This Baked Breaded Broccoli recipe checks every box—crunchy, flavorful, and endlessly snack-able. It’s fancy enough to impress at holiday gatherings but simple enough to whip up any night of the week.
Breaded broccoli was a staple side dish at every holiday dinner growing up. The one thing we did differently was fried each floret in vegetable oil. Not only was this very time-consuming, but it was also not as healthy.
It’s funny how families often save the “good stuff” for special occasions, turning simple but delicious dishes into holiday-only traditions.
Thinking back when I was a child, I wonder why my family saved delicious side dishes for Holidays such as breaded broccoli, sweet potatoes and stuffed mushrooms?
To me, there’s no rule saying you can’t enjoy those sides all year-round! It might just be time to make breaded broccoli a regular guest at your table. 😊
Here’s some important things to remember when you make this recipe:
How do you prevent the breading from falling off the baked breaded broccoli?
- After blanching the broccoli, pat it completely dry with paper towels.
- Dip broccoli in egg then breadcrumbs, press down gently to ensure it sticks.
- After breading, place the broccoli on a tray and refrigerate for 20-30 minutes before frying.
Can you fry breaded broccoli instead of baking it?
Yes! You can absolutely fry breaded broccoli for another alternative, it will turn out nice and crispy. Instead of baking, place broccoli in a heated skillet with 1/2 inch of heated oil. Do not overcrowd the broccoli. Fry for 2 to 3 minutes per side. Place broccoli on a paper towel lined plate to absorb the oil.
What is the best way to re-heat baked breaded broccoli?
- Re-heating the broccoli in an 375 degree oven on a wire rack is the best way to keep it crispy. Heat for 8 to 10 minutes.
- Reheat the broccoli in a air fryer for 4 to 6 minutes.
- Heat a small amount of oil in a skillet, heat for 2 – 4 minutes.
Helpful Kitchen Tools:
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Main Ingredients Needed:
- fresh broccoli florets
- eggs – for binding the breadcrumbs to the broccoli
- seasoned breadcrumbs
- grated Parmesan cheese – adds flavor to the breading
- garlic powder – for seasoning
- parsley flakes
- Salt and pepper to taste
- Olive Oil – for drizzling or spraying before baking
Step by step instructions:
1. Preheat oven to 400 degrees.
2. Cook broccoli in boiling salted water for 3 to 4 minutes. Drain and pat dry.
3. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
4. In one bowl whisk the eggs with a dash of salt and black pepper.
5. In another bowl add the breadcrumbs, garlic powder, parsley and Parmesan cheese.
6. Dip each broccoli floret into the egg, shake off any excess. Then, dip into the breadcrumb mixture.
7. Place each breaded broccoli floret onto the prepared baking sheet in a single layer. Cover and place tray in the fridge for 20 minutes.
8. Lightly drizzle or spray the breaded florets with olive oil.
9. Bake in the preheated oven for 15-20 minutes, flipping halfway through.
Storing:
Place the cooled broccoli in an airtight container lined with a paper towel. The paper towel will help absorb any excess moisture. Store in an airtight container in the fridge up to 3 days.
Reheating tips:
For the best texture, avoid microwaving, as this will soften the breading.
Reheat in a preheated oven at 375°F for 8-10 minutes, or until warmed through and crispy.
If you have an air fryer, reheat at 350°F for 3-5 minutes to revive the crispiness.
Baked Breaded Broccoli
- Prep Time: 10 minutes
- Cook Time: 15 - 20 minute
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: oven
- Cuisine: American/Italian
Ingredients
- 1 large or 2 small crowns of broccoli
- 2 large eggs
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp parsley flakes
- Salt and pepper to taste
- Vegetable oil
Instructions
- Prep the broccoli
- Place the broccoli florets in boiling salted water for 2-3 minutes. Drain and pat dry.
- Set up your breading station
- Beat eggs in a bowl. Add a dash of salt and black pepper.
- In another bowl, mix Italian seasoned breadcrumbs, Parmesan cheese and garlic powder.
- Bread the broccoli
- Coat each floret in egg, shaking off excess.
- Next dip each floret in the breadcrumb mixture. Press down to make sure breadcrumbs stick.
- Place the breaded broccoli in the refrigerator for 15 to 20 minutes.
- Preheat the Oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Arrange the Florets: Place the breaded broccoli florets in a single layer on the prepared baking sheet, making sure they aren’t touching. This allows the heat to circulate and helps them crisp up. Drizzle or spray each floret with olive oil.
- Bake the Broccoli: Bake in the preheated oven for 15-20 minutes. Flip the florets halfway through cooking to ensure they get evenly golden and crispy on both sides.
- Serve: Remove from the oven and serve immediately with a sprinkle of salt.
