INTRODUCTION
Easy Shortcut Brazilian Cheese Bread is a small, cheesy bite that cooks fast and tastes great. This version uses a blender to mix the batter fast. It is naturally gluten free because it uses tapioca flour. It can be a lighter option when you watch portions, and it works well for meal prep. If you like a simple snack or a warm side, this recipe fits.
If you want another quick treat to serve with these bites, try the banana bread cookie recipe for a sweet option that pairs well with coffee: banana bread cookies.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, simple, and fits many diets. It is a great choice for people who want a gluten free snack. The recipe blends all the wet and dry parts in one step. That makes it great for busy nights or when you need to prep food ahead. It is a great for meal prep idea because you can bake many at once and freeze extras.
This is also a lighter option if you control serving sizes. Each mini bread is small, so you can enjoy one or two without overeating. With the right sides, this can be a balanced meal. For a high protein meal, serve the breads with a salad that adds lean protein and fiber, like a cottage cheese and chickpea salad: cottage cheese chickpea power salad. That side helps make a balanced plate and supports weight goals.
This recipe can fit healthy eating plans if you use it as a portioned snack or side. It can be a healthy version of richer cheese breads if you cut the cheese or use lower-fat cheese. It is also a good option if you want a warm, gluten free bread on the table.
HOW TO MAKE Easy Shortcut Brazilian Cheese Bread
This recipe uses a blender to make batter quickly. Mix the milk, oil, egg, tapioca flour, salt, and cheeses. Spoon the batter into a mini muffin pan and bake until puffy and light golden. The breads puff in the oven and become chewy and cheesy inside.
EQUIPMENT NEEDED
- Blender or food processor
- 24-count mini muffin pan
- Measuring cups and spoons
- Spatula or spoon for filling pan
- Oven and oven mitts
Ingredients You’ll Need :
- 2/3 cup milk
- 1/3 cup extra virgin olive oil
- 1 egg
- 1-1/2 cups tapioca flour
- 1 tsp salt
- 1/4 cup shredded white cheddar
- 1/4 cup shredded mozzarella cheese
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 400. Grease a 24 count mini muffin pan generously with butter or oil.
- Add the milk, olive oil, eggs, tapioca flour, salt and cheeses to the blender and blend until smooth.
- Pour the batter in to the prepared muffin pan holes, filling each one to just below the top.
- Bake at 400 for 14-16 minutes.
- Remove from the oven and let cool a couple of minutes in the pan, then gently remove from pan and serve.
HOW TO SERVE Easy Shortcut Brazilian Cheese Bread
Serve these warm or at room temperature. For a healthy plate, pair 2 mini breads with a cup of fresh veggies or a green salad. If you want more protein, add grilled chicken, a boiled egg, or a small scoop of beans on the side. For a balanced meal, aim for half the plate with vegetables and one quarter with a protein. This portion control makes the dish a good choice for weight loss, while still giving you a warm, filling bite.
You can top them with a thin spread of low-fat cream cheese, a slice of tomato, or a smear of avocado. These small choices make the bread feel fresh and keep calories moderate. For a low sugar snack, keep toppings savory. These breads are a high protein meal if you add a lean protein on the side and use extra cheese or egg in the batter.
STORAGE & FREEZING : Easy Shortcut Brazilian Cheese Bread
Cool the breads fully before storing. Place them in an airtight container in the fridge for up to 4 days. For longer storage, freeze on a tray first until solid, then move to a freezer bag or container for up to 3 months. To reheat, thaw in the fridge or microwave from frozen. Heat in a 350°F oven for 8–10 minutes or warm in an air fryer for a few minutes to restore the crisp outside and soft inside.
This method makes them great for meal prep. Bake a batch on weekend and freeze portions for easy snacks or small sides during the week.
SERVING SUGGESTIONS
- Healthy side: a green salad with lemon vinaigrette keeps the meal light.
- Balanced plate: two breads with grilled lean protein and steamed vegetables.
- Snack idea: one bread with sliced cucumber and carrot sticks.
- Party plate: serve several breads with a bowl of black beans and fresh salsa.
If you want a more filling meal that stays balanced, pair the breads with a lean main like baked chicken. For a flavor match, try a baked cream cheese chicken taquitos dish for a warm, savory pairing: baked cream cheese chicken taquitos.
VARIATIONS
- Healthier version: Use low-fat shredded cheeses and substitute half the milk with unsweetened plain Greek yogurt. This cuts calories and adds protein for a healthier version. You can also reduce oil to 2 tablespoons and add a splash more milk to keep the batter smooth.
- High-protein or low-carb version: To increase protein, add one more egg and replace part of the tapioca flour with 1/4 cup whey protein isolate or powdered milk (experiment to get the right texture). For a lower-carb twist, mix in a small amount of almond flour with the tapioca (note: tapioca gives chewiness, so replace only a little). Adding cottage cheese to the batter can also raise protein while keeping the texture soft.
- Air fryer or oven-baked version: This recipe is oven-baked by default. For an air fryer, preheat to 370°F and place batter in small silicone molds that fit your air fryer basket. Cook for 8–10 minutes checking for puff and light browning. The air fryer gives a slightly crisper outside. For larger rolls, use a standard muffin pan and add 3–4 minutes to baking time.
FAQs
Q: Are these breads gluten free?
A: Yes. The recipe uses tapioca flour, which is gluten free. Always check your flour label if you need strict gluten free safety.
Q: Can this recipe fit a weight loss plan?
A: Yes. It can be part of a good weight loss plan when you control portions and pair it with vegetables and lean protein. The small size helps portion control and makes it a lighter option if you eat one or two with a salad.
Q: How long do they last in the fridge?
A: Store in an airtight container for up to 4 days. Freeze for longer storage up to 3 months.
Q: Is this recipe good for diabetics or low sugar diets?
A: The breads are low in sugar because they use no added sweeteners. They are mainly starch and cheese, so watch portion sizes. Pair with fiber-rich vegetables or a protein to help manage blood sugar levels for a more balanced meal.
Q: Can I make them dairy-free?
A: You can try dairy-free cheese and a non-dairy milk, but texture will change. Tapioca needs fat for chew, so use a good-quality dairy-free cheese and add a little extra oil if needed.
Q: Can I make these ahead?
A: Yes. They freeze well and reheat quickly. See the make-ahead tips below.
MAKE-AHEAD TIPS FOR Easy Shortcut Brazilian Cheese Bread
- Bake a full batch and cool completely. Place set portions (4–6 pieces) in freezer bags for quick grab-and-go snacks.
- For meal prep, store individual portions with a small container of cut veggies and a cooked lean protein. This keeps meals balanced and ready.
- To reheat from frozen, use a 350°F oven for about 8–10 minutes, or warm in an air fryer for 3–5 minutes. Microwaving works for speed but may make them softer.
- Make the batter and keep it in the fridge for one day if you need to bake later. Stir before pouring into the pan.
Easy Shortcut Brazilian Cheese Bread
Ingredients
Method
- Preheat oven to 400°F. Grease a 24-count mini muffin pan generously with butter or oil.
- Add the milk, olive oil, egg, tapioca flour, salt, and cheeses to the blender and blend until smooth.
- Pour the batter into the prepared muffin pan holes, filling each one to just below the top.
- Bake at 400°F for 14-16 minutes.
- Remove from the oven and let cool a couple of minutes in the pan, then gently remove from pan and serve.