Nuggets just got better. Broccoli now has a new fun way of appearing in your dinner plates and lunchboxes other than steamed. This Broccoli and Cheese Nuggets Recipe will revolutionize the way you serve broccoli at your house.

“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. It seemed easy enough, right? But how exactly do you turn things like broccoli into a nugget?
I’ve seen veggie nuggets in the freezer isle at Whole Foods but at $6 for a small bag it seemed expensive. Plus, one of the brands had soy (an ingredient I avoid in our home) and most had gluten as well. For a few weeks, I tinkered with the broccoli mixture until it held together well. The result was a kid approved recipe made with easy to find ingredients.
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.

In the dozens of emails I receive daily, many parents ask for help to feed their kids more veggies. I always say that you have to try the same vegetable in many different ways. Vegetables have a crunchy texture that changes greatly depending on how you cook them. Some even smell different, like broccoli and cauliflower.
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.

While my daughter now loves steamed broccoli, that wasn’t always the case. My boys still refuse to eat broccoli, but one of them will eat these nuggets without a fuss. Maybe it’s because I call them Shrek Nuggets, but either way, he tolerates them.

Sure, 4-6 nuggets might not be as much broccoli as we’d like our kids to eat; but the reality is that it’s better than no broccoli and every little bit of veggies count towards a serving.
If you can roll out meatballs, you can make these nuggets. Check out how easy they are to make in this video.
If you think that nuggets are just for kids, you are mistaken. I’ve eaten my share of nuggets in the office packed for lunch. You can either pack them at room temperature in a lunchbox or heated inside a thermos.

You’ll find the recipe for the classic version, a gluten free, and a dairy free version. It’s crucial that you season these nuggets because without seasoning, they are pretty bland.
What are some interesting ways you serve up vegetables at your house?
PrintBroccoli & Cheese Nuggets Recipe
Broccoli nuggets make an awesome school or office lunch! gluten free, dairy free versions too.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: lunch
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
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.
- 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 for 20-25 minutes until the tops are golden. Remove from the oven and allow them to cool slightly prior to serving.
- Store leftovers in an airtight container and refrigerate up to 3 days.
Nutrition
- Serving Size: 3 nuggets
- Calories: 149
- Sugar: 4.6g
- Sodium: 261.7mg
- Fat: 4.6g
- Saturated Fat: 1.5g
- Carbohydrates: 19.8g
- Fiber: 6.5g
- Protein: 11.4g
- Cholesterol: 96.1mg
Gluten Free Broccoli & Cheese Nuggets Recipe
- Yield: 4-6 servings
Ingredients
- 16 ounce bag of broccoli florets, thawed
- 3 eggs
- 1 cup 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.
- 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 for 20-25 minutes until the tops are golden. Remove from the oven and allow them to cool slightly prior to serving.
- Store leftovers in an airtight container and refrigerate up to 3 days.
Nutrition
- Serving Size: 3 nuggets
- Calories: 177
- Sugar: 5.7g
- Sodium: 308.6mg
- Fat: 5.7g
- Saturated Fat: 1.8g
- Trans Fat: 0.1g
- Carbohydrates: 23.1g
- Fiber: 8g
- Protein: 13.3g
- Cholesterol: 115.4mg
Dairy Free Broccoli & Cheese Nuggets Recipe
- Yield: 4-6 servings
Ingredients
- 16 ounce bag of broccoli florets, thawed
- 3 eggs
- 1 cup bread crumbs
- ⅓ cup nutritional yeast
- 1 teaspoon yellow mustard
- 2 teaspoons favorite seasoning mix (Italian or Creole)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Place broccoli florets inside a food processor and pulse until finely chopped.
- Add eggs, breadcrumbs, nutritional yeast, yellow mustard, 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 for 20-25 minutes until the tops are golden. Remove from the oven and allow them to cool slightly prior to serving.
- Store leftovers in an airtight container and refrigerate up to 3 days.
Nutrition
- Serving Size: 3 nuggets
- Calories: 180
- Sugar: 5.5g
- Sodium: 307.3mg
- Fat: 4.2g
- Saturated Fat: 1.1g
- Carbohydrates: 25g
- Fiber: 8.7g
- Protein: 14.9g
- Cholesterol: 111.6mg
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!