Chop the broccoli into very small, uniform pieces so it mixes smoothly into the batter. If you’re using frozen broccoli, make sure it’s fully thawed, then squeeze out as much moisture as possible before chopping. This prevents soggy bites and helps them crisp up nicely.

In a large mixing bowl, add the cottage cheese, Greek yogurt, shredded cheese, eggs, and all your seasonings. Stir everything together until the mixture is thick, creamy, and well blended. It should look smooth with small curds from the cottage cheese.

Add the chopped broccoli into the bowl and fold it gently into the cheesy mixture. Make sure all the broccoli is coated evenly. The mixture should be thick enough to scoop; if it feels too wet, add a tablespoon or two of almond flour to help bind it.

Line a baking sheet with parchment paper. Use a spoon or cookie scoop to form small, even-sized mounds of the mixture. Place them on the baking sheet with a little space between each one so they can crisp up. Press gently to shape them into rounded bites or small patties.

Bake the bites in a preheated oven at 400°F (200°C) for 18–22 minutes, or until the tops are golden and the edges are slightly crisp. If using an air fryer, cook them at 375°F (190°C) for 10–12 minutes until they turn lightly golden and firm. For a cheesier crust, sprinkle a little extra cheese on top during the last few minutes of cooking.

Allow the broccoli bites to cool on the tray for a couple of minutes before handling them. This helps them firm up and makes them easier to pick up without breaking. Serve them warm, or let them cool completely before packing them into containers for meal prep.