Are you looking for ways to make broccoli more appealing? These broccoli nuggets are easy to make and kids love the broccoli cheddar combo!
Broccoli. Just that word alone can conjure up the shake of a child’s head and a firm, ‘no’ when it comes to eating this nutritious food.
What’s a mom to do? Broccoli Nuggets to the rescue! Kids love nuggets of any kind, and the cheddar and broccoli combination is sure to get their stamp of approval. These easy, make ahead nuggets, are great for the lunch box, an after school snack, or quick dinner on the go. Pair them with a small container of homemade ranch or ketchup for dipping.
Related: Top 5 Lunchboxes We’ve Tested
When I say they are easy to make, I mean it. Check out this quick video and see for yourself.
You’ll love that they are getting a bit of green veggies into their day, and they’ll love the kid friendly flavor.
Our meal plans are full of idea and tips, just like this recipe, to help you overcome mealtime adversity. For a sample meal plan and to learn how you can add variety to your family meals, click here.
Broccoli Nuggets Recipe
The combination of broccoli and cheddar in these Broccoli Nuggets are sure to make them a favorite with kids!
- Yield: 4-6 servings
Ingredients
- 16 ounce bag of broccoli florets, thawed
- 3 eggs
- 1 cup bread crumbs
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 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.
Recipes You May Also Like
-
Chicken Nuggets get real a makeover. This recipe uses fresh ingredients to recreate the #1…
-
Who doesn't love a good queso dip? That creamy, velvety cheese dip that tastes good…
-
Cookies for breakfast. It's a thing. Blueberry Breakfast Cookies? Even better. The thing is, that…
-
These Easy Baked Cheese Twists are flaky pastry folded and twisted with cheese, baked to…
These are in the oven as we speak! I’m a vegetarian so these are especially for me! My almost 3 year old might not go for it but we will see! So excited to see how they turn out and made a batch to freeze as well. They don’t look as nice as the picture though lol. I didn’t have a cookie scooper ;) thanks for the recipe!!!!
How did you like them, Traci? This is one of our favorite recipes!
Hi…I like your recipe and want to try to make it for my kids but we are vegetarian and don’t eat eggs so please help me how can I make this yummy recipe without eggs?
Hi, Neha! Since the recipe calls for 3 eggs, it may be difficult to replace them. But you may be able to try using 3 flax eggs, which would be 3 tablespoons of ground flax meal (ground flax seeds) mixed with 1/2 cup + 1 tablespoon water. Let the mixture sit in the fridge for about 10 minutes before using in the recipe. Let us know how it works for you!
Thank you so much for the great recipe! I gave them to my son right now and called them “dinosaur eggs.” He gobbled his up and even took mine off of my plate!
★★★★★
Hi Laura! My kids love this recipe. Thank you so much for sharing. I was planning to batch make them and store in the freezer, how long can I store them?
I’m so glad Diane! In a freezer bag for 1-2 months. Enjoy!
Hi!
These turned out SO yummy! Thank you for the recipe!
I am wondering if Its best to bake all of the mixture at one time, or save the mixture in the refrigerator to bake fresh nuggets throughout the next few days?
Thanks!
★★★★★
You can do either. I like to pre-make the nuggets and freeze them as shown.
I made these last night for my kids as a test run, and then made them today with my grades 3-6 health students. Despite being skeptical at the ingredients, they DEVOURED them and have all asked for the recipe! Thank you for a WIN!
★★★★★
Thank so much for the feedback Sarah! I am thrilled everyone enjoyed them.
Can I just use fresh (cooked) broccoli instead of frozen? I buy as little packaged food as possible and with broccoli I don’t really see the point of paying more for frozen. Love your recipes! Also when you freeze prior to baking what temp and length of time do you bake them? I assume you bake from frozen?
sure. you can use fresh or frozen broccoli. They only take minutes to thaw, so I bake them at the same temperature and possibly ad 1-2 minutes to baking time. Enjoy!
Just wondering if there is a good gluten free sub for the bread crumbs? I’m guessing maybe almond flour or ground oatmeal? Thanks for this recipe!
I use gluten free bread crumbs. I toast gluten free bread, then make bread crumbs with it. I haven’t tried it with almond flour or oatmeal so I can’t advise. Sorry!
Is it possible to make these without the cheese? Is there something that you can substitute? My son can’t have dairy.
Lisa, not these. The cheese is used to “bind” the ingredients. Sorry!
Just made these tonight and they turned out awesome. My daughter won’t eat them because she says she doesn’t like broccoli with cheese :( I guess I don’t really need to hide her broccoli!
★★★★★
Bummer! but I am glad they turned out awesome. :)
Do you send these with your child cold or put in a thermos to keep them warm?
★★★★
Both. depends how your child likes it. One of my kids likes them at room temperature, the others like them warm in a thermos. Enjoy!
Thanks for posting this! My 10yo son used to love broccoli, and lately he’s been turning his nose up at all veggies, so I’m looking forward to giving these a try. Question: can these be frozen after they’re baked?
Marla, I usually freeze prior to baking but yes, I don’t see why they can’t be frozen after you bake them. Enjoy!