Go Back

Broccoli and Cheddar Nuggets

These broccoli nuggets are a yummy alternative to chicken nuggets for the kids. I'm not a broccoli fan in general, but these are really tasty.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1524.4 kcal

Equipment

  • 1 Baking Sheet
  • 1 Saucepan with Steamer Insert
  • 1 Large Mixing Bowl
  • 1 Pastry Brush For greasing the baking sheet
  • 1 Spatula For flipping the nuggets

Ingredients
  

Main

  • 1 teaspoon vegetable oil for brushing or as needed
  • 1 16 ounce package frozen chopped broccoli, thawed
  • 1 ½ cups shredded Cheddar cheese
  • 1 cup bread crumbs
  • 3 large eggs
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder

Instructions
 

  • Preheat the 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 handle.
  • Transfer broccoli to a large mixing bowl. Add Cheddar cheese, bread crumbs, eggs, basil, oregano, and garlic powder to broccoli; mix well. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.
  • Bake in the preheated oven for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.

Notes

For optimal texture, thoroughly squeeze excess moisture from the steamed broccoli using a clean kitchen towel or paper towels; this prevents soggy nuggets and ensures a crisper exterior. For enhanced flavor, consider using fresh herbs instead of dried, or adding a pinch of smoked paprika for depth. Ensure nuggets are uniformly sized for even cooking. Serve with a bright dipping sauce like a lemon-herb aioli or sriracha mayo for a complete experience.