Broccoli And Cheese Nuggets Recipes

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.

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.

BROCCOLI NUGGETS

Steps:

• Preheat oven to 350. Line a cookie sheet with parchment paper.
• Use a potato masher to break up the broccoli into small pieces. Add the other ingredients and mix well. Drop 20 scoops onto the prepared baking sheet and press into a nugget shape.
• Bake for 20 min until firm and golden around the edges.

KETO BROCCOLI NUGGETS RECIPE

Steps:

• Mix broccoli, parmesan cheese, and Mexican cheese in a medium bowl. Set aside.
• Place eggs, flaxmeal, nutritional yeast, bouillon paste, turmeric, salt, and pepper in blender or processor and process for 20 seconds or until well-blended. Pour into bowl with the broccoli mix. Stir with a fork until mixture becomes uniformly moist and sticks together loosely. (It will hold together better as the cheese melts when cooked.)
• Heat equal parts butter and oil in a cast iron skillet over medium heat. Form broccoli mixture into balls about 1 1/2 tablespoons in size. Flatten slightly and place in hot skillet.
• Cook in oil/butter for about 5-6 minutes, turning halfway through, till each side is golden brown. Transfer to a plate and allow to cool a few minutes before serving to avoid burned fingers.
• Serve warm with fry sauce or sugar free ketchup on the side for dipping.

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 CHEESE NUGGETS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix broccoli, Cheddar cheese, eggs, and bread crumbs together in a large bowl. Roll into small balls with your hands. Flatten the balls into thick patties and place on the baking sheet.
• Bake in the preheated oven until tops are golden brown, about 15 minutes. Flip patties over and continue baking until opposite side is golden brown, about 10 minutes more.