Best Yummy Broccoli Cheddar 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 WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

EASY CHEESE NUGGETS

Steps:

• Place cheese nuggets in a pan and put in freezer for at least one hour.
• Mix bisquick,paprika, garlic powder, milk and egg until smooth.
• Dip cheese into batter,covering cheese completely.
• Fry in 2 inches of oil heated to 375 degrees in a frying pan or in an electric skillet.
• Fry about 1-2 minutes, turning once, until golden brown.
• Drain on paper towels.
• Let stand 3 minutes before serving.
• Serve with marinara sauce.(recipe #153093).

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!