Best Broccoli And Cheese Nuggets Recipes

BROCCOLI & CHEESE NUGGETS RECIPE

Steps:

• 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.

BROCCOLI AND CHEDDAR NUGGETS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to touch.
• Transfer broccoli into a large mixing bowl. Add bread crumbs, Cheddar cheese, eggs, basil, oregano, and garlic powder to the broccoli; mix. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.
• Bake in preheated for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.

BROCCOLI CHEESE BITES

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
• In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
• In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
• Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
• Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

YUMMY BROCCOLI & CHEDDAR CHEESE NUGGETS

Steps:

• Heat oven to 375°. Coat a baking sheet with vegetable oil spray and set aside.
• In a large bowl, combine all remaining ingredients and mix well. Shape mixture into nuggets and place on baking tray approximately 3 inches apart.
• Bake for 20 to 25 minutes, turning nuggets over after 15 minutes. Serve warm.
• I didn't have enough frozen broccoli but I had a bunch of cut up veggies (broccoli, cauliflower, carrots, etc) for dipping so I steamed them with the frozen and then put all the veggies into the food processor and let it whirl. Then I added the rest of the ingredients (make sure you temper the eggs before adding them or you'll have scrambled eggs). I also added about 2 teaspoons of flaxseed oil and two tablespoons of wheat germ to the mixture.
• Also, this makes A LOT, so I only baked 6 and I formed the rest and froze them on a cookie sheet and then put them in a freezer bag and I'll just bake them as I need them.
• Secondly, I think in the future I'll add whatever meat I have on hand or some beans to the food processor for some added protein. Zoe and Owen loves these!

BABY FINGER FOOD - BROCCOLI AND CHEDDAR NUGGETS

Steps:

• Preheat oven to 375.
• Lightly coat a baking sheet with olive oil and set aside.
• Combine all remaining ingredients and mix well.
• Before mixing, add seasonings if you like - garlic powder, pepper, basil & oregano for example.
• Shape mixture into nuggets or fun shapes such as squares or squigglies etc.and place on baking tray.
• Bake for 20 to 25 minutes, turning nuggets over after 15 minutes. Serve warm.
• Be sure to crumble these if your baby needs.
• (Note: If your baby cannot have eggs, you can substitute a jar of vegetable puree. Carrot works well).
• These may also be frozen for up to a week. Reheat in oven the same way you prepared them and allow plenty of time to cool before serving them to your little one.