Broccoli Nuggets
The combination of broccoli and cheddar in these Broccoli Nuggets is sure to be a favorite for healthy school lunches.
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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.
Nutrition
Serving: 6 broccoli nuggets | Calories: 309kcal | Carbohydrates: 27.5g | Protein: 17.5g | Fat: 14.8g | Saturated Fat: 6.9g | Cholesterol: 176.5mg | Sodium: 611.4mg | Fiber: 4g | Sugar: 3.5g
