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Looking for ways to get more veggies in your kid’s day? These easy broccoli nuggets are a great start.
Lunchbox Broccoli Nuggets
While my kids won’t eat a plate of steamed broccoli, these cheesy broccoli nuggets are a terrific way to get more veggies in their lunchbox. Made with four simple ingredients and seasonings, they make a quick side dish or school lunch.
I’m all about easy meals that help kids eat more vegetables -especially the green ones they usually turn their noses up at. That’s how I created recipes like broccoli tater tots and cheesy spinach balls, and they love them!
And these nuggets are always a hit. I mean, whenever you want your kids eat something they refuse to eat, turn it into a nugget! The best part for us is how simple they are to make. You prep them in 10 minutes and the oven does the rest!
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.
How to Make Broccoli Nuggets
You can 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
Preheat oven and chop the broccoli. - Combine
Add eggs, breadcrumbs, cheese, and seasoning to the veggie mixture. Process until combined. - Make the nuggets
Place veggie nugget scoops onto a 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. - Pack for school
Allow the broccoli nuggets to cool before packing in the lunchbox. Leftovers can be refrigerated in an airtight container for up to 3 days.
When I say they are easy to make, I mean it. Check out this quick video and see for yourself.
Healthy School Lunch Packing Tips
Kids love nuggets of any kind, and the cheddar and broccoli combination is sure to get their stamp of approval. Here’s how to pack these for lunch so they stay fresh:
Pack them separately
To keep the nuggets’ texture and flavor intact, pack them separately from other ingredients.
Add a dip
Don’t forget the sauce! Use a small leak-proof container to pack your favorite dipping sauce. My kids love homemade ranch or ketchup for dipping, but you could also pair them with honey mustard or marinara.
Save time
If you want to make these nuggets ahead of time and refrigerate for later, make sure to reheat them in a microwave or toaster oven before packing them into a lunch container or thermos.
More Healthy School Lunches with Veggies
Adding veggies to your kids’ lunches doesn’t have to be any complicated when you have easy recipes like these broccoli nuggets and many others I’ve been packing for my kids for years! Some tasty ideas? Cauliflower pasta salad, bell pepper nachos, and zucchini waffles!
Other kid-friendly recipes with vegetables that guarantee the lunchbox will come back empty are this ham and veggie wrap, veggie mac and cheese soup, and these easy veggie nuggets.
Broccoli Nuggets
Ingredients
- 16- ounce bag of broccoli florets, thawed
- 3 eggs
- 1 cup bread crumbs
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
Prep the oven:
- Preheat the oven to 375F and like a baking sheet with parchment paper.
Make the mixture:
- Place broccoli florets inside a food processor and pulse until finely chopped.
- Add eggs, breadcrumbs, cheese, and seasoning to the veggie mixture. Process a few pulses until every combined.
Bake:
- Using a small cookie scoop, place veggie nugget scoops onto the 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:
- Store leftovers in an airtight container and refrigerate up to 3 days.
Andrea says
Could you make these without a food processor?
Liam says
Best recipe! definitely will make more.
My 7 year old son is very picky. Well, at least when it comes to vegetables. Whenever I try to serve him vegetables, he refuses to eat it. But when I made these broccoli nuggets, I was surprised and delighted to see them disappear quickly from his plate. He loved them and even asked for more!
Traci says
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!!!!
MOMables says
How did you like them, Traci? This is one of our favorite recipes!
Neha says
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?
MOMables says
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!