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 1x
- 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 1x
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 1x
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
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!