16 ounce bag of broccoli florets, thawed
1 cup bread crumbs
1 cup shredded sharp cheddar cheese
2 teaspoons favorite seasoning mix (Italian or Creole)
½ teaspoon garlic powder
¼ teaspoon salt
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.