Crunchy Broccoli Bites



Serving size

about 1 cup
30 minutes

This recipe can easily be multiplied and leftovers are good, if not as crispy as fresh.

Crunchy Broccoli Bites


1 large Egg(s)
2 Tbsp Water
1/2 cup Whole Wheat Classic Style Breadcrumbs (or gluten-free bread crumbs)
1/8 tsp. Salt
1 to taste Black pepper
1 bunch Broccoli, raw (cut into 1 inch florets)
1 spray Spray olive oil


Gather all ingredients and equipment.

Preheat oven to 400°F.

In a medium sized bowl, whisk the egg together with the water.

In a separate bowl combine bread crumbs, salt, and pepper.

Dip individual broccoli florets into egg mixture and coat well.

Place florets in the bread crumb mixture.

Toss evenly to coat.

After broccoli is breaded, spread in a single layer on a baking sheet.

Bake in the preheated oven for 10 minutes.

Turn and cook another 5 to 8 minutes until golden brown.


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Special Diet Information

Click on the icon for information.

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.


This is a low sodium recipe.

Recipe Notes

These crunchy bites make a perfect snack. They are quick and easy to put together and go great with a number of dips such as Blue Cheese Dressing or Buffalo Sauce.

The tips for this recipe: thoroughly coat the broccoli with the egg before adding the breadcrumbs, and make sure that there is enough space on the baking sheet so that the broccoli doesn’t touch. If they are too close together, the broccoli will not get as crisp.

"Listen to your broccoli and it will tell you how to eat it."

Anne Lamott