Bacon Broccoli Veggie Nuggets - Crispy Baked Bites
These crispy veggie nuggets combine riced broccoli and shredded zucchini with finely chopped bacon for a savory, satisfying bite. Bound together with coconut flour and tapioca starch, they bake up golden and crispy on the outside while staying tender inside. The gelatin egg creates a binding effect without traditional eggs, making these nuggets perfect as an appetizer, side dish, or kid-friendly snack. Serve with ranch, ketchup, or guacamole for dipping.
Ingredients
Instructions
- 1
Preheat oven to 400F and lightly grease a parchment lined baking sheet with coconut oil
- 2
Add zucchini and broccoli to a mixing bowl and thoroughly combine
- 3
Wrap the broccoli and zucchini in a cheese cloth or paper towel and squeeze to remove excess liquid
- 4
Add the mixture back to the bowl
- 5
Mix in the uncooked chopped bacon
- 6
Add in the coconut flour, coconut oil, tapioca starch and seasonings, and combine
- 7
Set the mixture aside
- 8
For the gelatin egg, add water to a small sauce pot and slowly pour over the gelatin
- 9
Allow it to bloom for 2-3 minutes
- 10
Place the pot on the stove and turn on low heat
- 11
Slowly melt the gelatin for 2-3 minutes and remove from heat
- 12
Vigorously whisk the gelatin egg until it becomes frothy
- 13
Add the gelatin egg to the mixture immediately and combine
- 14
Form patties and place them onto the baking sheet
- 15
Bake for 20 minutes
- 16
Very carefully flip them over and bake for another 10-15 minutes
- 17
Optional: put under the broiler for 1-2 minutes to crisp further
- 18
Remove from oven and allow to cool
- 19
Serve with ranch dressing, ketchup, or guacamole
Tips
Squeeze out as much liquid as possible from the vegetables to prevent soggy nuggets.
Work quickly when adding the gelatin egg to the mixture while it's still warm and frothy.
For extra crispiness, broil for 1-2 minutes at the end of cooking time.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in oven at 350F for 5-7 minutes to restore crispiness.
Can be formed into patties and refrigerated for up to 24 hours before baking.
Serve warm with ranch dressing, ketchup, or guacamole for dipping.
Common Mistakes
Don't skip squeezing liquid from vegetables to avoid soggy texture
Work quickly with gelatin egg while warm to prevent setting
Substitutions
simpler binding
FAQ
Can I use regular eggs instead of gelatin egg?
Yes, substitute 1 regular egg for the gelatin mixture. This will simplify the recipe while providing similar binding properties.
How do I know when they're done?
Nuggets should be golden brown and crispy on both sides after the full cooking time. They'll firm up as they cool slightly.
Can I freeze these nuggets?
Yes, freeze cooked nuggets for up to 2 months. Reheat from frozen in a 375F oven for 10-12 minutes until heated through and crispy.