BACON-BROCCOLI BITES
These Paleo broccoli “bites” remind me a little bit of tater tots, except that instead of molding them into a tot shape, you simply drop them by the spoonful into a mini-muffin tin. I like them on their own as a snack, but if you’ve made them ahead of time, they also make a great breakfast on a busy morning. It’s such an easy way to get extra veggies into your diet. SERVES 4
PREP TIME: 15 minutes
COOK TIME: 30 minutes
1 large head broccoli, cut into florets
1 onion, diced
3 garlic cloves, minced
3 slices bacon, cooked and chopped
3 eggs, whisked
Salt
Freshly ground black pepper
Coconut oil, for greasing
- Preheat the oven to 350°F (180°C).
- Bring a large saucepan of salted water to a boil. Add the broccoli florets, and cook for 5 minutes. Drain really well, and allow them to cool slightly.
- In a food processor or blender, pulse the broccoli, onion, and garlic until pretty finely chopped, but stop before it turns into a purée. Transfer the mixture to a medium bowl, and stir to combine with the bacon and eggs. Season with salt and pepper.
- Grease a mini-muffin tin with a paper towel dipped in coconut oil. Spoon the broccoli mixture into each muffin cup. If there’s any leftover egg at the bottom of your bowl, pour it over the broccoli bites. Bake for 20 to 25 minutes, until set, and serve.
VARIATION 1 BACON-BROCCOLI DROPS WITH RANCH: Serve with a side of Ranch Dressing (here) as an appetizer.
VARIATION 2 OLIVE-BROCCOLI DROPS: For a vegetarian version, swap the bacon for ½ cup chopped Kalamata olives.
PREP TIP: Make these ahead of time and freeze. Defrost a few for breakfast or as appetizers when you’re planning to entertain.
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Bacon-broccoli bites are savory little mini-muffins of broccoli, onion, garlic, and crisp bacon held together with whisked eggs. The broccoli is pulsed to a fine chop so it bakes into tender, poppable bites rather than chunky florets. They work equally well as an appetizer, a lunchbox addition, or a grab-and-go breakfast.
Pro Tips
- Drain the blanched broccoli really well and let it cool slightly — pooling water makes the bites soggy in the middle.
- Pulse rather than blend: you want a fine, confetti-like chop, never a purée, so the bites hold their structure.
- Grease the mini-muffin tin generously even if it's nonstick; the egg mixture clings to bare metal stubbornly.
- Crisp the bacon before chopping it into the mixture — soft bacon stays soft and doesn't release its flavor into the bites.
Frequently Asked Questions
Can I make bacon-broccoli bites ahead?
Yes — bake, cool, and refrigerate for up to 4 days. Rewarm in a 350°F oven for 5 minutes to restore the edges, or eat them cold.
Do they freeze well?
Very well. Freeze in a single layer once cool, then reheat from frozen at 375°F until heated through — about 10 minutes.
Can I use frozen broccoli?
Yes — thaw it fully and squeeze out as much water as possible before pulsing. Fresh broccoli gives a better texture but frozen works in a pinch.
Are these Paleo?
Completely — broccoli, onion, garlic, bacon, eggs, and seasoning. No flour, no cheese, nothing to adapt.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- Bring a large saucepan of salted water to a boil.
- Add the broccoli florets, and cook for 5 minutes.
- Drain really well, and allow them to cool slightly.
- In a food processor or blender, pulse the broccoli, onion, and garlic until pretty finely chopped, but stop before it turns into a purée.
- Transfer the mixture to a medium bowl, and stir to combine with the bacon and eggs.
- Season with salt and pepper.
- Grease a mini-muffin tin with a paper towel dipped in coconut oil. Spoon the broccoli mixture into each muffin cup. If there’s any leftover egg at the bottom of your bowl, pour it over the broccoli bites.
- Bake for 20 to 25 minutes, until set, and serve.
