Broccoli Bars

March 16, 2014

in Gluten Free, Recipes, Sides & Salads, Vegetarian


I really do like broccoli. I just don’t like always eating it plain. This recipe is great if you’re looking for a creative way to get in your greens!  The broccoli is not hidden in this recipe, you do taste it…I actually wanted to highlight it. So if you’re wanting a bar that hides the taste, unfortunately, this isn’t it. But if you do like broccoli, and more specifically, like broccoli and cheese, then there’s a good chance these are for you!


I’ve tried about 3 different version of broccoli bars and these were the only successful ones. I’ve learned that flour does not work in the recipe, since broccoli is such a wet ingredient, the flour never has a chance to dry out, so you’re left with a raw flour taste.

I’ve found that eggs work the best, and its sorta like a frittata texture, but more hearty. The secret to these is baking them for a while so the water has a chance to evaporate.

These are great to have as a side, quick snack or even something healthy to bring to a potluck that’s different from a veggie plate.

Broccoli Bars
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: American
Yield: 24
  • 6 cups raw broccoli florets (pack them into the cup)
  • 3 eggs
  • 8 egg whites (I used 1 cup carton egg whites)
  • 1 medium onion
  • 1 cup cheddar cheese, shredded
  • ½ tsp salt
  • ½ tsp pepper
  1. Preheat your oven to 350 degrees.
  2. In your food processor or blender, add in the raw broccoli, eggs and egg whites, and puree until smooth.
  3. Cut your onion into large pieces and place in your blender with the broccoli and pulse it until the large pieces are chopped.
  4. Fold in the shredded cheese, and salt & pepper.
  5. Pour into a 9x13 pan sprayed with cooking spray.
  6. Bake for 350 degrees for 45-50 minutes. It will pull away from the sides of the pan, and will spring back when touched. If it still seems too wet, bake a few minutes longer.
  7. Allow to cool and cut into 24 bars. I prefer these at room temp. They are also good cold.
  8. Store in an airtight container in the fridge.
Serving size: 1 bar (of 24) Calories: 42 Fat: 2 g Carbs: 1.6 g Sugar: 0 g Sodium: 107 mg Fiber: 1 g Protein: 4 g


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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • lexie

    Hey, if I omit the cheese, do I have to add anything else (will it ruin the texture) or will it be fine(:?

    • Kristine Fretwell

      It should work fine without the cheese.

  • Karmen

    Hi Kristine! I can’t wait to make these with din tonight, thank u! Just wondering if I can pre-make them, then refrigerate, then bake later?

    • Kristine Fretwell

      Yes! You can pre-make them no problem! You can even bake them ahead too!

      • Karmen

        Ya that’s what I ended up doin! So excited to have them with din! Thanks again:) And today’s prep for the week are the new Coconut Muffins & the Yam & Walnut Power Muffins… Great stuff:)

        • Kristine Fretwell

          Awesome! Sounds like you’re well prepped for the week ahead! Nice work!

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