Nourished Kids: Homemade Veggie Nuggets

There is no shortage of veggie nuggets in grocery store freezers and if you read the ingredient label you will find that sadly, they are not as nutritious as you think they are. Why not make your own? These kid approved veggie nuggets are easy AND take minimal time to make. We used broccoli, mixed in egg and cheese, and then lightly rolled the nuggets in bread crumbs. They are packed with flavor that little ones love, in addition to the nutrition that they need. 


Homemade Veggie Nuggets

Written By: Stefanie Gates, PreviMedica Culinary Advisor


  • 12 oz. steamed broccoli (or any other vegetable you’d like)
  • 3 tsp. minced fresh garlic (or more if you’d like!)
  • ½ tsp. Himalayan sea salt
  • ½ tsp. black pepper
  • ½ cup freshly grated cheddar cheese
  • 3-4 Tbsp. Parmesan cheese
  • 2 eggs
  • 1 cup whole wheat bread crumbs (or GF bread crumbs)
  • 1 Tbsp. Italian seasoning
  • 1 tsp. garlic powder
  • A dash of salt and pepper


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick foil.
  2. In a food processor, combine the broccoli, garlic, salt, and pepper. Process until almost smooth.
  3. Pour into a bowl and stir in cheddar and Parmesan cheese. Fold in one egg at a time.  The mixture should be wet and pliable but still hold together.  If it is too loose, add in some bread crumbs until it reaches that consistency.
  4. Set aside, and combine the bread crumbs, Italian seasoning, garlic powder, salt and pepper. Stir it well.
  5. Form the broccoli mixture into nugget shapes and roll it in the bread crumb mixture. Place the nuggets on the baking sheet and flatten slightly.  Repeat with remaining mixture.
  6. Bake until the nuggets are cooked through and the bread crumbs are golden brown.
  7. Let cool and enjoy!

Note: These also freeze well and are best reheated in a toasted oven.


Stefanie Gates, chef, is a regular contributor to our blog and culinary advisor for PreviMedica. She enjoys developing recipes and creating cooking videos to share with our readers, as well as working one-on-one with our clients to teach them valuable cooking skills. Her main recipe tester is her 19 month old son.  You can learn more about her here.


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