Nuggets just got better. Broccoli now has a new fun way of appearing in your meals other than steamed. They make an awesome snack or side dish that kids and adults will enjoy!
Homemade Broccoli Cheese Nuggets
“When in doubt, make nuggets” was my friend Anne’s advice when I asked her how else I could make veggies appealing to my kids. But how exactly do you turn things like broccoli into a nugget?
For a few weeks, I tinkered with the broccoli mixture until it held together well. The result was this kid-approved Broccoli Nuggets recipe made with easy-to-find ingredients. I call them Shrek Nuggets!
Sure, 4-6 nuggets might not be as much broccoli as we’d like, but it’s better than no broccoli. But don’t think nuggets are just for kids. I’ve eaten my share of nuggets in the office packed for lunch, as a healthy snack, and it is a terrific side dish for any family dinner!
It’s tinkering like this that inspired me to create the Family KickStart Program. My 30-day plan created specifically for busy families who want to eat clean, whole foods for 30 days!
Family KickStart includes over 50 recipes that are kid-friendly, gluten-free, soy-free and include zero processed foods. Not only will you find awesome recipes kids love reimagined in a way that is more nutritious, you’ll also receive the meal plans and grocery lists you need to make the 30 days a complete success! Learn more about the Family KickStart Program here.
Ingredients
The secret for making these Broccoli Nuggets appealing is adding simple ingredients like cheese and enough seasoning. Check the complete list:
- Broccoli: cut into florets. If using frozen, thaw it first.
- Eggs: to bind the ingredients.
- Bread crumbs: you can use regular or gluten-free bread crumbs, or even panko.
- Cheddar cheese: helps to hold the dough while making these nuggets cheesy.
- Italian Seasoning: it’s crucial to season these nuggets because, otherwise, they are bland. Creole seasoning is another great choice!
- Garlic powder: more flavor!
- Salt: just a little, to enhance the taste.
You’ll find the measurements in the recipe card below.
How to Make Broccoli Nuggets
If you don’t have a food processor, you can finely chop the broccoli by hand, in a blender, or in one of those mini choppers. I’m a one-bowl-and-done kind of gal so I opted for the food processor. One way or the other, if you can roll out meatballs, you can make these nuggets:
- Prep the oven
Preheat oven to 375 degrees. - Chop broccoli
Place broccoli florets inside a food processor and pulse until finely chopped. - Add the other ingredients
Add eggs, breadcrumbs, cheese, and seasoning to veggie mixture. Process a few pulses until every combined. - Make the nuggets
Using a small cookie scoop, place veggie nugget scoops onto a parchment lined baking sheet. Gently press them down so all nuggets are the same height. - Baking time!
Bake for 20-25 minutes until the tops are golden. Remove from the oven and allow them to cool slightly prior to serving. Leftovers can be refrigerated in an airtight container for up to 3 days.
Check out how easy these Broccoli Nuggets are to make in this video:
More healthy snacks with veggies
There’s something about bite-size that makes everything more appealing! That’s way I’m always looking for new ways to turn veggies into tasty bites that my family can enjoy as a snack or side dish, like these Healthy Broccoli Tots and these Zucchini Savory Waffles.
Other hits in my house? These Baked Spinach Balls with Parmesan and these super easy Zucchini Chips make “green” super tasty!
What are some interesting ways you serve up vegetables at your house?
Broccoli Nuggets Recipe
Ingredients
- 16- ounce bag of broccoli florets, thawed
- 3 eggs
- 1 cup bread crumbs or gluten-free bread crumbs
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons favorite seasoning mix, Italian or Creole
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees.
Make the nuggets:
- Place broccoli florets inside a food processor and pulse until finely chopped.
- Add eggs, breadcrumbs, cheese and seasoning to veggie mixture. Process a few pulses until every combined.
- Using a small cookie scoop, place veggie nugget scoops onto a parchment lined baking sheet. Gently press them down so all nuggets are the same height.
Bake:
- Bake for 20-25 minutes until the tops are golden. Remove from the oven and allow them to cool slightly prior to serving.
Store:
- Store leftovers in an airtight container and refrigerate up to 3 days.
Jen Weathers
I made these today for my one-year old, and while I have to break them into smaller pieces for her to avoid chimpmunking and ensuing urp-up, she seems to love them, alongside her papa who’s picky about broccoli. So much better than other recipes I’ve found for the same idea.
Laura Fuentes
Thank you for sharing how much you enjoyed these broccoli & cheese nuggets, Jen!
Rachel
What sort of bread crumbs do you use for the broccoli nuggets?
Laura Fuentes
I’ve made these with gluten-free bread crumbs, traditional bread crumbs, seasoned bread-crumbs, and even panko. Use your favorite type.
Rita
Just curious, what is the sauce that the nuggets are getting dipped into in the photos?
Thank you.
Laura Fuentes
Hi Rita, that dip is my Homemade Ranch Recipe. enjoy!
Vanessa
Thanks for sharing! Are they very good after being frozen?
Laura Fuentes
The texture changes a little but they are not bad as long as they are baked crispy.
Suzanne
These look so good! What a great meal prep for kids!
D
Does the consistency or baked final product allow for a cookie cutter to be used?
Laura Fuentes
I haven’t tried it with cookie cutters.
Audrey
Would you happen to have a gluten free and egg free recipe? My son is allergic to eggs and my daughter is being tested for gluten allergies.
Thank you so much,
Laura Fuentes
You can turn this into a gluten and egg-free recipe, by simply using 3 cups of cooked broccoli and processing in the food processor. Make 4 flax eggs (check out this post about egg substitutes) and add those in to the broccoli mixture. Make sure to use a seasoning your child likes and turn the mixture into nuggets. Cook as directed. Enjoy!
Julia
Can’t remember if i commented, but i use garam masala seasoning and its like broccoli falafel!
Laura Fuentes
WOAH. game changer. Will try this!
Michelle
Did you use panko or regular bread crumbs?
Laura Fuentes
You can use either one. Enjoy!
Kathy Irizarry
Thanks for your recipe. Can’t wait to try them. Great for freezing. Place them on cookie sheet and freeze. after they are frozen put them in ziplock bags and use them as needed. All you have to do is bake them.
Cindy
These bad boys help with constipation. My two boys had been struggling until I tried these.
Laura Fuentes
so glad they helped!
Lynn
Do these use dry breadcrumbs or fresh? I can’t tell from your photo!
Laura Fuentes
Dry
Lynn
Thank you! I made them last night without waiting for your answer. I lightly toasted my bread before making them into crumbs, but they were mostly fresh. They worked fine. My husband agreed with the earlier comment that they were bland, but my kids ate them with no problem. He puts hot sauce on anything, so I wasn’t worried about him! Thanks for a great recipe!
Lara
Hey Laura,
I made the nuggets this week. They are awesome! Even better at the next day in a Lunchbox! 🙂
Do yo think the recipe would work with other veggies? Like cauliflower or something like this?
Thanks!
Laura Fuentes
So glad you liked them! yes you can. My favorite is with carrots or beets!
Niki
Strict Paleo doesn’t include dairy. But but I haven’t cut it out of my kids diet.
We haven’t looked into eating raw dairy and I’m fairly sure the kids wouldn’t like goats’ cheese.
I looked at your book the other day… Are you considering making making a 100% gluten free lunch book? If so, I’d absolutely buy it. Your recipes are great!
Laura Fuentes
That is why I asked Niki. I eat paleo myself but I am not strict with the dairy that is either raw or from goat/wild animals. A grain-free book (it’s 99% paleo) is in the works for 2016. 🙂
Niki
Where do you get the time !?
🙂
Laura Fuentes
I work nearly every weekend when I have deadlines and I’m up at 5:45 working before the kids wake up (don’t recommend it long term).
Niki
Wow. Hats off. Good for you. I understand the coffee addiction now
Laura Fuentes
🙂
Niki
I’m definately going to try these. We’re paleo – ish. So I’m thinking replace the bread with ground cashew nut … or coconut flour? Any tips on what wouldn’t work appreciated 🙂
Laura Fuentes
I haven’t tried making them paleo (it’s on my to-do list). I think ground cashew meal will work; but note that the cheese helps “hold” it together. Can you have raw cheese or goat cheese?
Kara
Can you freeze these for reheating later?
Kat
I’d like to know if anyone has tried freezing them? I’m using using flax eggs as a substitute.
Thanks!
Laura Fuentes
These freeze great. Enjoy!
Ashley Murray
How long do they freeze for? I’d like to make these ahead of time and then reheat them for his school lunches? Would this work ok?
Laura Fuentes
Hi Ashley, about 30 days in a regular freezer. You can either cook them and freeze them and just heat or freeze uncooked and then cook them prior to packing for lunch. The texture will, however, change. I prefer to freeze them cooked, thaw them overnight, and pan-fry them in the morning. Otherwise, they won’t be crispy on the outside.
Victoria
Can you make these with fresh broccoli? If so, would you cook the broccoli first and for how long? Thanks!
Laura Fuentes
You definitely can Victoria. You don’t need to cook it first as long as the broccoli is finely finely chopped. Enjoy!
Mina
Looks delicious and Healthy
Azaria
What about if I don’t have an oven?
Laura Fuentes
I have never tried to pan fry them. sorry!
Stevie Masen
I can’t see a good reason why you can’t pan-fry them, but you’d need to adjust the recipe a bit. Dip the patties in a little milk, roll them in some more bread crumbs and fry them until brown in olive or canola oil, then drain them on a paper towel.
Laura Fuentes
I haven’t tried pan frying these, but I am quite sure it will work.
Alexa
Made these this afternoon for a late snack/light dinner. Definitely easy to make – added a bunch more garlic powder and onion powder but still a little bland. Currently eating with a little chimichuri though… delicious.
Laura Fuentes
additional seasoning is a must if you are planing on eating these as an adult. 🙂
Felicia
Ok, so I’m new here but wondered why you stay away from soy?
Valentina
If there’s cheddar it’s not dairy free… but looks good and I’m gonna try to make them actually dairy free!
Laura Fuentes
I have inserted all 3 recipes in the same post. the bottom one is dairy free. It has no cheddar. Enjoy!
Valentina
I saw it, but the one without cheddar has bread crumbs. There’s nothing wrong with the recipe, I was just confused by the title, I have to figure out something to keep them together that is both gluten and dairy free. Thanks though!
Lora Chiem
Laura, thanks so much for including various recipes for the same dish!
Jay
I’m starting the paleo lifestyle, could you tell me how to make these paleo? Thanks!
Laura Fuentes
unfortunately, these are not paleo. I am working on a grain free (paleo) version as we speak.
amanda
Can you use rolled oats instead of bread crumbs?
Laura Fuentes
I imagine you can use quick oats. You might want to pulse them a few times to break them down. I haven’t tried it so please let us know how they turn out.
Tiffany
OMGEE, my boys would totally eat these! Can’t wait to try them!
Leslie
Do you think there would be a way to make these egg free?
ALYSSA MCCORD
Have you tried flax eggs? I’ve subbed them out in most things with no issues at all. Going to try this recipe ASAP with the flax eggs.
Laura Fuentes
yes, they worked for me!