Even your picky eaters will love this fun & simple snack recipe.
If you’re searching for healthy after-school snacks—whether for home, the car, or a lunchbox—these Broccoli Cheese Cups are a winner. Made from inexpensive, simple ingredients (broccoli, cheddar, Ritz crackers, an egg, and a touch of seasoning), they’re easy to prepare and kids actually eat them.
Mix the ingredients, press the mixture into a mini muffin tin, and bake. The result is a crispy, cheesy bite that works for toddlers, school-age kids, teens, and adults alike. These little cups are an effortless way to sneak in vegetables while serving something flavorful and fun.
I often use microwaveable frozen broccoli to save time. Most small packages yield about 3 cups once cooked and roughly chopped, which is perfect for this recipe.
Grease a mini muffin tin generously, fill about 16 wells with the mixture, top with a little extra cheese, and bake at 375°F for roughly 14–16 minutes until the tops begin to brown. Let cool slightly before removing from the pan.
If you like extra-crispy edges, place a small pinch of cheese in the bottom of each greased muffin well before adding the broccoli mixture—the cheese that touches the pan browns up nicely and creates a crunchy exterior.
These crispy broccoli cheese cups are fast & fun to make in a mini muffin pan. 🙂
Broccoli Cheese Cups
Equipment
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mini muffin tin
Ingredients
- 3 cups cooked and chopped broccoli
- 1 large egg
- 12 Ritz crackers (crushed)
- 1 heaping cup of cheddar cheese (plus more for topping)
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
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Preheat the oven to 375°F.
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In a medium bowl, combine the cooked chopped broccoli, egg, crushed Ritz crackers, shredded cheddar, garlic powder, and salt. Mix until well incorporated.
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Generously grease a mini muffin tin. Evenly distribute the mixture into about 16 wells.
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Use your fingers to press and compact the mixture in each cup so it holds together.
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Top each cup with a little extra cheese and bake on the center rack for 14–16 minutes, until the cheese starts to brown.
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Allow the cups to cool for at least 5 minutes before removing them from the pan.
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Serve plain or with ranch, ketchup, or your favorite dip.
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Store leftovers in the refrigerator for up to 3 days.
Notes
- The mixture may feel slightly dry—that helps the cups crisp up instead of becoming too eggy. If you prefer a softer, more quiche-like texture, add an extra egg.
- Microwavable frozen broccoli keeps this quick and convenient.
- For crispier bottoms and edges, add a pinch of cheese to the bottom of each greased muffin well before pressing in the mixture.
- Adjust seasonings to taste—onion powder or black pepper are good options. Keep in mind Ritz crackers add some salt already.
Want more healthy snack ideas like this? Try simple, kid-friendly recipes you can make in minutes.
