Baked Cheddar Broccoli Tots

Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that’ll help cut down on the carbs and fat of regular tater tots!

Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!

Baked Cheddar Broccoli Tots are a wonderful side dish ┬áthat you can use to augment or replace regular tater tots in your family’s dinner rotation. We’re always looking for ways to incorporate more veggies into meals and snacks with the kids (especially green vegetables!) and these tots have become a huge hit with kids and adults alike.

Here’s the video of this recipe:


Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!

Served with some awesome dipping sauces, ketchup for my oldest and greek yogurt for my youngest, they are a fun side dish to add to almost any weeknight meal. We’ve even baked them into mac and cheese for the kids and they get excited when they find the tots inside (total parent win to get kids excited about broccoli btw).┬áBaked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!

When we got home I started talking to a couple of blogging friends about tater tots with broccoli and found that a couple of good blogging friends from Natural Girl Modern World had photographed these amazing Baked Broccoli Tots (linked below).

To make them a bit more weeknight and kid friendly I left out a couple of ingredients and the hot sauce, but these┬áBaked Cheddar Broccoli Tots were a HUGE hit.┬áBaked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!Since that dinner we’ve made these tots a half dozen times (mind you this is just in the last month), because I am all about getting green vegetables into the little ones. They are and have always been obsessed with grape tomatoes, but broccoli has always been a struggle, that’s why this recipe has been such an awesome addition to our meal rotations.

Making these Baked Cheddar Broccoli Tots are a great alternative to regular tater tots, but you can also make them with other vegetables as well.

  • Carrots make a great alternative to the broccoli and look like sweet potatoes but with less carbs.
  • Cauliflower is an easy swap for the broccoli, just be sure to steam them a bit longer than the broccoli.
  • Zucchini! We LOVE making this with zucchini now and have also been experimenting with half zucchini and half broccoli.
  • Enjoy the fall season and make this with steamed and minced pumpkin or butternut squash!
  • Any vegetable you can steam to soften will work well in this┬áBaked Cheddar Broccoli Tots recipe.

Gerber's Lil Beanies White Cheddar and Broccoli snacks

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Baked Cheddar Broccoli Tots

Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!
Yield 20 tots
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Side
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 cups broccoli crowns (try to avoid as much of the thicker stalk as possible)
  • 2 large eggs
  • ┬╝ cup yellow onion , minced and squeezed in a paper towel to remove juices
  • 1/2 cup cheddar cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons minced green onions
  • ┬Ż teaspoon Kosher salt
  • canola oil spray

Instructions

  • Preheat the oven to 400┬░F and spray a baking sheet with oil.
  • Add the broccoli to a microwave safe bowl and microwave for 2 minutes covered with a wet paper towel.
  • Mince the broccoli as small as you can and add it to the rest of the ingredients in large bowl.
  • Using a heaping tablespoon of the mixture, roll it in your hands before pressing down on the top and bottom of the ball while pressing in on the sides and rotating to make a "tot" shape.
  • Place onto the baking sheet and spray the tops of the tots with an additional bit of canola oil spray.
  • Bake for 7 minutes, turn the tots and bake an additional seven minutes.

Notes

Recipe adapted from BeachBody Blog which was photographed by the amazing blog (and friends) Natural Girl Modern World. Head over to see some amazing healthy recipes.

Nutrition

Calories: 33kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Cholesterol: 19mg | Sodium: 107mg | Potassium: 46mg | Vitamin A: 115IU | Vitamin C: 8.4mg | Calcium: 33mg | Iron: 0.3mg
Keyword: Baked Cheedar Broccoli Tots

Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!

This post was sponsored by Gerber but all the opinions are my own.

Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!
Baked Cheddar Broccoli Tots are a breeze to make, a huge hit with kids and full of flavor that'll help cut down on the carbs and fat of regular tater tots!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ÔÇô Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I was making my 7 yr old waaaay to many tator tots for dinner now I can fuse his favorite veggie into a tot genius he loves broccoli so this would be a treat for both of us thank you!!!

  2. Years ago a caterer served crispy bacon rolled around cheddar cheese, but it was not oozing or liquid. I think the bacon was partially cooked, then wrapped around a cube of frozen cheddar…but I don’t know. Has anyone ever heard of this recipe and can share how it was done>

  3. Have you tried to eat these leftover from the refrigerator or after freezing? I’d love to make a huge batch of these and freeze!

    1. Yes, you can freeze them. I would recommend flash freezing them on a try until frozen solid and then transferring them to a ziplock bag to keep in the freezer. It may take a few minutes long to bake once you’re ready to use them since they’ll be frozen. Hope this helps!

  4. I am no expert chef and I was in a time crunch but I threw these together for my kiddos for a snack and I am SHOCKED at how fast I whipped them up and how delicious they are! We subbed Cauliflower for Broccoli and purple onion for yellow onion. I was working with what I had… like I said- time crunch lol

    1. So glad you enjoyed them! They are so easy and quick….love the substitutions! Hey, work with what you have in a crunch, right?!

    1. These seem like JUST what I’ve been looking for! My question is, how far in advance can I make them without freezing them?

      And also, have you tried cooking them from frozen? If so, how different do they come out compared to cooking from fresh?

      1. I’m so glad you found this recipe. ­čÖé Once made, I would either bake them or flash freeze them. You don’t want them to lose their shape and fall apart. They’ll take a few minutes longer to bake from frozen but will come out the same. Enjoy!

  5. This looks super yummy! I’m always looking for new broccoli recipes to shake things up, and this looks fantastic!