (who doesn’t), I’ll definitely be making this recipe for him. Thanks for another great one.
Hi Ann, haha kids, let me know what he thinks of them. Have a great week.